1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 pounds Honeycrisp apples, peeled, cored and sliced into ½-inch thick slices
1½ pounds Granny Smith apples peeled, cored and sliced into ½-inch thick slices
3 tablespoons coconut sugar or brown sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Pinch grated fresh nutmeg
Pinch ground cardamom
⅛ teaspoon salt
¾ cup white whole-wheat flour (3 ounces)
¾ cup old-fashioned rolled oats (2½ ounces)
⅓ cup packed coconut sugar
2 tablespoons turbinado sugar (sugar in the raw) or regular sugar
1 teaspoon ground cinnamon
¼ teaspoon grated fresh nutmeg
¼ teaspoon ground cardamom
¼ teaspoon salt
6 tablespoons unsalted butter, chilled and cubed
½ cup raw pepitas
2 teaspoons pure vanilla extract
Vanilla bean or cinnamon ice cream (optional)
Heat oven to 350° with racks set in lowest and middle positions.
For the apple filling, combine cornstarch and lemon juice in an 8-inch baking dish.
Add apples, coconut sugar, maple syrup, cinnamon, nutmeg, cardamom, and salt to baking dish and toss until thoroughly combined.
Cover baking dish tightly with foil; set aside.
Line a baking sheet with parchment paper.
For the oat topping, combine flour, oats, coconut sugar, turbinado sugar, cinnamon, nutmeg, cardamom, and salt in a food processor. Pulse until oats are partially chopped and ingredients are combined, about 10 pulses.
Scatter butter pieces, ¼ cup of pepitas, and vanilla over top of flour mixture. Process until mixture clumps together into large crumbly balls, about 30 seconds, scraping down sides of bowl halfway through processing. Sprinkle remaining ¼ cup pepitas over topping mixture and pulse until just combined, 10–15 pulses.
Pack topping mixture together into a ball then break into ½-inch chunks (small crumbly bits are OK) on prepared baking sheet in a single layer.
Bake topping on middle rack until chunks are brown and crisp, 25–30 minutes, rotating pan halfway through baking.
While topping is baking on middle rack, bake apple filling, covered with foil, on the lower rack for 40 minutes.
Remove foil from baking pan, stir apples, increase heat to 375°, and continue baking until juices are bubbly and thick and apples are tender but not mushy, about 40 minutes more.
Spoon apple filling into bowls, sprinkle oat topping over filling and top with ice cream.
Make ahead tips:
- Oat topping can be make up to 5 days ahead. Bake topping as directed until crispy, cool completely on pan, then transfer to a resealable zipper-lock bag or container with tight fitting lid. Store at room temperature until ready to serve.
- Filling can be made up to 3 days ahead. Bake as directed then transfer to a glass container with a tight fitting lid and refrigerate. When ready to serve, transfer apple filing to a baking dish and reheat in a 350° oven until heated through.
Equipment you’ll need:
- Food processor
- Baking sheet
- Baking dish
- Ice cream scoop 🙂
Ingredients you’ll need:
- Coconut or brown sugar
- White whole-wheat four
- Pure maple syrup
- Ice cream 🙂