Q: Can I make this apple crisp recipe gluten-free?

A: Absolutely. Swap the flour for a GF blend or almond flour. Use certified GF oats.

Q: How do I store leftovers?

A: Stick ’em in the fridge, covered. Crunch goes down after day one, but flavor? Still in the five-star club.

A: Sure can. Assemble, cover, and chill. Bake fresh for best texture.

A: Yup. Coconut oil or vegan butter get the job done. I’ve done it, tastes great.

A: Only if you want to. Skins are fine, and I secretly love them.

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Preheat your oven to 350°F (175°C).
Core, peel (optional), and slice the apples, then toss them with lemon juice, brown sugar, and cinnamon.
Place the apple mixture in a baking dish.
In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Stir in the melted butter until crumbly.
Spread the crumb mixture over the apples evenly.
Bake uncovered for about 45 minutes, or until the topping is golden brown and the apples are bubbly.
Let cool slightly before serving.

Serve with vanilla ice cream, whipped cream, or a drizzle of caramel. Can be made gluten-free with suitable substitutes.