When making this vegan crumble for the first time, ease into the recipe using plant-based butter. After, you might choose to experiment with chilled coconut oil. If using chilled coconut oil, keep the topping in the fridge after pulsing in the food processor. Once ready to place the topping over the fruit, remove it from the refrigerator. Coconut behaves differently than butter, and it takes a little bit of extra care. The result, though, is just as delicious. Also, this recipe will work with tapioca or cornstarch.