Bake an apple crumble if you have apples and oats

There's no dough to roll out: you scatter a loose topping over tossed apples and bake at 177°C for about an hour. Below are the ingredients and measurements, oven settings, steps, and ways to avoid common mistakes.

What ingredients and measurements do I need?

Measuring units: T means one level Korean table spoon (about 15 ml), and t means one teaspoon (about 5 ml).

Use a 23 cm square pan or a baking dish of similar size, and grease the inside with a thin layer of butter.

What temperature and how long should I bake it?

Set the pan on a baking sheet lined with parchment or foil so any juice that bubbles over doesn't burn onto the oven floor.

What order do I make it in?

1. Preheat the oven to 177°C and grease the inside of the pan.
2. Slice the peeled, cored apples about 6 mm thick and put them in a large bowl. Add 2 T lemon juice, the brown sugar, 2 T melted butter, 1 t cinnamon, 1/4 t nutmeg, 1/4 t ground ginger, 3 T flour, and 1/4 t salt, toss, then spread the apples evenly in the pan.
3. In another bowl, whisk together the topping ingredients: 90 g flour, 45 g quick oats, 1/4 t salt, 142 g brown sugar, 1 t cinnamon, and 3/4 t baking powder.
4. Add the 113 g of cold butter and rub it in with your fingertips or a fork. Stop when you have a mix of large clumps and small crumbs, and stir in the nuts now if you're using them.
5. Scatter the topping over the apples so no gaps remain, then set the pan on the lined baking sheet.
6. Bake at 177°C for about 60 minutes. When the edges bubble and the top is golden, take it out and let it cool for at least 20 minutes.

What should I watch to avoid mistakes?

• Mixing firm and softer apples keeps the texture from going all one way, rather than using a single variety. Our guide to apple varieties and baked texture covers how each one bakes.
• If the topping butter softens, it clumps with the flour and turns into dough. Use butter straight from the fridge, and scatter the topping as is even if the clumps are uneven.
• Straight from the oven, the filling is runny and falls apart when you scoop it. It firms up once fully cooled, so for neat portions, scoop after cooling and then reheat.
• The topping is raw dough made with uncooked flour, so don't taste it before baking, and wash your hands and bowls right after handling it. It contains wheat and milk (butter), and adding nuts adds a nut allergen too.
• When deciding to take it out, look at the edges of the pan before the timer. If the filling still isn't bubbling at 60 minutes, leave it until 65 minutes and check again.