Preheat the oven: Set to 350°F (175°C). Lightly grease a 9-inch baking dish.

Prep the apples: Peel, core, and thinly slice the apples. Aim for even slices so they cook at the same rate.

Mix the filling: In a large bowl, combine apples with lemon juice, cinnamon, nutmeg, vanilla, chopped dates (or applesauce), cornstarch, and a pinch of salt. Toss until the apples are well coated and the dates are evenly distributed.

Make the crumble: In another bowl, stir together oats, almond flour, nuts, coconut (if using), cinnamon, and salt. Cut in the coconut oil or butter with your fingers or a fork until you get small, pea-sized clumps. If you want a slightly chunkier, stickier topping, mix in the date paste or mashed banana.

Assemble: Spread the apple mixture evenly in the baking dish. Sprinkle the crumble topping over the apples, covering them fully but without pressing it down too hard.

Bake: Bake for 35–45 minutes, until the topping is golden and the apples are bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Rest and serve: Let it cool for at least 10 minutes. This helps the juices thicken. Serve warm as is, or with plain Greek yogurt, a dollop of coconut yogurt, or a splash of cream.