CURRIED CARROT, APPLE & ALMOND CRUMBLE

Crumble: Stir oats with almond meal, slivered almonds and brown sugar; blend in oil until crumbly. Set aside.Heat oil in large, ovenproof skillet over medium heat. Add onion and carrots; cook for 8 to 10 minutes or until golden. Add chickpeas, apples, red pepper, garlic, curry powder, cumin and salt; cook, stirring often, for 3 to 4 minutes.Whisk vegetable broth with cornstarch; stir into skillet and bring to a boil. Remove from heat; stir in cilantro and vinegar.Sprinkle crumble mixture evenly overtop (alternatively can assemble and bake in 11 x 7-inch casserole dish instead of skillet). (Make-ahead: Refrigerate for up to 2 days. Start in a cold oven and start timer once oven has preheated.)Bake in preheated 375°F oven for 30 minutes or until topping is golden and filling is bubbling. Let stand for 10 minutes before serving.