I came home the other day to the aroma of Thanksgiving in the kitchen. My roommate had made an apple crumble, its cinnamon permeating the house in a demanding way. I can take or leave baked apples, but the crumble topping, courtesy of Mark Bittman, was nutty and perfect. I decided to make my own crumble, sans apples, as a granola-like snack. Tossing the oats and chopped walnuts with cinnamon, butter, sugar, and flour, I threw in some sliced almonds and baked away. Result: a dry, floury mess marred by burnt almonds. More butter didn’t help; apparently, the apple part is crucial. Alas, it was edible, so I paired a warm scoop of the crunchy concoction with vanilla ice cream, because ice cream makes everything better. So, there’s your take away. I know you thought it was Don’t make apple crumble without the apples. But it’s actually, When in doubt, add ice cream.