Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ cup (1 stick, 113g) unsalted butter, cold and cut into cubes
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon (1.5g) salt
  • 3-4 tablespoons (45-60ml) ice water
  • 4 medium apples (about 1.5 pounds, 680g), such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and diced
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (8g) all-purpose flour
  • 1 teaspoon (2g) ground cinnamon
  • ¼ teaspoon (0.5g) ground nutmeg
  • Pinch of salt
  • ½ cup (64g) all-purpose flour
  • ¼ cup (50g) packed light brown sugar
  • ¼ teaspoon (1.5g) ground cinnamon
  • ¼ cup (½ stick, 57g) unsalted butter, cold and cut into cubes
  • ¼ cup (25g) rolled oats (optional)
  • ½ cup (50g) chopped walnuts or pecans (optional)

Instructions:

  1. Combine flour, sugar, and salt in a food processor or bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
  2. In a large bowl, combine diced apples, sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss gently to coat.
  3. In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Stir in oats and nuts (if using).
  4. Preheat oven to 375°F (190°C). Line the baking pan with parchment paper, leaving an overhang. Roll out chilled dough on a lightly floured surface into a rectangle slightly larger than the pan. Transfer dough to the pan and trim edges. Prick the crust all over with a fork. Bake the crust for 15 minutes, or until lightly golden.
  5. Spread the apple filling evenly over the pre-baked crust. Sprinkle the crumble topping evenly over the apple filling.
  6. Bake for 30-35 minutes, or until the topping is golden brown and the apple filling is bubbly. If the topping is browning too quickly, tent with foil.
  7. Let cool completely in the pan before lifting out with the parchment paper overhang. Cut into 12 bars. These fall apple desserts are best enjoyed when cooled.