Preheat oven to 350 degrees Fahrenheit. Lightly spray a large rectangular baking dish.

Peel the 5 apples and slice the apple away from the core. Thinly slice the apples approx. 1/3 cm thick and add them to a large mixing bowl, along with the 1 pint blueberries.

Add the remaining “Filling” ingredients to the bowl (juice of ½ lemon, 1 ½ tsp. cinnamon, 3 tbsp. organic brown sugar or coconut sugar, ¾ tsp. pumpkin pie spice, 1 tbsp. maple syrup, ½ tbsp. and stir to incorporate. Transfer the apple-blueberry mixture to the baking dish and spread it evenly across the dish.

In a medium mixing bowl, add all the “Topping” ingredients (3 tbsp. organic brown sugar or coconut sugar, ¾ tsp. cinnamon, 2 tbsp. cold vegan butter, 2 tbsp. maple syrup, ½ cup rolled oats, and 2 tbsp. flour). Mix well with a fork to a large crumble consistency (some larger chunks are fine).

Sprinkle the topping even across the apple mixture. Bake approximately 42 to 47 minutes until the apples are fork tender (soft but not mushy).

Remove from oven and let cook for at least 15 minutes. Using a slotted spoon, serve and top with Tru Whip Vegan Whipped Topping and lemon zest.