Filling:

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4 medium apples (peeled, cored, sliced — about 4 cups)

1 tsp cinnamon

¼ tsp nutmeg (optional)

1 tsp lemon juice

1 tsp cornstarch or arrowroot powder (to thicken juices)

Optional: 1–2 tbsp unsweetened applesauce or a few chopped dates/raisins for extra natural sweetness

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Crumble Topping:

½ cup steel-cut oats (or rolled oats)

¾ cup almond flour

½ tsp cinnamon

Pinch of salt

¼ cup (4 tbsp) cold butter (or coconut oil for dairy-free)

Optional: 1 tbsp unsweetened applesauce or finely chopped dates (for a touch of sweetness and texture)

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Instructions

1. Preheat oven to 350°F (175°C).

2. Partially cook the steel-cut oats (not needed for rolled oats): Combine ½ cup oats with 1 cup water in a small saucepan. Bring to a boil, then simmer gently for 5–6 minutes, until the oats begin to soften but are still chewy. Drain any remaining water and let the oats cool slightly.

3. Peel and core apples.

4. Prepare the apple filling:

5. Toss apple slices with cinnamon, nutmeg, lemon juice, and cornstarch (plus applesauce or raisins if using).

6. Stir in applesauce or chopped dates if you’d like a bit more sweetness.

7. Spread evenly in the prepared baking dish.

8. Make the topping:

9. In a bowl, combine almond flour, cinnamon, and salt.

10. Add the cooled oats and cold butter. Use your fingers or a fork to blend until crumbly — it should clump a little when you squeeze it.

11. Assemble and bake:

12. Sprinkle the topping evenly over the apples.

13. Bake for 35–45 minutes, until the top is golden brown and crisp, and the apple filling is bubbling.

14. Cool slightly before serving. It’s great warm, and even better with a spoonful of plain Greek yogurt or coconut cream.