Sweet, tender apple slices get tossed with lemon juice, cinnamon, and nutmeg, then baked under a thick layer of oats, walnuts, and pecans until deeply golden and bubbling around the edges. The coconut oil worked into the topping gives it that classic crumbly, clumpy texture without a trace of dairy richness needed to get there. Cornstarch thickens the fruit into a glossy, jammy filling, so every scoop comes out saucy but never watery. It's the kind of dessert that fills the kitchen with cinnamon and toasted nut smell while it bakes, then rests just long enough for the juices to set up before you dig in. Serve it warm on its own or with a scoop of something cold on top — either way, it's a solid pick for an added salt–conscious table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, toss the sliced apples with the granulated sugar, lemon juice, ground cinnamon, ground nutmeg, and cornstarch until every slice is evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
