Apple Crumble with Vanilla Ice Cream

Chef Richard 10 Servings 55 minutes

Make this super-easy, comforting dessert whenever you find yourself with a surplus of apples. Pippin, Cortland and Winesap apples all make good substitutes for the Granny Smiths.


  • 2½  cups old-fashioned oats
  • 1½  cups (packed) golden brown sugar, divided
  • 1  cup all-purpose flour
  • 1  cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
  • 4  pounds large Granny Smith apples, peeled, halved, cored, each half cut into 6 slices
  • 3  tablespoons fresh lemon juice
  • 1  tablespoon ground cinnamon
  • Vanilla ice cream


  • Mix oats, 1 cup brown sugar and flour in medium bowl. Add butter; rub in with fingertips until topping comes together moist clumps.

Do Ahead: Can be made 1 day ahead. Cover; chill.

  • Preheat oven to 375°F. Mix apples, lemon juice, cinnamon and remaining ½ cup brown sugar in large bowl. Transfer fruit mixture to 13x9x2 inch glass baking dish. Sprinkle topping over.
  • Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Cool slightly. Spoon warm crumble into bowls. Serve with vanilla ice cream.