A sweet, soft and crumbly apple dessert that's perfect for Autumn. Made without eggs or dairy!
Preheat oven to 180°C / 350°F / 160°C fan / Gas mark 4. Have a 9-inch baking dish or pan ready that's at least 2-3 inches deep.
In a large bowl, mix together the flour, sugars, cinnamon and oats if using.
Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Set the bowl aside while you prepare the apple crumble filling.
Peel and core the apples, then chop them into slices that are around half an inch thick.
Place the apple slices in a large bowl, add in the caster sugar and lemon juice and mix well to combine.
Transfer the apple slices to your baking dish and use the back of a spoon to gently spread them out.
Pour over your crumble mixture and use a fork to spread it evenly, then press it into place so it becomes slightly firm.
Bake for around 60 minutes until the apples are soft and producing juices.
Serve warm with vegan cream, ice cream or custard!
*You can sub Bramley apples for 4 regular sized Granny Smith green apples.
*Store covered in the fridge for up to 5 days.