Apple Crumble with Vanilla Ice Cream
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.