Juicy apples get tossed with lemon juice, warm cinnamon, and a whisper of nutmeg, then thickened with a touch of cornstarch so the filling turns glossy and thick as it bakes. Piled over the top is a crumbly blanket of old-fashioned oats and brown sugar, worked into coarse, clumpy crumbs with coconut oil until it clings together in those perfect pea-sized pieces. Chopped walnuts or pecans add a welcome crunch against the soft, tender fruit underneath. Everything bakes low and slow until the topping turns deep golden and the apple juices bubble thick around the edges, then gets a short rest so those juices settle into a spoonable, syrupy layer. It's cozy, fruit-forward comfort food that spoons beautifully into a bowl, ice cream optional but highly recommended. This one's a solid pick for a gluten free dessert table, no fuss required.
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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.
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