Preheat your oven to 350 degrees. Lightly grease a 2-quart baking dish with some vegan butter and set it aside.

In a large bowl, toss the apples together with the lemon juice, 4 tablespoons of the maple syrup, vanilla, ground cinnamon, and arrowroot or cornstarch. Pour this mixture into your greased baking dish and spread it into an even layer.

You can use the exact same bowl to make your crumble topping if you like. Add 1 cup of the rolled oats to a blender, such as this one by Ninja, or a food processor and pulse several times to break them up into a coarse flour. Add this to your bowl along with the remaining cup of oats and a pinch of salt. Add your diced butter to the oat mixture and use your fingers or a fork to begin rubbing it in. Once the butter has broken down and the mixture looks crumbly, add the remaining 4 tablespoons of maple syrup. Mix it in well. 

Sprinkle the crumble topping over your apples in an even layer. Bake your crumble in the preheated 350 degree oven for 40-45 minutes or until the topping is golden brown and you can see the juices from the apples bubbling up around the edges of your baking dish. Allow the crumble to cool for at least 10 minutes before serving.

You can enjoy your crumble warm, at room temperature, or cold. When it’s warm, I love serving it with a scoop of vegan vanilla ice cream! Cover leftovers and keep them in the fridge. Make sure to enjoy them within 5 days.