Easy Baked Apple Crumble with Brown Sugar Oats

Diced green apples bake under a bumpy crust of oats, flour, and melted butter. Easy Baked Apple Crumble with Brown Sugar Oats requires 30 to 40 minutes in a 350°F (180°C) oven. The dry goods combine with butter to form sweet clusters, while the fruit softens into a thick syrup underneath.

Choosing the fruit

Granny Smith green apples provide a tart flavor that balances the sugar in the dessert. The recipe requires 2 lb (1 kg) of apples. This weight measurement refers to the whole fruit before peeling and coring. Take the skins off all the apples and cut the cored fruit into even 1/2-inch (1.5 cm) cubes. You can swap the Granny Smith apples for other options:

• Red apples can take the place of the green ones if you prefer a sweeter flavor profile.
• Pears replace the apples directly.
• Peaches and other stone fruits bake well in this dish.
• Berries work in place of the diced apples.

Mixing the Fruit Filling

Put the diced apples into a 1.5-quart (1.5-liter) baking dish. Sprinkle the white sugar, ground cinnamon, and one tablespoon of all-purpose flour over the fruit. Pour in the lemon juice, or water if you prefer, and toss everything together until the apple cubes are fully coated.

The sugar in the Fruit Filling is essential for creating a jammy consistency as the fruit breaks down. If you omit the filling sugar completely, the base becomes watery rather than syrupy. The small amount of flour mixes with the sugar and fruit juices to thicken the liquid. Spread the coated fruit mixture out evenly in the baking dish.

Making the Oat Topping

The topping relies on melted butter to bind the dry ingredients. In a separate bowl, add the rolled oats, all-purpose flour, loosely packed brown sugar, baking powder, cinnamon, and a pinch of salt. Quick cooking oats work just as well as rolled oats. Pour in a half cup of melted unsalted butter. Mix the ingredients together until the butter hydrates the dry goods and damp clusters form. The mixture should clump together and resemble wet sand.

To make a less sweet dessert, cut the brown sugar in the oat mixture down to one-half cup. This adjustment changes the flavor without affecting the texture of the dish. Do not alter the white sugar measurement in the fruit base. Decreasing the sweetener in the fruit layer negatively affects the consistency, leaving you with a watery liquid instead of a thick syrup.

Use your fingers to break the oat mixture apart as you drop it over the spiced fruit. Crumble the topping by hand to build a chunky texture. Drop the clumps evenly across the dish so the surface has a bumpy crust.

Make-ahead storage

You can prepare the components ahead of time. Store the unbaked filling and the topping in separate containers. Cover the unbaked topping with plastic wrap and keep it in the refrigerator until you are ready to assemble the dish. Combine the cold topping with the fruit filling just before baking.

Baking and Serving

Start by turning your oven to 350°F (180°C). This temperature applies whether you use a standard or fan setting. Bake the dish for 30 to 40 minutes until the crust turns golden brown. Turn the heat off and remove the baking dish from the oven.

Tent the baked dish loosely with foil to keep it warm. Let the dish rest for 10 minutes. This resting period allows the hot syrup in the filling to thicken. Serve the crumble warm accompanied by vanilla ice cream.