makes 6-8 servings
For the apple filling:
6 Granny Smith apples, cored, peeled, and cut into thin slices
3 tablespoons unsalted butter
1/4 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon fine sea salt
dash ground nutmeg
2 teaspoons fresh lemon juice
For the crumble topping:
1 cup rolled oats
2 tablespoons almond flour
1/4 cup chopped pecans
1/4 cup light brown sugar
1/8 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly grated lemon zest
4 tablespoons unsalted butter, cold
1. Preheat the oven to 350 degrees.
2. Peel, core, and thinly slice the apples. (I love my handy old-fashioned machine for this task.)
3. Melt the butter in a cast iron skillet over medium heat. Add the brown sugar, cinnamon, salt, and nutmeg and stir.
4. Add the apple slices and lemon juice to the sugar mixture and stir to coat. Stirring frequently, cook the apples until just beginning to soften, 10-15 minutes.
5. Remove the skillet from the heat and set aside.
6. Add the oats, almond flour, chopped pecans, sugar, salt, cinnamon, nutmeg, and lemon zest to the bowl of a food processor. Pulse to combine. Add in the butter and pulse until the topping just begins to form small clumps. Sprinkle the topping evenly over the apples.
7. Bake for 35-45 minutes, or until the topping is golden brown and the apples are cooked through.
8. Let cool for a few minutes before serving.