Honeycrisp Apple Sheet-Pan Crumble

Honeycrisp apples, bred in Minnesota for snap and juice, star in this easy American fall dessert. Thin wedges roast on a sheet pan under a buttery oat-cinnamon crumble, ready for a scoop of ice cream.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 52g carbs
• 14g fat

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Ingredients

• 5 medium Honeycrisp apples
• 2 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 8 tbsp cold unsalted butter, cubed
• 1 tsp vanilla extract
• for serving whipped cream or ice cream

Instructions

1. 1Preheat the oven to 375°F and line a rimmed half-sheet pan with parchment paper for easy cleanup.
2. 2Core and slice the apples into thin wedges; toss them on the prepared pan with the lemon juice, granulated sugar, half the cinnamon, and the vanilla until evenly coated, then spread into a single layer.
3. 3In a large bowl combine the oats, flour, brown sugar, remaining cinnamon, nutmeg, and salt.
4. 4Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms irregular clumps the size of peas and some larger crumbs.
5. 5Scatter the oat crumble evenly over the apples, covering most of the fruit but leaving a few gaps so steam can escape and the apples caramelize.
6. 6Bake until the topping is deep golden brown and crisp and the apple juices are bubbling thickly the edges, 30 to 35 minutes.
7. 7Remove the pan from the oven and let the crumble cool 8 to 10 minutes so the juices thicken into a glossy sauce.
8. 8Scoop warm portions into bowls, making sure each serving gets plenty of crispy topping and syrupy apples; finish with a dollop of whipped cream or a scoop of ice cream.