Apple Crisp with Oatmeal Cinnamon Cookie Topping

Ingredients

2 lb. apples, peeled, cored and chopped into 1/2-1 inch chunks, (907 g) about 6 medium apples
2/3 c. granulated sugar (135 g)
2 Tbsp. all-purpose flour (18 g) or for a gluten free version, use oat or gluten free all purpose flour
1 tsp. cinnamon
1 Tbsp. lemon juice (15 ml)

Preheat your oven to 350°F (approx. 177°C). Grease an 8”x 8”, 9”x 9”, or 7”x11” baking dish.
Combine all the ingredients for the apple filling in a medium-sized mixing bowl and stir well to combine. Transfer to your prepared baking dish.
Using the same unwashed mixing bowl, combine all of the topping ingredients until all of the dry mix is incorporated. Add an extra teaspoon of water, if needed, but note: the dough should be crumbly.
Sprinkle the topping evenly over the surface of the apple filling.
Bake for 40–50 minutes, or until the crisp bubbles around the edges and the tips of the topping start to lightly brown. Let it cool at least 5–10 minutes. Best served the same day it is prepared. Top with non-dairy vanilla ice cream or whipped cream before serving, if desired.

Any firm apple variety will do. My favorites for this recipe are Fuji, Gala, Granny Smith, or a combination of apples.
Aim for 1-inch chunks when chopping your apples. I do this by first cutting my apples into thick slices, and then chop each slice into 3 or 4 pieces.
This apple crisp is best when served the same day it is baked. However, you can mix together the raw apple filling the day prior to baking and then store it in the refrigerator in a large resealable storage bag or airtight container until you're ready to assemble and bake.
If you do have leftovers that you want to save, transfer the cooled crisp to a container with a lid and keep in the refrigerator for up to 4 days. Reheat in a microwave before enjoying, if you like. Or, better yet, put back in a cast iron skillet or baking dish and bake at 350 degrees for about 10 minutes until warm.