Ingredients
3 1/2 cups rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup unsalted butter, cold and cubed
1/4 cup vegetable oil (or melted coconut oil)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups peeled and sliced apples (a mix of Granny Smith and Honeycrisp recommended)
1 tablespoon fresh lemon juice
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt
Add cold butter and oil; mix with a pastry cutter or fork until crumbly and slightly moistened
In a separate bowl, toss sliced apples with lemon juice
Transfer apples to an 8×8-inch baking dish; top evenly with oat mixture
Bake for 45–50 minutes, until golden and bubbly
Let cool slightly before serving
Notes
Use a mix of tart and sweet apples for balanced flavor
Chilling the crumble topping in the fridge for 10–15 minutes before baking enhances crispness
Optional garnish: vanilla ice cream, whipped cream, or a caramel drizzle
Store leftovers in an airtight container at room temperature for 2 days or refrigerated for 5 days
- Prep Time: 15
- Cook Time: 45
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg