Place everything in a big pot and cook down the apples till they are soft

Drain the excess liquid (reserve some apples for chunky add in if desired) and then blend till smooth. Let cool 

Whip  the non dairy whip with a hand blender till stiff peaks. 

Slowly fold in the apple sauce till fully mixed . 

Make the Crumble:

Mix together till you get a sand like texture. 

Spread out on a parchment lined paper and bake on 350F for about 25 minutes till golden and crispy. 

Remove from oven and let cool. Then break up into bite size pieces.

Assemble the mousse cups:

Add crumble to bottom of cup, then fill with mousse and then top with the crumble.

Refrigerate for a minimum of 3 hours 

Or keep in freezer. 

Serve semi frozen or straight from fridge