Make the topping first. Combine all the topping ingredients in a large bowl and mix well with a large spoon until everything is well blended.

Place topping in the fridge for up to 30 minutes while you prepare the filling. Doing this makes the topping easier to crumble and allows you to form larger chunks.

Start preheating the oven to 375°F.

Peel and slice enough apples to fill a 9 x 13 inch (23x33 cm) baking pan a little over 3/4 full.

Transfer apples to a large bowl and add the remaining filling ingredients. Use a spoon to initially mix everything, then toss using your hands so all the apples are evenly coated.

Transfer apples and any juices in the bowl back to the 9x13” pan. Retrieve topping from fridge, and scatter it over the top, ensuring equal coverage over all the apples.

Bake at 375°F for 45 minutes. Allow to cool slightly, then serve warm with whipped cream or ice cream.

Notes: 🍎. Use a mixture of apples for optimal flavor. I used Pink Lady, Honeycrisp, Granny Smith, and Cosmic crisp. Other good options are Yellow Delicious, Macintosh, and Braeburn. 🍎. You’ll need 8 to12 apples (it depends on how big the apples are). 🍎. This recipe can easily be made gluten free (GF) by using gluten-free flour. I used a 1:1 baking flour from Bob’s Red Mill to make a GF version. 🍎. If you are not fond of sweet toppings, decrease the amount of brown sugar by about a quarter.