Preheat oven to 180ºC (350ºF). Grease a round 20cm (8in) removable base tin with coconut oil. Line base with baking paper.
To make the crumble, mix dry ingredients (flour through cinnamon) in a medium bowl. Add coconut oil and mix with a fork until crumbly. Add the water, a little at a time, tossing the mixture with a fork to distribute. The ‘crumbs’ should hold together when pressed but not form a wet dough.
Set aside 1/2 cup of crumbs for the topping. Press remaining mixture evenly across base and about 3cm (1½in) up the sides of the prepared tin.
Chill crust in the fridge for 10 minutes - this is a good time to start on the filling. After 10 minutes, place the crust in the preheated oven and bake for 12 minutes, or until just golden around the edges. Remove from oven and set aside to fill.
To make the filling, first pour boiling water over dates, steep for 5 minutes for dates to soften then blend until smooth. Meanwhile, place sliced apples and lemon juice in a pan over medium heat and cook for 5 minutes, stirring once or twice to prevent apples from burning.
Add date mixture to the apples and cover pan. Simmer on medium-low heat for 10 minutes, stirring occasionally so that the apples cook evenly. Turn off the heat.
In a small jug combine the tapioca flour, spices, salt, water and vanilla and mix well. Pour into the pan with the apples, stir and remove from heat.
Transfer apple mixture into warm pie crust and spread evenly around the base. Top with reserved crumble mixture and sprinkle with extra sugar - if using. Return pan to oven and bake for 20 minutes or until the topping is golden.
Cool completely in the tin, remove sides and slice to serve.
As seen at https://84thand3rd.com/2013/03/21/guilt-free-desserts-e-cookbook-spiced-quinoa-apple-crumble-printable/ // © Jennifer Jenner