Cinnamon Apple Crumble (Gluten-Free and Vegan)

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This Cinnamon Apple Crumble is a quintessential fall dessert. It’s the perfect way to use up your bounty of apples from the apple orchard!

Scale

4 granny smith apples, peeled
1 tablespoon lemon juice
2 teaspoons almond flour
1 teaspoon coconut sugar
1½ teaspoons cinnamon
¼ teaspoon nutmeg
Pinch of salt
Vegan ice cream, coconut whipped cream, or dairy-free yogurt, for serving (optional)
For the topping:
1 cup old fashioned rolled oats (gluten-free if required)
1 cup roasted and salted pecans, roughly chopped
¼ cup coconut sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup almond flour
¼ cup coconut oil, melted
1 to 2 tablespoons of water

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Preheat your oven to 350F degrees.
Core and slice the apples into thin wedges. For very soft apples, slice them thinly with a mandolin or a sharp knife, about 1/8th inch thick. For apples that are soft, yet have a bite to them, slice them a little thicker, about ¼ inch thick. Set the apple slices in a 9x13-inch baking dish and toss with the lemon juice.
In a small bowl, combine the almond flour, coconut sugar, cinnamon, nutmeg, and salt. Sprinkle the spices over the apples and toss to coat all of the pieces.
To make the apple crumble topping, combine the old fashioned rolled oats, pecans, coconut sugar, cinnamon, salt, almond flour, and melted coconut oil in the bowl of a food processor. Pulse until the mixture clumps together slightly, adding a touch of water to help if needed. If you’re using raw or unsalted pecans, add a pinch more salt to balance the flavors.
Sprinkle the prepared apple crumble topping over the sliced apples and bake for 40 minutes, until the apples are soft when pierced with a knife and the topping has turned golden and crisp.
Serve the apple crumble warm with a scoop of vegan ice cream, coconut whipped cream, or dairy-free yogurt.