CRUMBLE TOPPING

• ½ cup non-dairy butter (melted)

• ¾ cup rolled oats

• 1 cup flour

• ¾ cup brown sugar, loose pack

• 1 teaspoon cinnamon

• ½ teaspoon baking powder

• ¼ teaspoon kosher salt (to taste)

Prepare

1. Preheat oven to 350º F with rack in middle position.

2. Butter a 10x6" oval or rectangle dish, 9x9" square baking pan (~2 quarts oven-safe pan) on the bottom and sides.

Cinnamon Apple Filling

3. Peel, core, and cut apples into ~½" cubes or slices and place in a large mixing bowl.

4. Toss the apples with the lemon juice. Sprinkle the flour (cornstarch), cinnamon, sugar, and a pinch of salt over the apples. Toss together until the apples are coated with sticky syrup.

5. Spread evenly in the prepared baking dish.

Crumble Topping

6. Melt the butter.

7. Measure topping ingredients into a bowl. Pour in the melted butter. Using a fork or your hands, mix the ingredients together until clumps form and all the flour is moist.
   TIP: don't break up all the clumps into small pieces, a variety of sizes creates the crumble texture.

8. Sprinkle the crumble topping evenly over the apples. 

Bake &Serve

9. Place in the oven until golden brown and bubbling. This will take ~35-45 minutes depending on the type of apple, how large the dice is, and your oven temperature.
   NOTE: When the filling is bubbling up along the sides, the top is crispy and turning golden, and the apples are fork tender (soft but not mushy), it's ready.

10. Let cool for 10 minutes while the apple filling sets, then serve warm with vegan ice cream or dairy-free whipped cream and/or vegan salted caramel sauce.

NOTE: Once cool, cover the apple crumble and store in the fridge for up to a week.