Ingredients:

  • 1 can (21 oz / 595 g) apple pie filling
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/2 tsp (1 g) ground cinnamon
  • 1 tsp (3 g) cornstarch
  • 1 cup (125 g) white whole-wheat flour
  • 1/2 cup (60 g) rolled oats
  • 1 tsp (5 g) baking powder
  • 1/4 tsp (1.5 g) salt
  • 6 tbsp (85 g) unsalted butter, chilled and cubed
  • 1/4 cup (60 ml) maple syrup
  • 2 tbsp (30 ml) cold milk

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Empty the canned apple pie filling into a medium bowl and stir in the lemon juice, cinnamon, and cornstarch.
  3. Spread the apple mixture evenly into the bottom of a 9x9 inch baking dish.
  4. In a large bowl, whisk together the white whole-wheat flour, rolled oats, baking powder, and salt.
  5. Add the chilled butter cubes to the flour mixture. Use a pastry cutter or fingertips to rub the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Pour in the maple syrup and milk, stirring gently with a fork just until the dough clings together.
  7. Drop spoonfuls of the dough over the apple filling in rustic peaks.
  8. Bake for 35–40 minutes until the topping is a deep mahogany-colored gold and the filling is bubbling vigorously.