preheat your oven to 350°f. in a large pan, heat 2 tbsp coconut oil over medium heat. add the cubed apples, 1/2 tbsp cinnamon, and 2 tbsp maple syrup. sauté for about 8 minutes until apples are softened.

pour in 1/4 cup heavy coconut cream and 1 tsp vanilla extract. cook for an additional 3-4 minutes. transfer the apple mixture to a pie baking pan.

in a blender or food processor, combine 12 ounces of vegan cream cheese, 1/8 cup arrowroot starch or tapioca flour, 1/2 tsp vanilla extract, and 1 tbsp maple syrup. blend until smooth and spread evenly over the apples in the pan.

for the crumble topping, blend 1 cup almond flour, 1/2 tbsp cinnamon, 1 tsp vanilla extract, 1/4 cup coconut sugar, 1/8 cup maple syrup, and 1/8 cup melted coconut oil. if the crumble is too dry, add 1-2 tbsp dairy-free milk, starting with 1 tbsp.

sprinkle the crumble evenly over the cream cheese layer. bake for 25 minutes or until the top is golden and slightly crisp. let cool for a few minutes, then serve with your favorite ice cream or dairy-free yogurt. enjoy!