To make the crumble, mix the hazelnut meal, oats, and cinnamon in a bowl. Add the mashed dates, coconut oil, and hazelnut butter, and use your hands to mix until a crumble forms.
Top the apples with an even layer of crumble, and bake for 40-45 minutes, or until the apples are cooked and the topping is golden. Serve warm with a little non-dairy yogurt, coconut whipped cream, or ice cream.
Notes
* I always use fresh nutmeg and grate it. If you use pre-ground nutmeg, add 1/4 teaspoon instead.** Quick cook oats are better here - if you don't have any, just pulse rolled oats a few times in a food processor to chop them up a bit.