Preheat oven to 350 degrees F (176 C) and set out an 8” x 8” baking pan (or something similar).
To a medium mixing bowl, add sliced apples and top with remaining filling ingredients. Toss to combine. Transfer apple mixture to the baking pan and pour any remaining liquid over the apples.
Wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Sprinkle over apples in an even layer.
Bake for 45-55 minutes (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is a deep golden brown.
Let rest 5 minutes before serving. This crisp is delicious as is, but is elevated with coconut whipped cream or a big scoop of almond or peanut butter for added protein!
Leftovers keep covered in the refrigerator up to 3 days or in the freezer up to 1 month. Reheat in the microwave or in a 350 degree F (176C) oven until warmed through.
*For apples, we prefer one organic Granny Smith and one organic Honeycrisp. *Recipe adapted from my Best Vegan Apple Crisp. *Nutrition information is a rough estimate calculated with the lesser amount of coconut sugar and without optional ingredients.