Q1: What are the best apples to use for an apple crumble?

The most important thing is to use a firm baking apple that will hold its shape during baking and not turn into a mushy applesauce. For a sweeter crumble, Gala, Fuji, Honeycrisp, or Braeburn apples are all excellent choices. For a more classic, tarter flavor that contrasts beautifully with the sweet topping, a Granny Smith apple is also a fantastic option.

Q2: What is the difference between an apple crisp and an apple crumble?

It's a subtle but classic distinction! A Crisp has a streusel-like topping that traditionally includes oats , like in this recipe. A Crumble is very similar, but its topping is made without oats , just from flour, sugar, and butter. However, in modern American cooking, the two names are very often used interchangeably, and this recipe could be called either!

Q3: Why do you make this apple crumble on a sheet pan instead of in a baking dish?

The sheet pan is a brilliant trick for "crumble lovers"! By spreading the apples and the topping out over a large, flat surface, you are creating a much higher ratio of crispy, crunchy topping to soft fruit filling . It also allows the fruit juices to cook down and concentrate into a thick, jammy glaze instead of a watery pool at the bottom of a deep dish.

Q4: Can I make this crumble ahead of time?

Yes, this is a perfect make-ahead dessert! The best method is to prepare the components separately and store them in the refrigerator, as described in the "Make-Ahead Tips" section above. This allows you to do a quick, fresh assembly on the day of, which will give you the best final texture. You can also bake the entire dish a day in advance and simply reheat it before serving.

Q5: Can I use quick-cooking oats instead of old-fashioned rolled oats?

It is highly recommended to use old-fashioned rolled oats . They have a much thicker, heartier texture that will stay chewy and crispy after baking. Quick-cooking oats are much thinner and can sometimes become a bit soft or pasty in the topping.

The Best Crispy & Easy Sheet-Pan Apple Crumble

Name: The Best Crispy & Easy Sheet-Pan Apple Crumble
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 7 medium baking apples, such as Gala or Fuji (about 3 pounds); 1 tablespoon fresh lemon juice; 1 1/2 cups packed light brown sugar; 2 sticks (16 tablespoons) unsalted butter, melted; 2 teaspoons ground cinnamon; Kosher salt; 2 cups old-fashioned rolled oats; 1 1/2 cups all-purpose flour; Vanilla ice cream, for serving

The Best Crispy & Easy Sheet-Pan Apple Crumble

A large-batch apple crumble made on a sheet pan, perfect for a crowd and for those who love a generous amount of topping. This recipe features a layer of thinly sliced baking apples tossed with lemon juice, brown sugar, and cinnamon, which are par-baked until they soften. The apples are then covered with a hearty, crumbly topping made from old-fashioned rolled oats, flour, and brown sugar. The crumble is baked uncovered until the top is crisp and golden brown and the fruit juices are bubbly.

Author: Grace
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8-12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

7 medium baking apples, such as Gala or Fuji (about 3 pounds)
1 tablespoon fresh lemon juice
1 1/2 cups packed light brown sugar
2 sticks (16 tablespoons) unsalted butter, melted
2 teaspoons ground cinnamon
Kosher salt
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving

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Instructions

Position a rack in the center of the oven and preheat to 425°F.
Peel and core the apples, then cut them into 1/4-inch-thick slices.
Place the apple slices on an 18-by-13-inch sheet pan. Toss them with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of the melted butter, 1 teaspoon of cinnamon, and 1/8 teaspoon of salt.
Spread the apples evenly on the pan, cover tightly with foil, and bake for about 20 minutes, until the apples have softened and released some liquid.
Make the Topping: While the apples are baking, combine the oats, flour, the remaining 1 1/4 cups of brown sugar, 1 teaspoon of cinnamon, and 1 teaspoon of salt in a large bowl.
Add the remaining melted butter to the oat mixture and stir with a fork until it is moistened and crumbly.
Finish Baking: Carefully remove the foil from the sheet pan of hot apples. Scatter the oat crumble evenly over the top.
Return the pan to the oven and bake, uncovered, for about 15 more minutes, until the top is crisp and golden brown and the juices are bubbly.
Let it cool slightly and serve warm with vanilla ice cream.

Notes

This recipe is made on a large 18×13-inch sheet pan, which creates a thinner layer and a higher ratio of crispy topping to fruit.
The two-stage baking process—first baking the apples covered, then adding the topping and baking uncovered—ensures the apples are tender and the topping is perfectly crisp.
Using a mix of baking apples like Gala or Fuji provides a good balance of sweet and tart flavors.

Nutrition

Serving Size: 1/12 of recipe
Calories: 450-550
Sugar: 55-65 g
Sodium: 250-350 mg
Fat: 20-28 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 65-75 g
Fiber: 5-7 g
Protein: 4-6 g
Cholesterol: 40-50 mg

Find it online: https://www.eatswithsoul.com/pan-apple-crumble/