Ingredient

• ¼ cup walnuts
• 2 tablespoons brown sugar
• 1 tablespoon earth balance butter (or regular butter) or hardened coconut oil
• ½ teaspoon cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• ½ teaspoon butter (vegan earth balance) or coconut oil
• 1 apple, thinly sliced
• ½ teaspoon fresh lemon juice
• ½ teaspoon maple syrup
• vegan coconut ice cream, for serving

Direction

1. Preheat oven to 350 degrees.
2. Make your crumble topping by crushing the crumble ingredients together. I placed everything into a plastic bag and used a wooden kitchen mallet to crush. Then I used my hands (from the outside of the bag) to distribute any excess clumps of butter. Don't over mix, stop when it's a coarse crumble. Set aside.
3. Heat oil in a small skillet, add apples, a squeeze of lemon and a drizzle of maple syrup. Stir to coat and continue cooking for a few minutes until the apples just begin to soften.
4. Top the apples with the crumble mixture (as much as you want) and place the skillet in the oven for 8-12 minutes, until the apples are tender and the crumble topping is lightly toasted.
5. Remove from the oven and serve with 2 spoons and a scoop of ice cream.