6 medium apples
1 freshly juiced lemon or lime (~ 2 Tbsp)
⅔ cup maple syrup
1 ½ tsp ground cinnamon
3 Tbsp arrowroot starch
1 tsp fresh grated ginger
1⁄16 tsp nutmeg
1 cup rolled oats (can be gluten free or not)
¾ cup almond meal (or unbleached all-purpose flour* or half and half)
¼ cup maple syrup
½ cup pecans
¼ tsp salt
¾ tsp ground cinnamon
⅓ cup melted coconut oil
Preheat the oven to 350 degrees F.
Peel apples, remove cores, and thinly slice lengthwise (about ¼ inch thickness).
Add remaining filling ingredients to a large mixing bowl and mix well. Toss in apples and stir to combine. Add to a 8x8 inch (or similar size) baking dish (adjust about adding ¼ times for 9x13 dish).
In another mixing bowl, add crumble crust ingredients, stir to combine. Pour over the apples in an even layer.
Bake for 55 minutes or until the apples are tender and the crumble crust is a deep golden brown.
Due to the water content of the apples, the filling will initially be quite watery so wait for the crumble to fully cool down and congeal. Let rest for at least 1-2 hours. Serve with vegan whipped cream or vanilla ice cream.