# Components:
→ Fruit Base
01 - 8 Granny Smith apples, peeled, cored, and sliced
02 - 1/3 cup maple syrup
03 - 2 tablespoons arrowroot flour or cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon ground cinnamon
→ Crisp Topping
07 - 1 cup almond flour
08 - 1/2 cup coconut sugar or granulated sugar
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon kosher salt
11 - 1/2 cup unsalted butter, cold and cubed
12 - 1 cup old-fashioned rolled oats
# Directions:
01 - Set oven temperature to 350°F (180°C).
02 - In a large bowl, combine sliced apples, maple syrup, arrowroot flour (or cornstarch), lemon juice, vanilla extract, and ground cinnamon. Toss until evenly coated.
03 - Transfer the apple mixture to a 9 x 13-inch (23 x 33 cm) baking dish and spread evenly.
04 - In a separate medium bowl, whisk together almond flour, coconut sugar, ground cinnamon, and kosher salt.
05 - Use a pastry cutter or fork to cut cold butter into the dry mixture until coarse crumbs form.
06 - Stir rolled oats into the butter mixture until fully combined.
07 - Evenly distribute the oat-almond topping over the apples in the baking dish.
08 - Bake for 45 to 50 minutes until topping is golden brown and apples are tender with bubbling juices.
09 - Allow the dish to cool slightly before serving warm. Optional accompaniments include vanilla ice cream or whipped cream.
