Juicy Granny Smith or Honeycrisp apples get tossed with cinnamon, a touch of sugar, and a bright hit of lemon juice, then baked until they turn soft and syrupy in the middle. The topping is where this one really shines: gluten free oats and almond flour combine with brown sugar and cinnamon into a clumpy, crumbly layer that bakes up deep golden and craggy on top. It's an easy one-dish dessert, no mixer or fussy technique required, just a pastry cutter or your fingertips to bring the topping together. Give it a full 10-minute rest after baking so the fruit has time to set into that perfect spoonable, jammy texture. Warm, cinnamon-scented, and craggy on top, this crisp is a solid choice for a dairy free dessert table.
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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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