Sheet-Pan Early Apple Cinnamon Crumble

Serves 6 · 20 min prep · 35 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F and line a rimmed quarter sheet pan with parchment paper for easy cleanup.
2. 2Peel, core, and slice the apples into thin half-moons about 1/4-inch thick so they soften evenly.
3. 3Toss the apple slices in a large bowl with lemon juice, granulated sugar, cornstarch, half the cinnamon, and salt until evenly coated and slightly glossy.
4. 4Spread the seasoned apples in an even layer across the prepared sheet pan; they should cover the surface without huge gaps.
5. 5In another bowl combine the flour, oats, brown sugar, remaining cinnamon, nutmeg, and salt.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with your fingertips or a pastry cutter until pea-sized clumps form and the mixture looks like damp sand with some larger bits.
7. 7Scatter the crumble topping generously and evenly over the apples, covering most of the fruit but leaving a few edges exposed for bubbling.
8. 8Bake 30 to 35 minutes until the topping is deep golden brown and crisp and the apple juices bubble thickly at the edges.
9. 9Cool the pan on a rack for at least 15 minutes so the juices set and the crumble firms for cleaner squares.
10. 10Cut into portions and serve warm with a scoop of ice cream or a dollop of whipped cream while the apples are still fragrant.