Instructions
10 steps · tick them off as you cookPreheat oven to 375°F / 190°C and butter a 9-inch baking dish.
Peel, core, and slice the apples into 1/4-inch wedges. Toss in a bowl with the lemon juice to prevent browning.
Sprinkle over the granulated sugar, cornstarch, cinnamon, and a pinch of salt; toss until every slice is glossy and coated.
Tip the apples into the buttered dish, mounding them slightly: they will collapse as they bake.
In a separate bowl, combine the flour, rolled oats, brown sugar, chopped pecans, cinnamon, and salt for the topping.
Pour over the melted butter and mix with a fork until the mixture forms clumps the size of chickpeas: do not overmix or it will turn to paste.
Scatter the crumble evenly over the apples, letting some fruit peek through for caramelized edges.
Bake 40-45 minutes, until the topping is deep golden brown and the juices bubble thickly at the edges.
40-45 minutesIf the topping browns too quickly, tent loosely with foil for the last 15 minutes.
15 minutesRest 15-20 minutes before serving so the juices thicken into a spoonable syrup.
15-20 minutes
Chef's tip
Mix two apple varieties: one that holds its shape (Honeycrisp) with one that breaks down (McIntosh): to get both tender bites and a saucy, jammy base without any thickening trick.
Suggested pairing
Top each warm serving with a scoop of vanilla ice cream or a pour of cold pouring cream that melts into the crumble.
Nutrition facts
Per serving
- Fat
- 33 g
- Carbohydrates
- 65.7 g
- Fibre
- 4.6 g
- Sugars
- 37.9 g
- Protein
- 7.6 g
- Sodium
- 11 mg
Values for information only.
About this recipe
Tender cinnamon-scented apples bubbling under a golden, craggy topping of toasted oats, brown sugar, and pecans: pure autumn comfort.
DessertsEasycomfortingfallwintersweet
