Juicy Granny Smith or Honeycrisp apples get tossed with a touch of sugar, cornstarch, and bright lemon juice, then baked under a crumbly topping of gluten free oats, almond flour, and brown sugar until everything turns deep golden and bubbling. Cold butter worked into the topping creates those coveted pea-sized crumbles that bake up crisp on the outside and tender within. The apples soften into a thick, syrupy filling while cinnamon warms every bite, and a short rest after baking lets that filling set up just right before you dig in. Serve it warm with a scoop of something cold on top and you've got a comforting, from-scratch dessert that fits neatly into an added salt free kitchen. It's the kind of dish that tastes like it took far more effort than it actually did.
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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 granulated sugar, cornstarch, 1 tsp cinnamon, and lemon juice until the apples are evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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