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1
Position a rack in the middle of the oven.
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2
Preheat the oven to 350F.
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3
Put the apples in a glass or ceramic baking container with a 2 1/2-quart capacity.
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4
Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well.
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5
Mix the sugar and cinnamon together in a small bowl.
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6
Sprinkle the sugar mixture and lemon juice over the apples.
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7
Stir the mixture to combine the ingredients, spreading them in an even layer in the baking dish.
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8
Set aside.
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9
Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together.
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10
Add the butter pieces, stirring to coat them with the flour.
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11
Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white.
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12
Spread the crumbs evenly over the apple mixture.
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13
Bake about 40 minutes until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a toothpick.
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14
Let the crumble cool about 15 minutes before serving.
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15
Spoon the warm crumble onto individual plates and serve with a scoop of vanilla ice cream, if desired.
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16
The crumble can be baked a day ahead, cooled, covered, and stored at room temperature.
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17
Warm it, uncovered, in a preheated 250F oven for 15 minutes.
