Apple Crumble

Adjust oven racks to upper-middle and lowest positions and heat oven to 400°F (200°C).

Toss apples, 2 tablespoons dark brown sugar, lemon juice, ½ teaspoon salt, and cinnamon together in a large bowl.

Transfer the apple mixture to an 8-inch square baking pan with at least 2-inch sides and press into an even layer.

Cover the pan tightly with aluminum foil and place on a rimmed baking sheet. Transfer the sheet to the oven and bake on the lower rack for 35 minutes.

While the apples bake, whisk together the all-purpose flour, chopped almonds, remaining ½ cup dark brown sugar, and remaining ½ teaspoon salt in a medium bowl until combined.

Add the melted unsalted butter, vanilla extract, and water. Stir with a spatula until clumps form and no dry flour remains.

Remove the baking sheet from the oven and smooth the top of the apples with a spatula. If the apples have not collapsed enough to leave at least ¼ inch of space below the rim of the pan, replace the foil, return the sheet to the oven, and continue to bake for 5 to 15 minutes longer.

Scatter the crumble topping evenly over the apples, breaking up any clumps larger than a marble.

Transfer the baking sheet to the upper rack and bake until the topping is evenly browned and the filling is just bubbling at the edges, 25 to 35 minutes.

Transfer the pan to a wire rack and let cool for at least 45 minutes before serving.