01
The Streusel
MAKINGS
¾ cup (75g) old-fashioned rolled oats
¼ cup (30g) whole wheat flour or gluten-free* flour
1 tsp ground cinnamon
2 tbsp (30mL) pure maple syrup ((room temperature))
1 ½ tbsp (21g) unsalted butter, melted
METHOD
1To prepare the streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
02
The Filling
MAKINGS
6 cups (767g) diced red apple ((see Notes!))
2 tbsp (16g) cornstarch
1 ½ tsp ground cinnamon
⅛ tsp ground nutmeg
METHOD
1Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
2To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.
3Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump a lot, so break it up into really small pieces, about the size of miniature chocolate chips, to ensure it covers the apples.) 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.
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