In the bowl of a food processor, add the dates, coconut and pecans. Process to form a crumbly texture. Add the almond flour, syrup, coconut oil and a pinch of salt and process again until a crumbly dough forms. Set aside.
Toss the apples in a large bowl with the sugar and cinnamon. Add a pinch of salt if desired. Transfer the apples into a baking dish (I used 8x12, but 9x9 works as well) and top with crumble topping.
Bake on the center rack for 45 minutes, checking after 30 and covering with foil if the crumble is starting to brown.
Remove from oven and allow to sit for 10 minutes. Serve warm with your favorite plant-based ice cream or yogurt!