Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long.

Baked Apple Crumble
Matt Eads' NY Strip Steak with Compound Butter + Cilantro-Lime Grilled Sweet Potatoes + Baked Apple Crumble
Nathan Congleton / TODAY
print recipe
(21 rated)
Cook time:
Prep time:

I love this recipe because it reminds me of fall in the Midwest where I grew up. The sweet apples and warm spices are delicious, comforting and perfect for enjoying during autumn.

Technique tip: Add some applewood chunks to your grill for some additional smoke flavor on this dish.

Swap option: I use Honeycrisp apples but Granny Smith apples work well, too.


  • Filling

    • 4-5 large Honeycrisp apples, peeled and sliced
    • 1/3 cup sugar
    • 1/2 lemon, juiced
    • 2 tablespoons all-purpose flour
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
  • Topping

    • 1 cup brown sugar, packed
    • 1/2 cup all-purpose flour
    • 1/2 cup oatmeal
    • 1/2 cup caramel baking chips
    • 1/4 cup candied pecans
    • 1 tablespoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 stick cold salted butter, cut into small chunks
    • 1/2 teaspoon salt
  • To serve

    • French vanilla ice cream


For the filling:

1. Preheat oven to 350°F.

2. Place apples in a large mixing bowl and toss with lemon juice; then add in flour, cinnamon and nutmeg and mix thoroughly.

3. Pour apples into a greased cast iron pan. Set aside mixture aside.

For the topping:

Using the empty mixing bowl, combine brown sugar, flour, oatmeal, caramel chips, pecans, cinnamon, baking powder and salt.

Using a pastry cutter or large fork, cut in the cold butter to the topping mix.

To assemble:

1. Cover apples with topping mixture.

2. Place apple crumble in oven and bake until apples start to bubble and topping begins to brown, about 45 minutes.

3. Remove from oven, serve warm with French vanilla ice cream.

Related video

Closed Captioning
apply | reset x

How to make a mouth-watering strip steak without a grill

Play Video - 4:34