Sheet Pan Apple Crumble
Ingredients
7 medium baking apples, such as Gala or Fuji, peeled, cored, and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1 1/2 cups light brown sugar, packed and divided
2 sticks unsalted butter, melted and divided
2 teaspoons ground cinnamon, divided
1 1/8 teaspoons kosher salt, divided, plus more to taste
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
vanilla ice cream, optional, for serving
Directions
Position an oven rack to the center. Preheat the oven to 425 degrees F.
Place the apple slices in a 13×18-inch sheet pan.
Toss the apple slices with the lemon juice, 1/4 cup brown sugar, 2 tablespoons melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon kosher salt. Spread the apples evenly on the pan.
Cover the sheet pan with foil and bake until the apples have softened and released some of their liquid, about 20 minutes.
Combine the oats and flour with the remaining brown sugar, the remaining cinnamon, and 1 teaspoon salt, breaking up any lumps with a fork.
Add the remaining melted butter to the oat mixture and mix until everything is moistened and crumbly.
Uncover the sheet pan and spread the oat crumble mixture over the top of the apples evenly.
Bake uncovered until the top is crisp and golden brown and the juices are bubbly, for about 15 minutes.
Serve with vanilla ice cream.
