Step 1

Preheat oven to 350°F (177°C).

Step 2

Stir all of the filling ingredients together in a large bowl. Make sure the apples are evenly coated. Spoon into a 9-inch pie dish, cake pan, or square baking pan. Set aside.

Step 3

Whisk the brown sugar, oats, and almond meal together. Break up any large clumps of brown sugar. Whisk in the cinnamon and salt. Once combined, stir in the melted butter. Sprinkle topping over the apples and finish with a few slivered or sliced almonds (optional).

Step 4

Bake for 35–40 minutes or until the filing is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil about halfway through baking time. Allow to cool for 5–10 minutes before serving.

Step 5

Top with pomegranate arils, if using, and serve with vanilla ice cream. Cover leftovers tightly and store in the refrigerator for up to 4 days.