Apple Crumble

Assemble the unbaked crumble completely up to 8 hours ahead, cover with plastic wrap, and refrigerate. Bake as directed, adding 5 minutes to the baking time. You can also make the crumble topping and apples separately, store both in separate containers for up to 2 days, and assemble and bake when ready.

Granny Smith is traditional and ideal because it's tart and holds its shape. Mix in some Honeycrisp or Gala for sweetness if you prefer. Avoid softer apples like Red Delicious, which turn to mush. Use apples that are firm and not mealy.

This happens when the butter is too soft or the topping is pressed too firmly onto the filling, or when the crumble is overbaked. Keep butter cold, mix just until breadcrumb texture, spread gently (don't press), and pull out the dish as soon as the top is golden brown and apples bubble at the edges—no further.

Yes, unbaked crumble (assembled with topping) keeps frozen for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the baking time. You can also freeze leftovers; thaw overnight in the refrigerator and reheat at 300°F for 15 minutes.

Use quick oats in the same amount, though the texture will be slightly less chunky. Do not use instant oatmeal packets. If you have no oats, substitute 0.75 cup more flour and add 0.25 cup chopped almonds or pecans, but the crumble won't be quite as crispy.

Serve warm in bowls with vanilla ice cream, whipped cream, or plain Greek yogurt. It can also be eaten at room temperature and reheated in a 300°F oven for 10-15 minutes before serving.