¾ cup rolled oats (not instant; confirm gluten-free if needed)

⅓ cup all-purpose flour (or gluten-free flour)

½ cup butter, softened

¾ cup brown sugar, packed

½ teaspoon baking powder

1 teaspoon cinnamon

¾ teaspoon kosher salt

¼ cup pecans, roasted and chopped (optional)

Fleur de Sel (optional, for finishing)

5–6 cups apples, coarsely chopped (about 5–6 small apples; peeled, partially peeled, or unpeeled)

3 tablespoons cane sugar

2 tablespoons all-purpose flour (or gluten-free flour)

2 teaspoons cinnamon

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Preheat oven to 350°F. Grease an 8×8-inch baking dish.
In a medium bowl, combine oats, flour, butter, brown sugar, baking powder, cinnamon, salt, and pecans (if using). Mix until crumbly.
In a separate bowl, toss the chopped apples with cane sugar, flour, and cinnamon until evenly coated.
Transfer the apple mixture to the prepared baking dish.
Sprinkle the oat topping evenly over the apples.
Bake for 40–45 minutes, or until the apples are tender and the topping is golden brown and crisp.
Let cool slightly before serving. Garnish with a sprinkle of Fleur de Sel if desired.

Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor.

Peel apples fully, partially, or not at all depending on texture preference.

Substitute pecans with walnuts or almonds for variety.

Add cranberries, raisins, or other fruits for a twist.

Reheat in the oven to maintain topping crispness.