Here are two recipes for Apple Crumble, one from America's Test Kitchen (Cook's Illustrated) and one from Martha.
Ingredients
4 pounds Golden Delicious apples, peeled, cored, and cut into ¾-inch pieces
2 tablespoons packed plus ½ cup packed (3½ ounces) dark brown sugar, divided
2 tablespoons lemon juice
1 teaspoon table salt, divided
3/4 teaspoon ground cinnamon
1 cup (5 ounces) all-purpose flour
1/2 cup sliced almonds, chopped fine
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
2 teaspoons water
BEFORE YOU BEGIN
We like Golden Delicious apples because of their ubiquity and consistent quality, but this recipe also works with Braeburn or Honeycrisp apples or a mix of all three. You should have 4 pounds of apples before peeling and coring. Dark brown sugar gives the topping a deeper color, but light brown sugar will also work. Do not use a glass baking dish here, since it retains heat after baking and may cause the apples to overcook. If you like, serve the crumble with ice cream or lightly whipped cream.
Instructions
1. Adjust oven racks to upper-middle and lowest positions and heat oven to 400 degrees. Toss apples, 2 tablespoons sugar, lemon juice, ½ teaspoon salt, and cinnamon together in large bowl. Transfer to 8-inch square baking pan with at least 2-inch sides and press into even layer. Cover pan tightly with aluminum foil and place on rimmed baking sheet. Transfer sheet to oven and bake on lower rack for 35 minutes.
2. While apples bake, whisk flour, almonds, remaining ½ cup sugar, and remaining ½ teaspoon salt in medium bowl until combined. Add melted butter, vanilla, and water and stir with spatula until clumps form and no dry flour remains.
3. Remove sheet from oven and smooth top of apples with spatula. If apples have not collapsed enough to leave at least ¼ inch of space below rim of pan, replace foil, return sheet to oven, and continue to bake 5 to 15 minutes longer.
4. Scatter topping evenly over apples, breaking up any clumps larger than a marble. Transfer sheet to upper rack and bake until topping is evenly browned and filling is just bubbling at edges, 25 to 35 minutes. Transfer pan to wire rack and let cool for at least 45 minutes before serving.
Ingredients
1 stick unsalted butter, softened, plus more for pan
3 pounds apples, such as Mutsu, peeled cored and chopped
6 tablespoons granulated sugar
1 cup plus 2 tablespoons unbleached all-purpose flour
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
Kosher salt
1/2 cup packed brown sugar
Vanilla ice cream, whipped cream, or Greek yogurt, for serving
Instructions
1. Preheat oven to 375°F. Brush a 2-quart baking dish with unsalted butter. In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish.
2. In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling. Bake until center is bubbling, about 1 hour; if top darkens, tent with foil. Let cool 20 minutes; serve with ice cream.