A warm, one-bowl-filling / one-bowl-topping crumble with nutty brown butter and crushed graham crackers for extra crunch. No mixer needed.
INGREDIENTS
5 apples, peeled and diced (mix Honeycrisp with a firmer variety like Ambrosia or Spartan)
0.3 cups brown sugar (for filling)
1 teaspoons cinnamon (for filling)
1 tablespoons lemon juice
1 tablespoons cornstarch
0.5 cups unsalted butter
1 cups rolled oats
0.8 cups crushed graham crackers
0.5 cups brown sugar (for topping)
0.5 cups all-purpose flour
0.5 teaspoons cinnamon (for topping)
0.3 teaspoons salt
STEPS
1. Preheat oven: Preheat oven to 375°F and lightly grease a baking dish.
2. Brown the butter: Melt 0.5 cups unsalted butter in a light-colored pan over medium heat, swirling occasionally, until it foams and turns golden-brown with a nutty smell, about 5–6 minutes. Pour into a bowl to cool slightly.
3. Mix the filling: In a bowl, toss 5 apples, peeled and diced (mix Honeycrisp with a firmer variety like Ambrosia or Spartan) with 0.3 cups brown sugar (for filling), 1 teaspoons cinnamon (for filling), 1 tablespoons lemon juice, and 1 tablespoons cornstarch until evenly coated. Spread into the prepared baking dish.
4. Mix the topping: In a separate bowl, combine 1 cups rolled oats, 0.8 cups crushed graham crackers, 0.5 cups brown sugar (for topping), 0.5 cups all-purpose flour, 0.5 teaspoons cinnamon (for topping), and 0.3 teaspoons salt. Pour in the cooled brown butter and mix with a fork until clumpy, not smooth.
5. Assemble and bake: Scatter the topping evenly over the apple filling. Bake until the topping is golden and the filling is bubbling around the edges.
6. Cool and serve: Let rest for 10 minutes before serving. Great on its own or with vanilla ice cream.
NOTES
One bowl for filling, one bowl for topping — no mixer required. Can be assembled ahead and refrigerated unbaked for up to a day.
