Servings: 10-12 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Passive Time: 20 minutes
INGREDIENTS
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7 medium baking apples, such as Gala or Fuji (~3 pounds)
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1 tablespoon fresh lemon juice
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3/4 cups packed light brown sugar
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1 and 1/2 sticks unsalted butter, melted
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2 teaspoons ground cinnamon
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Kosher salt
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2 cups old-fashioned rolled oats
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1 and 1/2 cups all-purpose flour
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Vanilla ice cream, for serving
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Special equipment: an 18-by-13-inch sheet pan
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit.
Mixing:
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Mix the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
Preparation:
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Peel and core the apples, then cut into 1/4-inch-thick slices.
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Place apple slices on the 18-by-13-inch sheet pan and toss with the above mixture.
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Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
Mixing:
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While waiting for the apples to soften, combine the oats, flour, remaining brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork.
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Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
Preparation:
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Carefully uncover the sheet pan and scatter the oat crumble evenly over the top.
Baking:
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Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes.
SERVING
Serve with ice cream.