Divide the apples, peel them and cut them into cubes. Put them in a large bowl and sprinkle with lemon juice to prevent browning. Add a teaspoon of cinnamon, two tablespoons of sugar and lemon zest and mix well. Blanch the apples in a non-stick pan for ten minutes to boil the liquid down. Then transfer them to an ovenproof baking dish and set aside.

Mix about half of the oat flakes with a blender. Then mix the hazelnuts but leave them rather coarse and irregular. Put everything into another large bowl and add whole oat flakes, flour, sugar and a pinch of salt.

Then add the coconut oil in solid but soft form, similar to an ointment. Mix the coconut oil with the dry ingredients using your fingers, similar to how you would do for a short pastry. When all the oil is incorporated, you can add two tablespoons of rice milk, if the crumble is too dry. Your dough doesn’t have to be compact. Quite the contrary: it should have large crumbs. Arrange the crumble on the apples in the baking dish.

Bake the apple crumble for about 35 - 40 minutes, until the apples are soft and the crumble is golden yellow.