Ingredients
Equipment
Method
Prep and fill
- Preheat the oven to 375F and grease a 9x13 baking dish.
- Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread them in the prepared dish.
Make the flour crumble
- In a bowl, combine all-purpose flour, both sugars, cinnamon, nutmeg, and salt.
- Cut in the cold cubed butter until the mixture forms large sandy clumps with visible butter pieces.
- If using nuts, stir them into the crumble, then scatter the crumble evenly over the apples.
Bake and serve
- Bake for 40-45 minutes at 375F until the topping is golden and the filling bubbles around the edges.
- Rest for 10 minutes, then serve warm with vanilla ice cream.
Notes
Pro tip: keep the butter cold while forming the crumble so the topping bakes into crisp, sandy clumps instead of a dense layer. Store covered in the refrigerator up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended for best texture. For a dairy-free swap, use vegan butter in the crumble (cold and cubed) and serve with dairy-free vanilla ice cream if desired.
