If you want to adorn your crumble while still keeping dairy-free, consider raspberry sorbet or vanilla Coconut Bliss as a topper. We use Gala apples here because of their natural sweetness and ability to keep their shape when cooked.
- 5 medium sweet-tart apples, such as Gala (about 2 pounds)
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 2½ teaspoons granulated tapioca
- 1 teaspoon ground cinnamon, divided
- Sea salt
- 1 cup rolled oats
- 3 tablespoons coconut oil, melted
- 2 packed tablespoons brown sugar
- 1 half-pint fresh raspberries or 1 cup frozen
- Peel and quarter the apples; cut out the cores and cut each wedge in half lengthwise. Toss in a bowl with the granulated sugar, lemon juice, tapioca, ¾ teaspoon cinnamon and a pinch of salt. Transfer the apple mixture to a 1½-quart baking dish (10 by 6-inch oval), and let stand for 20 minutes to soften the tapioca.
- Meanwhile, in a small bowl, mix the oats, oil, brown sugar, remaining ¼ teaspoon cinnamon and a pinch of salt. Set aside: this is a necessary step to moisten the oats.
- Preheat the oven to 400 °F. Mix up the apples one more time in their dish, and then cover with foil. Bake the apples for 30 minutes. Remove the casserole from the oven, give the apples a gentle stir and sprinkle the raspberries on top. Top with the oats, reduce the heat to 350 and bake until fruit is bubbly and topping is golden brown, about 30 minutes more. Let cool 20 minutes before serving.