I feel like I’ve been seeing sheet pan recipes everywhere lately, and I don’t hate it one bit. The clean up is easy, and you’re able to make a large amount without using 5 separate pots and pans.
Sheet Pan Apple Crumble might be my favorite sheet pan recipe yet– and just in time for the holidays, too! Serve it with a big bowl of Blue Bell ice cream and you have a perfect dessert.
Sheet Pan Apple Crumble Recipe:
- 7 medium baking apples (i.e. Gala or Fuji)
- 1 tbsp. fresh lemon juice
- 1 1/2 cups packed light brown sugar
- 2 sticks of butter, unsalted
- 2 tsp. ground cinnamon
- 2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- Vanilla ice cream
Preheat your oven to 425 degrees. Peel and core all of the apples, and cut them into slices. Place the slices on a sheet pan and toss with lemon juice, 1/4 cup brown sugar, 2 tbsp. of melted butter, 1 tsp. cinnamon, and 1/8 tsp. of salt until the apples are well-coated. Spread them out evenly on the pan, cover with a sheet of foil, and bake until the apples are soft, about 20 minutes.
While they bake, combine flour, oats, 1 1/4 cup brown sugar, 1 tsp. cinnamon, and 1 tsp. salt in a bowl and break up all lumps. Add the remaining melted butter, and stir with a fork until it’s moist and crumbly. Uncover the sheet pan and scatter the oat crumble over the top, then bake (uncovered) for an additional 15 minutes until the top is crisp and golden brown. Serve with ice cream, and enjoy!