Juicy Granny Smith and Honeycrisp apples get tossed in cinnamon, a touch of sugar, and a splash of lemon juice, then baked until soft and bubbling under a thick crumble layer. That topping is where the texture magic happens: gluten free oats and almond flour combine with brown sugar and cinnamon into a clumpy, coarse crumb that bakes up deeply golden and crisp. The lemon juice keeps the apples bright while the cornstarch thickens the filling into that perfect, jammy consistency you want to spoon over a bowl. Every bite delivers that classic contrast of soft, spiced fruit against a crunchy, caramelized top. This one bakes into a bubbling, golden dessert that's a genuinely solid choice for a vegan kitchen, no fuss required. Serve it warm, straight from the dish, and let the ten-minute rest work its thickening magic before digging in.
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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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