Ingredients:

  • 6 large Granny Smith or Honeycrisp apples, peeled and sliced (approx. 3 lbs)
  • 2 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 cup maple syrup
  • 1 tbsp cornstarch
  • 1 cup old-fashioned rolled oats
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Peel and slice the apples into even wedges. Toss them in a large bowl with lemon juice, cinnamon, maple syrup, and cornstarch. Stir until the slices look glossy and fragrant.
  3. Pour the apple mixture into your 9x9 inch baking dish. Spread them out so they are relatively even.
  4. In a separate bowl, whisk together the rolled oats, almond flour, coconut sugar, salt, and cinnamon.
  5. Add the chilled, cubed butter to the dry mix. Use a pastry cutter or forks to work the butter in. Continue until you see pea sized clumps.
  6. Scatter the topping over the apples. Do not press the topping down, as this prevents air from circulating and can lead to a soggy crust.
  7. Place the dish in the oven. Bake for 45–50 minutes.
  8. Watch for the filling to bubble around the edges. Remove the dish when the topping is deep golden brown and firm to the touch.
  9. Let the dish sit for 10 minutes before serving. This allows the juices to set so it doesn't run all over the plate.