---
title: Classic Apple Crumble with Pecan Oat Topping
author: Samantha Seneviratne (NYT Cooking)
servings: 8
prep_time: 25m
cook_time: 50m
tags:
  - dessert
  - baking
  - apples
  - fall
  - classic
source: NYT Cooking
---

Preheat oven to 375°F (190°C) and grease a #9x13-inch baking dish{} with butter.

[-- Pecan Oat Crumb Topping --]

In a #medium bowl{}, whisk together @all-purpose flour{1.5%cups}, @packed dark brown sugar{3/4%cup}, @old-fashioned rolled oats{1%cup}, chopped @pecans{1%cup}, and @kosher salt{1%tsp}.

Pour in melted @unsalted butter{12%tbsp} (1.5 sticks) and stir with a fork until large moist clumps form. Set topping aside.

[-- Apple Filling --]

Peel, core, and slice mixed sweet and tart @apples (Honeycrisp, Granny Smith, Honeygold){3.5%lbs} into 1/2-inch thick wedges.

In a large bowl, toss apple slices with remaining @packed dark brown sugar{3/4%cup}, @fresh lemon juice{2%tbsp}, @ground cinnamon{1%tsp}, @ground ginger{1/2%tsp}, @ground nutmeg{1/4%tsp}, and @all-purpose flour{2%tbsp}.

Transfer seasoned apples into prepared baking dish in an even layer.

Scatter the pecan oat crumb topping evenly over the apples, squeezing into large clumps with your fingers.

Bake at 375°F until the topping is deep golden brown and the apple juices are bubbling vigorously around the edges, about ~bake{45%to 50%minutes}.

Let cool for ~cool{15%minutes} before serving warm with scoops of @vanilla ice cream{}.\n