• Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4.

For the crumble:

• Tip the flour and butter into a large bowl. Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs.
  
• Stir the sugar and cinnamon into the mixture.
  
• Add the dairy-free cream and rub through the mixture with your fingers. Set the crumble mix aside.
  

For the apple filling:

• Squeeze the juice of the lemon into a large bowl.
• Peel and slice the apples, tossing the slices in the lemon as you go to stop them turning brown.
  
• Toss the sugar, cinnamon, cornflour and apple juice through the apples.
  
• Tip the apple mixture into a large ovenproof dish.
  
• Tip over the crumble mix and spread out evenly. Sprinkle over the demerara sugar.
  
• Bake for 30-35 minutes until the crumble is turning golden brown and a little juice is bubbling up at the sides of the dish. Serve with vegan custard or ice cream.