That cinnamon crumble idea is a goldmine—rinsing the skins and letting them dry gives you a natural, subtle sweet. Here’s a quick eco‑friendly play: 1) Dry those skins in a low‑heat oven, then pulse them into a fine dust to mix with rolled oats for a crumble base. 2) Toss in a splash of maple syrup and a pinch of sea salt for balance. 3) Use the upcycled packaging—like those old glass jars—by lining them with parchment and layering the crumble over a thin film of almond milk thickened with a dash of oat flour. 4) Bake until golden, then drizzle with a lemon‑yogurt glaze made from the leftover lemon zest. 5) Finish with a dusting of crushed coconut flakes for that tropical twist. What do you think—ready to swap the old with the new and make a sweet statement?