¾cupsliced almonds, dividedcan also use pecans or almonds
Make the Filling:
Preheat the oven to 400F. Peel and chop 8 of the apples into ½-inch cubes. Grate 2 of the apples on a box grater. (Grating just 2 of the apples helps create a nice sauce!)
In a large bowl, combine the apples, sugar, salt, cinnamon and nutmeg. Stir together the lemon juice and cornstarch and pour over the apples. Mix everything together evenly.
Pour the apple mixture into a 9/x13 baking dish and cover tightly with foil. Bake for 25 minutes, until the apples have started to soften and release their juices.
Make the Topping:
While the apples bake, add ¾ cup of the oats along with the gluten-free flour, brown sugar, white sugar, vanilla, cinnamon and salt to the bowl of a large food processor. Pulse until combined, about 5 pulses.
Add the butter and half of the almonds and process until the butter mixture forms crumbly balls, about 30 seconds. Add the remaining oats and almonds and process with 2 quick pulses. Remove the blade and mix the flour mixture with the butter to form more chunks if needed.
Pour the topping evenly over the par-baked apples. Bake (uncovered) for 20-25 minutes until the top is golden and the edges are bubbly. Let cool for 15 minutes. Serve warm with vanilla ice cream. Enjoy!
If you prefer apple slices rather than cubes, decrease the par-baking time by 5 minutes. Just be sure the apples are sliced evenly.
You can use any nut you like! Pecans or walnuts are delicious too.