Spiced Apple Crumble with Oat-Pecan Topping
Tender cinnamon apples under a thick, buttery oat and pecan crumble. Serve warm with vanilla ice cream.
Why this recipe works
Apple season is at full swing by October. Mixing a tart variety with a sweeter one gives a filling that holds its shape but still turns saucy, and the topping gets a hit of salt so it tastes like a cookie rather than just sugar.
Method
- Heat the oven. Set the oven to 375°F and butter a 9x13-inch baking dish.
- Make the filling. Toss the apples with the brown sugar, lemon juice, flour, cinnamon, nutmeg and salt. Spread in the dish.
- Make the topping. Mix the flour, oats, brown sugar, pecans, cinnamon and salt. Rub in the cold butter with your fingertips until the mixture forms clumps of different sizes.
- Top. Scatter the crumble evenly over the apples, squeezing some into larger clusters.
- Bake. Bake 40–45 minutes until the topping is deep golden and the fruit bubbles thickly at the edges. Cover loosely with foil if the top browns too fast.
- Rest. Cool 15 minutes so the juices thicken. Serve warm with vanilla ice cream or whipped cream.
Tips & swaps
- Add a cup of cranberries or sliced pears to the filling.
- Make the topping gluten-free with oat flour and certified gluten-free oats.
- Freeze the unbaked topping in a bag for a fast dessert any night.
Nutrition per serving
| Calories | 390 |
| Fat | 16g |
| Carbohydrates | 62g |
| Protein | 4g |
| Fiber | 6g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Covered, keeps 2 days at room temperature or 5 days in the fridge. Rewarm at 325°F.
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