Sweet-tart apples get tossed with cinnamon, nutmeg, and a bright squeeze of lemon juice, then piled into a baking dish and covered with a thick layer of oat crumble. That topping comes together with rolled oats, brown sugar, and a touch of flour worked into coarse, clumpy crumbs, so it bakes up deeply golden and crackly on top while staying tender underneath. As it bakes, the apples soften and release their juices, bubbling up around the edges until the whole dish smells like a fall afternoon. Let it rest for those last ten minutes so the filling sets into a thick, spoonable texture rather than a runny one. Warm, cinnamon-scented, and packed with real fruit, this is the kind of dessert that feels indulgent without any fuss, and it slots right into a vegan spread with zero hassle.
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Learn more →8 servings
Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
In a large mixing bowl, toss the sliced apples with the granulated sugar, lemon juice, cinnamon, nutmeg, and 1 tbsp flour until evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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