Juicy apple slices get tossed with a bright hit of lemon juice, warm cinnamon, and a whisper of nutmeg, then thickened just enough with cornstarch so every bite holds its shape without turning mushy. The topping is where this one shines: hearty rolled oats and crunchy walnuts or pecans clump into coarse, buttery-textured crumbs that bake up deep golden and crackly on top. As it comes out of the oven, the fruit bubbles thickly around the edges while the topping stays crisp and toasted — exactly what you want in a good crisp. Let it rest those ten minutes so the juices settle into a glossy, spoonable syrup instead of a runny puddle. It's a cozy, fuss-free dessert that fits neatly into an added sugar–conscious kitchen, with warm spice and tender fruit doing most of the heavy lifting. Serve it warm, straight from the dish, for the best contrast between soft apples and that crackling oat topping.
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Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, toss the sliced apples with the granulated sugar, lemon juice, ground cinnamon, ground nutmeg, and cornstarch until every slice is evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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