3 Bramley apples (about 900g), peeled, cored and cut into 2-3cm chunks
½ lemon, juiced
2 tsp ground cinnamon
60g maple syrup
For the crumble topping
175g gluten-free plain flour
100g free-from pure oats
90g dairy-free spread or coconut oil
50g pecans, roughly chopped
50g hazelnuts, roughly chopped
50g dried cranberries
100g maple syrup
dairy-free cream or ice cream, to serve (optional)
Preheat the oven to 190°C, fan 170°C, gas 5.
Place the apples in a 25 x 16cm ovenproof dish with a minimum depth of 5cm.
Toss in the lemon juice to cover everything. Drizzle with 60g maple syrup after scattering the sultanas and cinnamon.
Mix thoroughly, then transfer to a baking sheet and bake for 10 minutes.
In a large mixing basin, combine the flour and oats. With your fingertips, rub in the spread, then whisk in the nuts, cranberries, and 100g maple syrup until just incorporated. Overmixing will cause the mixture to become sticky.
Sprinkle the topping on top of the baked apple mixture, but don't cram it in. Bake for another 35 minutes, or until the top is softly golden-brown and the edges are bubbling.
Allow it cool slightly before serving with a dollop of dairy-free cream or ice cream, if desired.