Winter Apple Crumble

2 pounds sweet tart crisp cooking apples, about 6 cups diced.2 tablespoons lemon juice1 tablespoon cornstarch½ cup granulated sugar2 teaspoons ground cinnamon, divided½ teaspoon ginger½ teaspoon allspice1 cup all-purpose flour½ cup light brown sugar, packed¼ teaspoon baking powder¼ teaspoon kosher salt7 tablespoons unsalted butter, melted (or vegan butter)Preheat the oven to 375 degrees Fahrenheit.Core, peel and dice the apples into 1/2-inch chunks. Combine the apples with the lemon juice, cornstarch, granulated sugar, 1 ½ teaspoons of the cinnamon, ginger, and allspice in a large bowl and toss until well coated. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.Make the topping: In a medium bowl, add the flour, brown sugar, the remaining ½ teaspoon cinnamon, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. Store at room temperature covered for 1 day, refrigerated for 4 days, or frozen for up to 3 months. Reheat in a 350 degree oven until bubbly.