Step 1

Decore and peel the apples. Cut them in half, then slice the apples. Don't cut them too thin or they will break during the preparation phase.In a large nonstick pot, combine cornstarch with 1 1/2 cups of cold water, and stir until fully dissolved. Add the sliced apples, cinnamon, nutmeg, cardamom, vanilla extract, sugar and lemon juice. Mix well to cover the apple slices in spices.

Step 2

Set heat to low-medium. Cook the apples and the rest of the ingredients for about 15 minutes until the mixture thickens. Remember to stir frequently so the syrupy apples don't stick to the bottom of the pot.Carefully transfer the mixture into a lightly oiled springform pan. Tap the pan a few times to even out the apple mixture.

Step 3

Allow it to cool at room temperature for about one hour. Refrigerate for at least four hours or overnight.When ready, slowly release from the springform pan. I leave the vegan apple crumble on the base of the springform pan. This is to ensure the vegan apple pie doesn't collapse or break when moved to another plate. Although fully set, it is still a little fragile.

Step 4

Mix the oats and the nuts in a blender and whizz until you get soft crumbs. Transfer to a bowl and using your fingers, mix the two together. The result will be a soft and slightly moist crumb. Decorate the vegan apple pie with the crumbs and add a few crushed freeze-dried raspberries for some extra decoration.Cover and keep refrigerated. Consume within 5 days.