Tender cinnamon-spiced apples get tossed with maple syrup and arrowroot starch until every slice is glossy and coated, then piled into a baking dish for that classic bubbling filling. The topping is where this one shines: rolled oats and almond flour form a clumpy, crumbly layer that turns deep golden and craggy as it bakes, with a touch more maple syrup for sweetness and Ceylon cinnamon woven throughout. Everything roasts together until the fruit is fork-tender and the topping is crisp, then gets a short rest so the filling can thicken into something spoonable but not runny. It's cozy, warmly spiced, and packed with texture contrast between soft fruit and crunchy topping. This one's a great pick for a plant-based dessert table, and it reheats beautifully if you've got leftovers.
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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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