Start by washing and chopping 4-5 medium apples into bite-sized pieces, discarding the cores. In a medium skillet, heat 1 tablespoon of coconut oil over medium-high heat. Once melted, add the chopped apples, a pinch of salt, and a sprinkle of cinnamon. Sauté for 2-3 minutes until the apples are slightly softened but still firm.

While the apples are sautéing, preheat your oven to 180°C (350°F). Gather your baking dish, either greased or lined with parchment paper.

In a food processor, combine 1 cup of gluten-free oats, 1 cup of pecans (or walnuts for a different twist), 2 tablespoons of melted coconut oil, and 2 tablespoons of honey. Pulse until the mixture becomes crumbly but holds together when squeezed.

Carefully pour the sautéed apples into your prepared baking dish, spreading them evenly. Form clusters from the crumble mixture and evenly distribute these clusters over the apples, leaving some gaps for steam.

Place the crumbles in the oven and bake for 15-20 minutes until the topping is golden brown and crispy, and the apples are bubbling.

Remove from the oven and allow to cool for about 5-10 minutes before serving, optionally with cashew milk or yogurt.