• Preheat the oven to 375 degrees.

Prepare the gluten free crumble topping

• Combine the gluten free flour, brown sugar, pecans, cinnamon and salt in a small mixing bowl. Stir well to mix.
  1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, ¾ Cup (158 g) Light Brown Sugar, ½ Cup (56 g) Pecans, 1 teaspoon Cinnamon, ¼ teaspoon Salt
• Pour the melted butter into the dry ingredients and stir together to combine. The dry ingredients should be incorporated but the mixture should still be lumpy.
  ½ Cup (113 g) Vegan Butter
• Place the bowl in the refrigerator while you prepare the apple filling.

Prepare the apple filling

• Peel and slice the apples into pieces about 1 inch in size and only about ¼" thick.
  2 ½ pounds (1134 g) Apples
• Combine the apples, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt in a large mixing bowl (or directly in the baking dish). Stir it together until the apples are well coated with the dry ingredients.
  ½ Cup (106 g) Light Brown Sugar, 2 Tablespoons (16 g) Cornstarch, 1 Tablespoon (15 ml) Lemon Juice, 1 teaspoon Vanilla, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Salt
• Spread the apples into your 2-quart baking dish. It's okay if the dish is filled to the top or even mounded up a little. The apples filling will settle after baking.
• Sprinkle the crumble topping over the apples.
• Bake in the preheated oven for about 40 minutes. The filling should be bubbling and the topping should be golden brown.
• Remove from the oven and cool at least 30 minutes before serving.