Peel, core and slice the apples. Place them in a large bowl with the coconut sugar, cinnamon, vanilla extract (if using) and a squeeze of lemon juice. Mix well, then transfer to a lightly greased baking dish.

In a separate bowl, combine the rolled oats, ground almonds (or plain flour), coconut sugar, cinnamon and a pinch of sea salt.

Stir in the melted butter (or rub in cold butter with your fingertips) until the mixture forms a chunky, crumbly texture.

Sprinkle the crumble mixture evenly over the apple filling, making sure it is well covered without pressing it down.

Bake in a preheated oven at 180°C (fan) for 40–45 minutes, until the topping is golden brown and the apples are soft and bubbling around the edges.

Leave to cool for 5–10 minutes before serving. Delicious with thick Greek yoghurt, coconut yoghurt, custard or a scoop of vanilla ice cream. 🍎

This was the version we were working towards as a lower-refined-sugar crumble with a lovely caramel flavour from the coconut sugar.

If you’re thinking of the really crunchy one, I also gave you a version with chopped pecans and flaked almonds mixed into the topping.