Ingredients

The following ingredients have 8 Servings
  • 2 lbs apples, about 5 medium apples or 4.5 cups, sliced – Granny Smith and Honeycrisp
  • 1 tablespoon lemon juice
  • 3 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons tapioca flour
  • 2 teaspoons ground cinnamon
  • 1 cup old-fashioned rolled oats (gluten free as needed)
  • 2/3 cup flour (I used 1:1 gluten-free baking flour; see notes)
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 tsp ground ginger & all spice (optional)
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted 

Instruction

  • to 375ºF and grease a 9×9 baking dish (or similar size such as a 2 quart baking dish); set aside.
  • Add lemon juice to large bowl. Peel and core the apples, then slice the apples into about 1/4″ slices (or about 1/2″ dices) and place in bowl with lemon juice, tossing as you continue to add apples. Then toss apples with sugar, vanilla extract, cinnamon and tapioca flour until combined. Transfer apples into greased baking dish, set aside.
  • In a medium bowl combine oats, flour, sugar, spices and salt. Slowly pour in melted butter while stirring together until fully combined – use hands as necessary to make sure the dry ingredients are fully incorporated. Add the oat topping onto the apple slices in the baking dish (no need to press down).
  • for 35-40 minutes, until oat topping is slightly golden and mixture along edges is bubbling. Allow pan to rest and cool for 15 minutes before serving with your favorite ice cream or topping.