Notes: I love Fuji apples the most because they're naturally sweet and don't turn mealy or mushy. Gala and Braeburn apples also work.
Instant oats (also called quick cooking or one-minute oats, and
gluten-free if necessary) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats; they don't soften properly.
Honey or
agave may be substituted for the pure maple syrup.
White whole wheat flour,
whole wheat pastry flour, all-purpose flour, or
oat flour may be substituted for the whole wheat flour.
GLUTEN-FREE VERSION: Use certified
gluten-free oats and the millet flour option,
gluten-free oat flour, or any gluten-free flour besides coconut flour. Do NOT substitute coconut flour; it makes the crumble topping much too dry.
VEGAN VERSION: For a vegan version, substitute stick-style vegan butter (
this is my favorite!) for the unsalted butter. Coconut oil will also work, but it creates a slightly different taste and texture
REGULAR OVEN METHOD: Preheat the oven to 350°F, and coat a 9"-square baking pan with nonstick cooking spray. Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
{gluten-free, vegan, dairy-free, egg-free, clean eating, low fat}