For The Filling:
- 2 1/4 lbs Apples (Granny Smith and Honey Crisp are best) (about 5 large or 7 small), peeled, cored and sliced into thin wedges
- 1/3 cup Maple syrup
- 2 tbsp Brown sugar
- 1/4 cup Water or apple cider or bourbon I use 2 tbsp bourbon + 2 tbsp apple cider
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground ginger
For the Crust:
- 1 cup Rolled Oats ensure gluten-free
- 1/2 cup Almond flour, packed (can sub with gluten-free all purpose flour for nut-free option)
- 1/2 cup Chopped pecans
- 4 tbsp Brown sugar
- 1 tsp Cinnamon
- 1/2 cup Vegan butter, melted (or regular butter)
- 1/4 tsp Sea salt
Preheat the oven to 350°F.
In a 9x9 baking dish, combine the ingredients for the filling.
In a medium-sized bowl, combine all the ingredients listed above for the crust. Mix well until all of the oats are evenly coated and the mixture is moistened thoroughly.
Spread the crust mixture evenly over the filling, making sure it is distributed evenly. Bake for 35 minutes or until the filling is bubbling and the crust is golden.
Remove from the oven and let rest for 5 minutes. Serve with your favorite vanilla ice cream or whipped cream!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Serving: 1g | Calories: 215kcal | Carbohydrates: 26.2g | Protein: 1.3g | Fat: 12.2g | Saturated Fat: 4.7g | Cholesterol: 13mg | Sodium: 55mg | Potassium: 104mg | Fiber: 2.3g | Sugar: 18.9g | Calcium: 17mg | Iron: 1mg