Remove the core from the apples, and cut them into bite-size pieces. To cut the apples quickly and easily, we suggest using an apple core slicer.
Toss the apples with the lemon juice, vanilla, cornstarch, half the coconut sugar, and half the cinnamon.
In a separate bowl, add the oats, coconut flour, almonds, salt, and remaining cinnamon and sugar. Stir to combine.
Drizzle the coconut oil over the oats, and stir to evenly coat.
Add the cubed butter, and stir to combine. Use the back of your spatula to press the butter into the mixture.
Spray four 5" ramekins with nonstick cooking spray, and divide the apple mixture evenly among them. (If you prefer to make this one dish, pour the apple mixture into a shallow, two-quart baking dish before adding the topping.)
Using your hands, sprinkle the topping over the apples, gently pressing it down as you go.
Place the ramekins on a large baking sheet, and place the pan and the center of the oven.
Bake for 25 to 30 minutes or until the apples are tender and the top is nicely browned.
If you test the apples and they still feel firm, leave it in the oven a little longer. If the topping is getting too dark, cover it loosely with aluminum foil.
Allow the crisps to cool for 10 to 15 minutes before serving. The topping will crisp up as it sits.
Serve with vanilla ice cream or whipped topping, if desired.
The type of apples used to make apple crisp really affects the taste and consistency. We recommend using firm apples such as Granny Smith or Gala.