Preheat oven to 180°C (350°F). Grease a 9 inches x 13 inches dish or two smaller baking dishes if needed. Set aside.
Prepare the apples
Peel, core and cut the apples into uniform slices, about 1/4 inch thickness. Cutting the slices thin and evenly ensure a juicy, fast cooking crisp with soft apples. If you cut the apples too thick the cooking will be longer and it will dry the crisp topping.
Place the sliced apples into a large mixing bowl and toss with lemon juice, maple syrup, cinnamon and nutmeg (if you love nutmeg, otherwise add more cinnamon or cardamom).
Stir well to cover all the apple slices with the sweet mixture.
Arrange the apples into one baking dish (9 inches x 13 inches) or 2 smaller oven baking dishes if you don't have the perfect size. Lay 2-3 layers of apple slices, not more, this is the best thickness for fork-tender maple glazed apples with a crunchy topping. If you overlap too many apples, you will have to bake your crisp longer, the topping will dry out and the filling maybe watery.
Set the baking dishes aside while you are making the crisp.
Make the topping
In a large mixing bowl combine all the toppings ingredients: rolled oats, chopped walnuts, almond flour, shredded coconut, maple syrup, avocado oil and cinnamon.
Massage the batter with your fingers to create a consistent crumble. The texture should be wet but crumbly.
Assemble the apple crisp
Sprinkle the topping evenly onto the apples until no more left. Don't spread or pack the topping using a spatula or it will be more like a cobbler recipe and the topping won't create crunchy cookie crumble pieces.
Bake in medium rack of your oven for 30-45 minutes. If you are using 2 small dish, you can bake both dish at the same time one in center rack and on in the rack just under.
Check the cooking after 25 minutes and every 10 minutes until its cooked. You know a crisp is ready to go out of the oven when when the bottom layer is bubbling, the apple are soft and juicy and the surface of the crisp is golden brown and crispy. The wider the pan is the faster it cooked so always have an eye on your baking time to achieve your favorite texture.
Remove from the oven and cool for 10 minutes before serving.
Serve lukewarm with a dollop of dairy-free coconut yoghurt or dairy-free vanilla ice cream.
Store on the counter at room temperature for 24 hours. Cover the dish with a towel to prevent dust to comes in.
Then store in the fridge up to 4 days.
Rewarm the crisp
The next day your crisp topping will be soft, even softer if store in the fridge. I recommend you always rewarm your apple crisp in oven proof single-serve ramekin at 180C (350F) until the top crisp and the apples are lukewarm. Add an extra drizzle of maple syrup to avoid the apples to dry out.