Isabella's Apple Crumble

In a large bowl, stir together the rolled oats, self-rising flour, baking powder, ground cinnamon, and ground ginger. Add the cubes of room temperature butter, and stir them in, then use your fingers, a fork, or a pastry cutter to cut the butter into the flour and oat mixture. I like to use my fingers, and flatten the cubes of butter in the flour, then break them apart. Once the butter is well distributed, set it aside.

Place an oven rack in the center, preheat your oven to 350°F and prepare a 9″ baking dish with baking spray or pan grease. Set it aside. 

Grab another large bowl and pour in your lemon juice. Peel, core, and dice your apples, adding the diced apples to the bowl and tossing them in the lemon juice before moving to the next apple – this will stop them from turning brown.

Once all the apples are diced, add the ground cinnamon and all-purpose flour to the bowl. Use a silicone spatula to stir well, making sure the cinnamon and flour coats all the apples evenly. Pour the apples into the prepared baking dish.

Grab the bowl of topping mixture and pour in the melted butter. Use another silicone spatula to mix the butter into the topping mixture. It’ll seem like you won’t have enough butter to soak through all the oats and flour at first, but you do, for the most part. Keep mixing! Once the butter is incorporated, press it down into a large mass to encourage it to stick together.

Use your hands to sprinkle clumps of the topping mixture over all the apples. Try to distribute them evenly, and cover the apples entirely, especially around the edges of the pan. This will help prevent spillage. Once you’ve added all the crumble topping, place the dish on a baking sheet and place it in the oven.

Bake for 32–40 minutes, until your whole house smells like apples and cinnamon, and the top is deeply golden brown. Pull and let rest on the counter for a 10–15 minutes before scooping in, to help the topping set and give the filling time to thicken. Dassit!