Preheat your oven to 350°F (175°C).

In a cast iron skillet or stove top-safe casserole dish, combine the coconut cream and maple syrup, and a pinch of sea salt. Set to medium heat and bring to a simmering boil.

Add the apple slices and mix. Cook until the apples have softened, stirring occasionally.

In a large bowl, combine gluten-free flour, Sunbutter Organic Sunflower Seed Butter, coconut sugar, vanilla extract, cacao powder, and dark chocolate chips. Mix until the ingredients form a crumbly texture. Make sure not to over-mix or add any extra water. You want the crumble topping just sticky enough that you can form crumbly balls of it with your hands if you push really hard.

Sprinkle the crumble mixture evenly over the prepared apple mixture in the baking dish or cast iron skillet. Ensure complete coverage for that delightful crumbly topping.

Place the baking dish in the preheated oven and bake for approximately 30-35 minutes or until the topping is dark golden brown, and the apple filling is bubbly and cooked through.

Allow the vegan apple crisp to cool for a few minutes before serving. This helps the filling set.

Spoon the warm vegan apple crisp into individual serving bowls. Top each serving with a scoop of your favorite vegan vanilla ice cream for an extra indulgent touch