Preheat your oven to 350°F (175°C).

Begin by peeling and slicing your apples. While an apple peeler-slicer can be used, keep in mind that it may make the slices too thin, resulting in softer apples in the crisp. For a firmer texture, slice your apples at least 1/4 inch thick.

In a large mixing bowl, add all your remaining filling ingredients and stir until well combined. Set the mixture aside.

In a separate bowl, add all your topping ingredients. Use a pastry cutter to cut the butter into the dry ingredients, or use two butter knives to do the same if you don’t have a pastry cutter. The mixture should be clumpy when done.

Place your apples in a 13x9 baking dish, making sure to include any leftover flour or sugar from the mixing bowl with the apples.

Evenly spread the crumble topping over the apples.

Bake for 50-55 minutes, or until the topping is golden brown. You can check the apples for firmness with a toothpick, but they’re typically done at this point. Be careful not to overbake for the best texture!

you have to use stick butter for the classic topping, tub butter will not work, I like the country crock olive oil stick butter,

In a separate bowl, add all your topping ingredients. Use a pastry cutter to cut the butter into the dry ingredients, or use two butter knives to do the same if you don’t have a pastry cutter. The mixture should be clumpy when done.

Place your apples in a 13x9 baking dish, making sure to include any leftover flour or sugar from the mixing bowl with the apples.

Evenly spread the crumble topping over the apples.

Bake for 50-55 minutes, or until the topping is golden brown. You can check the apples for firmness with a toothpick, but they’re typically done at this point. Be careful not to overbake for the best texture!