Peel, core and slice the apples about 1/2 inch thick. Place into a medium bowl and toss with the lemon juice to keep them from browning as you chop remaining apples.

Toss the apples with cinnamon, sugar, brown sugar, nutmeg and salt. Place in a colander set over a bowl to collect the juices. Allow the apples to sit for about 30 minutes.

You should have about a quarter of a cup of liquid collected. Microwave the collected juices for about four minutes in order to reduce them.

Arrange the apples in a 10 inch pie plate and pour the reduced juice over top. Cover with aluminum foil and make a slit in the middle to allow steam to escape. Bake at 400 for 30 minutes.

While the apples are baking make the topping. Finely chop the pecans, preferably using a small food processor. Combine the nuts with the sugar, brown sugar, cinnamon and brown rice flour.

Melt the 4 Tablespoons of vegan butter in the microwave (or on the stove top). Add the melted butter to the flour nut mixture and use a whisk to blend together.

After 30 minutes remove the apples from the oven, remove the foil and sprinkle the crumb mixture evenly over top. Pinch the crumb topping together into larger clumps as you sprinkle it on.

Return to the oven and bake for another 20-25 minutes until the topping is golden brown.