Warm, bubbling apple filling crowned with a golden, crumbly oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. The topping comes together with rolled oats, almond flour, cold butter, and a drizzle of maple syrup, giving you those satisfying clumps without a single grain of rye or wheat flour in sight. Arrowroot starch thickens the cinnamon-spiced apple filling beautifully, so every spoonful is jammy and luscious rather than watery. Ceylon cinnamon shows up twice — once in the filling and once in the topping — lending a softer, more floral warmth than the standard supermarket variety. Working cold butter into the dry oat mixture is the secret to that deep golden crunch on top, so don't skip that step. Let it rest for a few minutes after it comes out of the oven and the filling will set up just enough to scoop cleanly into bowls. Serve it as-is or with a scoop of vanilla ice cream melting into the edges — either way, it disappears fast.
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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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