Preheat oven to 350F and line a 8”x8” pan with parchment paper

Add all ingredients for the crust / crumble topping to a food processor and pulse for 30 seconds, or until only small pieces of walnuts remain and mixture sticks together easily between your fingers.

Set aside ⅓ of the mixture. Press the remaining ⅔ of the dough into the parchment lined 8”x8” pan in an even layer. Move to the oven and bake for 20 minutes, or until edges have started to brown.

While the crust is baking, start on your caramel. Add all ingredients to a small saucepan and bring to a boil. Once boiling, turn heat down to low / medium low and simmer for 15 minutes, whisking frequently to ensure caramel doesn’t burn. After 15 minutes, the vegan caramel should be thick enough to coat the back of a spoon.

To a large bowl, add honey crisp slices, ground cinnamon, and salt and stir. Pour warm vegan caramel on top of apple slices and stir until evenly coated.

Add caramel apple slices on top of baked crust in the 8”x8” pan and spread in an even layer. Top with remaining ⅓ of crumble, pressing down lightly with fingers to help stick to the apples.

Move to the oven and bake at 350F for 30 - 35 minutes or until topping has started to brown and the edges are bubbling. Let cool for 30 minutes before moving to the fridge to cool completely for 3 - 4 hours before cutting into slices. Enjoy!