Juicy apples—Granny Smith or Honeycrisp both work beautifully—get tossed with cinnamon, a touch of sugar, and a splash of lemon juice for brightness before going into the baking dish. The topping is where this crisp really shines: gluten free oats and almond flour combine with brown sugar and cinnamon into a buttery, clumpy crumble that bakes up deep golden and irresistibly crunchy. As it bakes, the fruit bubbles up around the edges while the topping crisps into craggy, caramelized clusters. Let it rest those extra ten minutes so the filling sets into a thick, spoonable texture rather than a runny one. Warm, cozy, and packed with fall flavor, this one is an easy fit for a vegetarian dessert table and pairs perfectly with a scoop of vanilla ice cream on top.
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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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