Ingredients:

  • 6 cups (1.4 kg) Granny Smith apples, peeled and sliced
  • 1 tbsp (15 ml) lemon juice
  • 2 tbsp (25 g) maple syrup
  • 1 tsp (2 g) ground cinnamon
  • 1/4 tsp (1 g) ground nutmeg
  • 1 cup (90 g) old-fashioned rolled oats
  • 1/2 cup (65 g) almond flour
  • 1/4 cup (50 g) coconut sugar
  • 1/4 cup (55 g) unsalted butter, chilled and cubed
  • 1/2 tsp (3 g) sea salt

Instructions:

  1. Preheat the oven to 375°F (190°C). In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg until evenly coated, then spread the mixture into a 9x9 inch baking dish.
  2. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, and salt. Use a pastry cutter or forks to work the chilled butter into the dry ingredients until the mixture resembles coarse sand with pea-sized lumps.
  3. Scatter the oatmeal topping evenly over the apples and bake for 35–45 minutes, or until the filling is bubbling around the edges and the topping is a deep mahogany brown.