Juicy apple slices get tossed with cinnamon, nutmeg, and a bright squeeze of lemon juice, then tucked under a thick layer of oat-and-brown-sugar crumble studded with toasted walnuts or pecans. The coconut oil worked into the topping bakes up into deep-golden, clumpy crumbs that crisp beautifully against the soft, syrupy fruit underneath. Everything bakes low and slow until the edges bubble thick and jammy, filling the kitchen with warm cinnamon-spiced aroma. No eggs, gelatin, or meat products are anywhere near this dish, making it an easy, comforting option for a vegetarian dessert table. Serve it warm straight from the dish, maybe with a scoop of something cold on top, and let the topping's crunch play against all that soft, cinnamon-laced apple. It's the kind of no-fuss, crowd-pleasing bake you'll want in regular rotation.
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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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