Apple Cinnamon Oat Crumble

Ingredients

• 6 medium firm apples (about 2 pounds), peeled, cored, and sliced 1/4 inch thick
• 1 tablespoon lemon juice
• 1/3 cup packed light brown sugar, divided
• 2 teaspoons ground cinnamon, divided
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/4 teaspoon fine salt
• 6 tablespoons unsalted butter, melted
• Optional serving accompaniment: vanilla ice cream

Method

1. 01

   Heat the oven to 375°F (190°C). Lightly butter a 2-quart baking dish. Place it on a rimmed baking sheet to catch any drips.

2. 02

   In a large bowl, toss the sliced apples with the lemon juice, 2 tablespoons of the brown sugar, 1 1/2 teaspoons cinnamon, cornstarch, and water. Spread evenly in the baking dish.

3. 03

   In the same bowl, combine the oats, flour, remaining brown sugar (3 tablespoons plus 1 teaspoon), remaining 1/2 teaspoon cinnamon, and salt. Stir in the melted butter until the mixture forms moist, uneven crumbs.

4. 04

   Scatter the topping over the apples without packing it down. Bake for 35–45 minutes until the filling bubbles in the center, the apples yield easily to a knife, and the topping is golden. Loosely tent with foil if the top browns before the apples soften.

5. 05

   Let rest for 15 minutes to allow the juices to thicken. Divide into six portions and serve warm, with vanilla ice cream if desired.

6. 06

   Cover and refrigerate cooled leftovers within 2 hours for up to 3–4 days. Rewarm individual servings in a microwave or warm the dish, covered, in a 325°F (165°C) oven.