The girls and I went apple picking a few weeks ago and apparently got way more than we could eat before they over-ripened. I don’t know about you but I just cannot eat a fresh apple that is mushy or mealy. It goes right in the trash! Though, the thought of throwing 6 other apples in the trash hurt my heart a little, so to Pinterest I went to find a good recipe so I could use up these overripened beauties. I was leaning towards an easy apple crumble or crisp as I have made applesauce before and my girls just were not fans!
It didn’t take long before I stumbled upon this recipe, and I’m so glad because it ended up being SO delicious! I had to modify just a smidge because ya know, I like to start recipes before checking to see if I have all the ingredients on hand. Will I ever learn? But it still ended up being a winner and everyone loved it!
2 lbs of apples, peeled, cored, and cut into 1/4 ” slices (*see note below)
1/2 cup granulated sugar
1 tsp cinnamon
2 tbsp cornstarch
1 1/2 cup old fashion rolled oats
1 cup flour
1/2 tsp salt
1/2 cup light brown sugar, packed
1 1/2 sticks butter, melted + cooled
1 tsp vanilla extract
- Preheat oven to 350 degrees. Grease 9×9 (or similar) pan with butter. Set aside.
- In a large bowl, mix together the dry filling ingredients- sugar, cinnamon, cornstarch, then add apples. Stir to coat well. Pour apple mixture into greased pan.
- In same bowl, combine oats, flour, salt, and brown sugar until combined. Drizzle melted butter and vanilla on top of the oat mixture, stir to combine. There may be clumps and that is totally fine. Sprinkle crumble mixture over apple filling.
- Bake at 350 for 50-60 minutes. Let stand 15 minutes.
- Serve warm with a nice dollop of vanilla ice cream. Tillamook is our favorite. ENJOY!
*Quick note about apple selection.
I honestly can’t even tell you what kind of apple I used for this recipe. On the day of apple picking, the orchard was big and my kids were crazy so the orchard map went out the window and we grabbed what was close. So, unfortunately, I can’t help there. BUT, I would definitely recommend a firmer apple varietal for this recipe. Granny Smith or Honeycrisp would work out great! Since ours were already overripe and mushy, they didn’t hold up too well, but I also didn’t mind the mushy texture with the crunch of the crumble. It was a good balance! But if I had to choose, I would have preferred a firmer, more crisp apple.
This recipe just screams Fall to me and is a perfect alternative to the classic apple pie. It would be great for Sunday brunch or dinner, or as a dessert option for Thanksgiving. I hope you enjoy and if you try it out, tag me over on Instagram.