Once baked, the proteins in the flour deepen in color and harden while the sugar creates a beautiful caramel flavor. Oats, butter, and sugar Cover the apples Add the topping then bakeĮvenly coat the surface of the apples with the oat mixture, then add to the prepared baking dish. You can try including larger chunks for a more interesting crumble top texture.
I use old-fashioned rolled oats because the flakes maintain their shape and stay chewy once cooked.Ĭut the cold butter into dime-sized pieces before adding it to the oat-flour mixture. Toss with spices Saute the slices The crunchy oat toppingĪfter experimenting with the crisp topping, I found the proper ratio of flour, brown sugar, butter, oats, and sweet spices. Do not overcook since the apples will still have more heat exposure when baked with the topping. Even though 3 pounds of apples seems like a lot, don’t forget the shrinking factor as moisture is released from their flesh. The apples will reduce to about half their volume. Saute the apple mixture in melted butter until crisp-tender and coat with the sticky cinnamon sauce. To quick-start flavor development, toss the apples with sugar, a pinch of salt, cinnamon, nutmeg, lemon juice, and zest to balance the sweetness. Peel and cut the apples to a uniform 1/2-inch thickness to ensure even cooking and faster softening.
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