Tart Granny Smith apples get tossed with cinnamon, maple crystals, arrowroot, and apple juice, then baked under a rubbly topping of rolled oats, brown rice flour, and melted coconut oil.
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Pre-heat oven to 350°F. While cutting apples, soak slices in acidulated water (juice of 1/2 lemon and 4 cups water).
In large bowl, whisk together salt, arrowroot, cinnamon, maple crystals, and apple juice. Drain apples, and combine with cinnamon-maple mixture. Transfer to 9-inch square pan.
In medium bowl combine oats, flour, and cinnamon. Whisk to combine.
In separate bowl whisk oil, syrup, and salt.
Pour wet into over dry and toss until mixture is completely coated.
Spread topping over apples. 45 to 55 minutes until topping is golden and apples and filling is bubbly. Serve garnished with drizzle of pomegranate reduction.
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