Tender apples get tossed with maple syrup, warm Ceylon cinnamon, and a touch of arrowroot starch, so the filling bakes down into a soft, glossy, deeply spiced base. Over the top goes a hearty crumble of rolled oats and almond flour, worked with cold butter into clumpy, pea-sized pieces until it's rich and craggy. As it bakes, that topping turns deep golden and craggy while the apples bubble up around the edges, and a short rest afterward lets the filling settle into that perfect, spoonable thickness. It's a cozy, oat-crumbled dessert that leans on maple sweetness and warm spice rather than anything heavily processed, which makes it an easy fit if you're watching your sodium intake. Serve it warm, straight from the dish, for a homey finish to any meal without needing to worry about hidden salt creeping in.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, toss the sliced apples with the maple syrup, Ceylon cinnamon, and arrowroot starch until every slice is evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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