Preheat oven to 375 degrees. Spray a glass pie plate with cooking spray and set aside.

In a large mixing bowl combine the applesauce, coconut sugar, and coconut oil. Add the coconut milk and apple cider vinegar. Stir well.

Add the cassava flour, baking powder, baking soda, cinnamon, and sea salt. Stir until well combined and batter is smooth.

Slice the apples (peeled or unpeeled) into thin 1/8"-1/4" slices. Add to the batter and fold in.

Scoop the batter into the prepared pie plate. Spread evenly with the back of the spoon.

In a small mixing bowl, combine the 'Topping' ingredients. Starting with 2 tablespoons of dairy-free butter or coconut oil. Using a large spoon, stir together until crumbly. Add more butter as needed to create the crumble.

Sprinkle the crumble on top of the batter.

Bake for 40 minutes or until baked all the way through and bottom and edges and a light golden brown.