Ingredients:

  • 6 cups peeled and sliced Granny Smith or Honeycrisp apples
  • 2 tbsp lemon juice
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • 6 tbsp cold unsalted butter, cubed

Instructions:

  1. Toss the sliced apples with lemon juice, cinnamon, maple syrup, and cornstarch in a large bowl until every slice is evenly coated. Note: Do this gently so you don't break the apple slices.
  2. Transfer the apple mixture into a 9 inch ceramic pie dish, pressing them down slightly to eliminate large air gaps. Note: This ensures the pie stays structured when you slice it.
  3. In a separate bowl, combine the almond flour, rolled oats, coconut sugar, and sea salt.
  4. Use a fork or pastry cutter to cut the cold cubed butter into the mixture until it resembles coarse sand with pea sized clumps. Note: If the butter starts to melt, pop the bowl in the fridge for 5 minutes.
  5. Sprinkle the crumb topping evenly across the top of the apples. Note: Don't press the topping down; keep it airy.
  6. Place in the preheated oven at 350°F (175°C) and bake for 40–45 minutes.
  7. Check the dish until the edges are bubbling and the topping is a deep mahogany color.
  8. Remove from the oven and let it sit for 10 minutes before serving. Note: This allows the juices to set so it doesn't run across the plate.