Apple crumble

It’s apple season, and we decided to make a crumble: https://cooking.nytimes.com/recipes/1018638-apple-crumble?smid=ck-recipe-iOS-share

We halved the recipe (see Note below) and used a deep, slightly wide 8×8″ dark blue baking dish. We followed the recommendation to use a variety of tart apples; we used 1 of each: Pink Lady (Cripps Pink), Cosmic Crisp, Macintosh, and Granny Smith.

Although the recipe called for melted butter, we followed a NYT Cooking note to use cold, cubed unsalted butter. That had uneven results, and we had to bake it at 350 for 55 mins, followed by broiling on low for a few minutes to crisp up the topping.

Note: Here’s how we halved the recipe –

Topping = 6 Tbsp unsalted butter, 3/4 cup flour, 1/2 cup dark brown sugar, 1/2 cup oats, 1/2 cup pecan pieces, and 1/2 tsp kosher salt.

Filling = 4 medium sized apples of different varieties (peeled, cored, and each quarter in 3 slices), 1.5 tsp cinnamon, 1 Tbsp lemon juice.