*If you prefer a higher crumble-to-fruit ratio, use the lower amount of fruit and vice-versa. I specify Honeycrisp apples, which are naturally sweet-tart and maintain their texture when baked. That said, you may absolutely use other apples like Granny Smith, Fuji, Jazz or Pink Lady–and a mix is always nice.
**To play up with warm spices, you may add ¼ – ½ teaspoon freshly ground nutmeg to the apple mixture. You could also replace this and the cinnamon with ¾ – 1 teaspoon apple pie spice.
***The flavor and texture of almond flour work well in the crisp topping. However, if you don’t have it on hand and are not concerned about gluten, you may substitute all-purpose flour.
More options: Feel free to vary the nuts, add a handful of tart cranberries or sweet blueberries–or make an all-berry or peach crisp according to season. Out of season, frozen berries or peaches may be used.
Prep ahead options: You may prepare the apples 6-8 hours in advance, tossing with the maple syrup, etc. Cover and refrigerate in the mixing bowl. When ready to bake, toss and transfer to the baking dish. The dry ingredients for the crisp topping can be mixed several days in advance. I like to add the butter and maple syrup to the oat mixture no more than two hours before baking. At this point, the assembled crisp may sit at room temperature until being baked.