Sliced Granny Smith and Honeycrisp apples get tossed with cornstarch, a bright hit of lemon juice, and warm cinnamon, then piled into a baking dish and topped with a crumbly blend of gluten free oats and almond flour, worked with cold butter into clumpy, coarse crumbs. It bakes until that topping turns deep golden and the fruit underneath goes soft and bubbling at the edges — exactly the kind of crisp you want to dig into with a spoon while it's still warm. The apples themselves do a lot of the flavor work here, so every bite stays fruity and cinnamon-forward rather than one-note sweet. Let it rest those ten minutes after baking and the filling sets up into a thick, jammy layer instead of a watery one. This is a solid pick if you're watching added sugar, since the fruit is the star and the topping leans on texture more than sweetness. Serve it with a scoop of something cold on top and you've got a genuinely satisfying dessert.
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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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