Peel the skin off the apples and chop the apples into thin slicing and then chop those slices into half.
Place the apples, water, cinnamon, vanilla and brown sugar in the saucepan over a medium heat until the apples begin to cook and the brown sugar dissolves.
Cook for as long as you like. The longer you cook the apples the softer they will be. I cook mine for around 10 minutes as I like my apples to still have a little bite.
Drain the excess water and liquid and set aside.
Preheat oven to 180°C (350°F). Line a sponge roll tin or slice tin with baking paper. (7"x11")
While the butter is melting, mix the flour, oats, coconut, salt, sugar and cinnamon together.
Pour the apple over top of the base and spread evenly.
If you use the apple pie filling or apple sauce instead of cooking the apples, just spread the filling over the base and top with 2 tablespoons of cinnamon and repeat with topping with the remaining crumble.
Adapted from Adapted from ‘Family Circle’ May 1997