This apple crumble has just the right balance of sweet, tender apples and buttery golden goodness on top. It’s the perfect fall dessert for any night of the week.
INGREDIENTS:
Apple Filling
- Salted butter, for the baking dish
- 8 medium baking apples (such as Honeycrisp, Granny Smith, or Braeburn; about 4 pounds), peeled, cored, and sliced (4 lbs. 3 oz.)
- 2 Tbsp. fresh lemon juice
- 1 cup granulated sugar
- 1 heaping Tbsp. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
Topping
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 cup chopped walnuts
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- Pinch of kosher salt
- 8 Tbsp. (1 stick) salted butter, melted
- Ice cream or warm caramel sauce, for serving
DIRECTIONS:
- For the apples: Preheat the oven to 350°F. Grease a 13-by-9-inch baking dish with butter.
- Put the apples in the prepared baking dish. Drizzle with the lemon juice and toss to coat. Pat the slices down in an even layer. In a medium bowl, mix together the granulated sugar, flour, cinnamon, and salt. Sprinkle the mixture over the apples; use clean hands to toss the apples to coat.
- For the topping: In a separate bowl, mix together the flour, brown sugar, walnuts, baking powder, baking soda, and a pinch of salt. Stir in the melted butter. Sprinkle the topping in an even layer over the apples.
- Bake until the topping is slightly crisp and golden brown, 55 minutes to 1 hour. Serve warm or at room temperature on its own or topped with ice cream or caramel sauce.
Source: The Pioneer Woman