Healthy vegan apple crumble recipe

I created this recipe this past Fourth of July, when I wanted an apple crumble that didn't include any sugar and/or an entire stick of butter. This is what I came up with and while its not exactly traditional, it is freaking delicious. Applesauce stands in for a stick of butter here, with coconut oil instead of marge or butter to give it just a bit of buttery texture while keeping it healthy. This makes 4 small portions, so if you're really hungry you might want to double the recipe, but I also recommend you top it with ice cream. You could also just eat it all yourself.

Apple Crumble (or Apple Crisp)

Vegan, can be sugar free and gluten free

• 2 small apples or one huge apple (about 200 grams) - peeled, cored, and chopped small
• 3/4 cup of oats (I prefer quick oats, but the rolled kind will work too. Use gluten free oats if you want it to be gluten free)
• 1 tbsp coconut oil, melted
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice or cardamom
• 1/4 cup unsweetened applesauce
• 1 TBSP flour of your choice (I use sprouted spelt, but all purpose or a gluten free blend will work too)
• 1/4 cup Stevia Baking Blend (or other sweetener of your choice)
• 1/4 cup unsweetened almond milk
• additional apple slices for garnish (optional)
• ice cream for topping, preferably vanilla, or Wink Cinnamon Bun (THIS IS NOT OPTIONAL, it is so perfect with ice cream on top)

Preheat oven to 350f/176c. Peel the apples, core them, and chop them as small as possible. In a bowl, mix all of the ingredients except the last two (duh). Pour the contents of the bowl into a small casserole dish (I used a 6x6 inch one but 4x4 would work and I have made it in a larger one). Top with the apple slices if using and dust with additional cinnamon or cinnamon sugar if you want. Bake for about a half hour, or until the top is lightly browned. Serve warm and with ice cream. I used So Delicious No Sugar Added Vanilla in the above photo, but Wink's Cinnamon Bun would be great on top too and is fat free! This recipe is definitely a keeper for me, I make it all the time now and I hope you love it too!