This homey dessert takes no time to put together. The cracker crust is a nice surprise and it’s great to make with kids—perfect for the pastryphobes among us! Note: you can omit the hazelnuts with no adjustments.




  •  1 + 1/2 sleeves (2 cups) salted-top salteens
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/8 cup cool tap water


  • 5 cups tart apples, peeled and sliced thinly
  •  1 tbsp lemon juice
  •  1/4 cup granulated sugar
  •  1/4 cup lightly packed light brown sugar
  •  2 tbsp all-purpose flour
  •  ½ tsp sea or kosher salt
  •  1 tsp ground cinnamon


  • 1 cup all purpose flour
  • 1/2 cup blanched hazelnuts, roughly chopped
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp fine sea or kosher salt
  • 1/2 cup unsalted butter
  • 1/4 cup tablespoons rolled oats


Preheat oven to 375

In a food processor, pulse salteens until mostly smooth, but not to the point of becoming cracker dust. Add sugar and melted butter and pulse. Add water bit by bit until the crust JUST comes together. Press the cracker dough into a 9″ pie plate. Prick all over with a fork and chill in the fridge while making the filling.

Combine all the filling ingredients along with your sliced apples in a bowl and toss until evenly coated. Pour the filling into the chilled crust, arranging the apples so they’re mostly flat. You’re not piling the filling like you would in a double crust pie.

Add all crumb topping ingredients into a medium sized bowl. Using a pastry cutter, fork, or your fingers, cut the butter into the flour/sugar/oat mixture. Sprinkle overtop the pie filling and gently press into apples.

Bake at 375 for 40-50 minutes or until the apples are fork tender and the sugars are bubbling. If the crumble is getting too dark, cover with a bit of foil.

Allow to set for 30 mins. Serve at room temp or warmed with a scoop of vanilla ice cream.