Preheat the oven to 190C.
Peel, core and slice the apples. Place in a saucepan with the cinnamon, salt and water. Cover and bring to the boil. Reduce the heat and simmer until just soft. When cooked, place into a baking tray ready for the topping.
Dry roast the nuts, seeds and oats separately in a heavy-based frypan. Coarsely chop the nuts. Set aside. Dry roast the nuts and oats separately. Melt the barley malt in a saucepan with the corn oil and cinnamon and mix together with a wooden spoon. Pour oil and malt mixture over the nuts and mix until thoroughly combined. Place the crumble mixture over the apples and bake in the oven for 15 minutes.
Serve with cashew nut creme.