8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)
1 pound frozen raspberries, thawed (4 cups)
2 cups oat flour (see tip, above)
2 cups rolled oats
½ cup pure maple syrup
¼ cup almond butter
2 teaspoons baking powder
¼ teaspoon sea salt
Preheat the oven to 425°F.
In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13×9-inch rectangular baking dish; top with raspberries.
In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes.