An 8×8 pan holds an apple crumble for 6 to 8 people. You need about 2 1/2 pounds of apples (5 to 6 medium) under a buttery oat topping, baked at 375°F for 40 to 45 minutes until the fruit bubbles at the edges.
The 8×8 size gives a deep layer of fruit with plenty of topping in every spoonful. It is also the easiest size to scale: double it for a 9×13 pan.
How Much Apple Fills an 8×8 Pan
An 8×8 pan holds about 8 cups. Six cups of sliced apples, which cook down by roughly a third, leave room for a thick topping without boiling over. Use a mix of a firm tart apple (Granny Smith) and a sweeter one (Honeycrisp, Braeburn or Pink Lady) so the filling holds its shape and still tastes sweet.
Ingredients
Filling
- 6 cups peeled, sliced apples (about 2 1/2 pounds)
- 1/3 cup granulated or light brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour or cornstarch
- 1 teaspoon ground cinnamon
- Pinch of salt
Crumble topping
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Instructions
- Heat the oven. Heat it to 375°F and butter the 8×8 pan.
- Make the filling. Toss the apples with the sugar, lemon juice, flour, cinnamon and salt, then spread them in the pan.
- Make the topping. Mix the flour, oats, brown sugar, cinnamon and salt. Rub in the cold butter with your fingertips until the mixture forms pea-sized clumps.
- Top and bake. Scatter the topping evenly over the apples. Set the pan on a baking sheet to catch drips and bake for 40 to 45 minutes, until the topping is deep golden and the juices bubble thickly at the edges.
- Rest. Cool for 15 to 20 minutes so the juices thicken before serving.
Crumble or Crisp?
Traditionally, a British crumble topping is flour, butter and sugar, while an American crisp adds oats. This version uses oats for crunch. For a classic crumble, leave out the oats and use 1 1/4 cups of flour.
Changing the Pan Size
- 9×9 pan: use the same recipe with 7 cups of apples, and bake for the same time.
- 9×13 pan: double everything and bake for 50 to 55 minutes.
- Glass pan: add about 5 minutes, because glass heats more slowly.
Storage
Cover and keep the crumble at room temperature for 1 day, or refrigerate it for up to 4 days. Reheat it at 350°F for 15 minutes to re-crisp the topping. The microwave softens the topping.
Frequently Asked Questions
- Can I make it ahead? Assemble it up to 8 hours ahead and refrigerate it, then bake it for 5 to 10 minutes longer.
- Should I peel the apples? Peeling gives a softer filling. Unpeeled apples work but stay slightly chewy.
Related
- Sausage Egg Casserole in a 9×13 Dish
- 4 Egg Cocoa Brownies
- Quinoa Salad with Roasted Vegetables Recipe