Heat the oven to 350°F. Lightly grease an 8 x 8 inch square baking dish with coconut oil.

Stir the oats, ground almonds, cinnamon, nutmeg and salt together in a medium bowl.

Add the coconut oil and maple syrup and stir until crumbs form. If your texture is off (this can be due to numerous reasons - age of the nuts, what kind of oats you have etc), sprinkle a bit more oats if it seems too sticky or a bit more coconut oil if it feels dry.

Cover and refrigerate.

Mix all ingredients for the filling together very well. You can use a bowl, but I usually just do this right in the baking dish to avoid more bowls to wash. Clever, right? Either way, spread the filling in your prepared dish.

Sprinkle the chilled topping evenly over the filling. Bake in the preheated oven for 40-45 minutes or until the filling is bubbly and the apples are cooked. If the topping browns too quickly, cover loosely with aluminium foil about halfway through.

Once you take the crisp out of the oven, dig a little hole as an air vent on either side. This will help the filling to thicken while you let it sit for 10-15 minutes. Serve warm. We like it topped with coconut or sheep’s milk yogurt, but I bet ice cream works, too ;)