INGREDIENTS
For the apple filling:
1 1/2 pounds apples (4–5 apples), cut into 1/2-inch cubes
1 tablespoon coconut sugar or brown sugar
2 tablespoons lemon juice
1 tablespoon tapioca starch
1 teaspoon cinnamon
pinch salt
For the crust and topping:
1 cup cassava flour
1/3 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon finely ground sea salt
1 stick / 8 tablespoons butter, cut into pats
1 cup gluten-free rolled oats
3 tablespoons water
INSTRUCTIONS
Preheat the oven to 350°F. Line a lightly greased 8×8 inch baking dish with parchment paper and lightly grease the parchment.
Make the filling: In a medium bowl, combine the apples, tablespoon of coconut sugar, lemon juice, tablespoon of tapioca starch, teaspoon of cinnamon, and salt.
Make the crust and top: In the bowl of a food processor set with the chopper blade, pulse the cassava flour, coconut sugar, vanilla extract, baking soda, cinnamon, and salt. Pulse a few times to combine.
Add the butter and pulse 10-12 times to cut in the butter, so there are no longer any large chunks.
Add the oats and the water and pulse a few times more, until the mixture starts to clump together.
Press half of the oat mixture into the prepared pan, pressing it firmly and evenly. Spread the apple mixture over the crust and top with the remaining oat mixture, pressing it gently onto the apple mixture.
Bake for 45-50 minutes, or until the apples are bubbly throughout, and the top is light golden brown.
