Step 1

Preheat the oven to 350°F. Prick the bottom of your pie crust several times with a fork (to prevent air bubbles). Parbake the crust for about 10 minutes, or until very light golden brown. Set aside to cool.

Step 2

Melt the two tablespoons of vegan butter in a pot or large skillet over medium heat. Add the sliced apples to the skillet and stir to coat with butter. Add the maple syrup, coconut sugar, cinnamon, and ginger. Lower heat and cook for about 5 minutes, or until apples soften.

Step 3

While the apples cook, combine the cornstarch and water in a small bowl (or liquid measuring cup) and whisk until smooth. Pour mixture into the skillet with the softened apples. Continue to cook over low heat for 3-5 minutes, while stirring, until the sauce begins to thicken.

Step 4

Lastly, stir in the vanilla extract and lemon juice. Remove from the heat and set aside to cool while you prepare the topping.

Step 5

In the bowl of a food processor, combine the rolled oats, oat flour, almond meal, coconut sugar, salt and pecans. Pulse until the nuts and oats are roughly chopped. Add the melted coconut oil and maple syrup then pulse a few times, until the ingredients begins to stick together, similar to a chunky dough. Set aside.

Step 6

Transfer the apples and sauce into the pie crust and arrange them so that they’re filling the crust with a somewhat even surface.

Step 7

Using your fingers, crumble the topping over top of the apples until the surface of the pie is completely covered. Cover with a layer of foil and bake in the oven for 30 minutes.

Step 8

Uncover and bake for an additional 15 minutes, or until the crumble topping is light golden brown.  Allow to cool for at least 10 minutes before serving. Serve with ice cream and enjoy!