After I made this apple crumble, the house smelled amazing.
I have also been requested to make this again, so I know it's a good one.
Apple crumble is good year round, but there's something about the fall for apple recipes isn't there?
I am joining a bunch of friends today to share all our apple recipes with you.
I hope you enjoy perusing through all the different recipes and try a few out. Don't forget to pin any recipes you might want to come back to in the future. And as always, all my recipes can be found under the "recipe" tab at the top of this page.
I made this apple crumble on a stoneware sheet pan, but any sheet pan with sides will do just fine.
*recipe at the bottom of this post
Serve it warm with vanilla ice cream for an extra special treat.
You are going to love this. The melted ice cream on the warm sugary crumble topping, perfection.
Over the years I have made many apple recipes, as fall is the perfect time for them.
Click here to see my easy crock pot applesauce recipe.
Click here for the best hot apple cider recipe.
Now, how fun, {and tasty} is this? Look below for so many more apple recipes!




Enjoy!
xoxo
Sheet Pan Apple Crumble
Yield: 12 or more
prep time: 20 Mcook time: 35 Mtotal time: 55 M
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 unsalted butter, melted
- 2 teaspoons ground cinnamon
- salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- Vanilla ice cream, for serving
instructions:
How to cook Sheet Pan Apple Crumble
- Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
- Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
- Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
- Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream.
2 comments:
Looks delish! I look forward to that! I love the black rimmed pottery bowl you used. Can I ask where you found it?
LOVE apple crisp/crumble! Never thought of doing it on a sheet pan though!
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