Tender apple slices get tossed with maple syrup, fresh lemon juice, lemon zest, and a warm hit of cinnamon and ginger before they're layered into a baking dish and topped with a hearty oat and almond flour crumble. The topping — built from rolled oats, chopped almonds, and melted coconut oil — bakes up into a deep golden, craggy crust while the apples underneath turn soft and bubbling. A touch of vanilla rounds out the filling, giving it that cozy, bakery-style flavor without any fuss. Let it rest for those last ten minutes and the juices thicken into a syrupy, spoonable filling that's perfect over a scoop of ice cream or eaten straight from the dish. This crisp is an easy, crowd-pleasing dessert to add to a gluten free baking rotation, since every component here is naturally built to fit. No hard-to-find ingredients, no complicated technique — just warm fruit and a crunchy topping done right.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, toss the sliced apples with 3 tbsp maple syrup, lemon juice, 1 tsp lemon zest, 1 tsp cinnamon, ground ginger, and vanilla extract 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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