Ingredients  

For the Crumble Topping

1 cup old-fashioned rolled oats

½ cup whole wheat flour or almond flour

½ cup chopped pecans

¼ cup light brown sugar, packed

1 scoop Ascent Vanilla Bean Plant Protein Powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon kosher salt 

½ cup (1 stick) vegan unsalted butter, melted

For the Apple Filling

2 lbs (about 4 large) apples, cored and cut into ¼-inch thick slices

¼ cup light brown sugar, packed

¼ cup (½ stick) unsalted vegan butter, cut into small cubes

¼ cup lemon juice

1 Tablespoon cornstarch

1 Tablespoon lemon zest

2 teaspoons ground cinnamon

 Directions

1. Preheat oven to 350°F. Coat a 2 quart casserole dish or a 9x9-inch baking pan with cooking spray and set aside.
2. To a medium mixing bowl add all ingredients except for the butter for the crumble topping. Stir to combine.
3. Add the melted butter to the mixture. Stir until mixture comes together. Set aside.
4. To another medium mixing bowl, add all ingredients for the apple filling. Stir to combine and then transfer filling to the prepared baking dish, spreading it in an even layer.
5. Crumble the topping over the apples.
6. Bake until the apple filling is bubbling and the oat mixture is golden and crunchy, 35-40 minutes.
7. Let cool for 5 minutes before serving.