Ingredients:

  • 6 large Honeycrisp or Granny Smith apples (approx. 1.2kg), peeled and sliced 1/4-inch thick
  • 1/4 cup granulated sugar (50g)
  • 2 tsp ground cinnamon, divided
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp cornstarch
  • 1 cup old fashioned rolled oats (90g)
  • 1 cup all-purpose flour (125g)
  • 1 cup light brown sugar (200g), packed
  • 1/2 cup unsalted butter (113g), cold and cubed
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a 9x9 inch baking dish, toss the sliced apples with granulated sugar, 1 teaspoon of cinnamon, lemon juice, and cornstarch. Spread into an even layer.
  2. In a large mixing bowl, whisk together the oats, flour, brown sugar, salt, and the remaining 1 teaspoon of cinnamon. Add the cold, cubed butter.
  3. Use a pastry cutter or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized clumps. Do not overwork.
  4. Scatter the oat topping evenly over the apple base without pressing down. Bake for 35 to 40 minutes until the fruit juices are bubbling and the topping is a deep mahogany gold.
  5. Remove from oven and let sit for 5 minutes to allow the juices to thicken into a sauce before serving.