Ingredients:

  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) granulated sugar
  • 1 tsp (6g) salt
  • 6-8 tbsp (90-120ml) ice water
  • 4 lbs (1.8kg) apples (mix of Granny Smith and Honeycrisp), peeled and sliced
  • ½ cup (100g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1 tbsp (8g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • ¾ cup (150g) packed brown sugar
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) salt

Instructions:

  1. Combine flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just holds together. Roll the dough into a rectangle slightly larger than your pan and press it firmly into the bottom and slightly up the sides of the parchment-lined pan.
  2. In a large bowl, toss sliced apples with lemon juice, sugar, cornstarch, and cinnamon. Spread the mixture evenly over the raw crust, arranging slices in tight rows.
  3. Whisk together flour, oats, brown sugar, cinnamon, and salt. Using a pastry cutter, incorporate the cold butter until the mixture forms pea-sized clumps. Sprinkle the crumble generously across the top of the apples.
  4. Bake at 375°F (190°C) for 30 minutes. Tent the pan loosely with aluminum foil to prevent the topping from over-browning, then bake for another 20 minutes until the crust is mahogany-colored.