2. Peel, core, and slice the apples into one bowl and sprinkle
the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger,
and salt and toss together to evenly coat the apple slices. Pour into a 9 by
13-inch baking pan, dot the top with pieces of the butter and set aside.
3. To make the topping, combine the flours, tapioca starch,
brown sugar, cinnamon, salt, five-spice, and ginger in a mixing bowl. In a
stand mixer with a paddle attachment, mix in the butter until it is uniformly
incorporated into the flour mixture. Stir in the oats and pecans.
4. Crumble the oat topping evenly over the apples. Bake until
the topping is golden brown and set and the apples are warm and bubbly, 55 to
5. You can prepare everything ahead of time. Refrigerate the
apple filling and keep the topping frozen until ready to assemble and bake.
Don’t refrigerate the unbaked topping overnight, as the millet flour will
interact with the butter and taste and smell cheesy when it’s baked.