Juicy apple slices get tossed with lemon juice, cinnamon, and a touch of nutmeg, then tucked under a thick, crumbly topping of rolled oats, brown sugar, and toasted walnuts. Coconut oil works into that topping until it turns clumpy and coarse, which is exactly what gives the crisp its craggy, golden crunch once it hits the oven. Everything bakes together until the apples turn soft and syrupy and the topping crisps into deep amber ridges, with all that fruit juice bubbling up around the edges. A short rest after baking lets the filling settle into a thick, spoonable texture rather than a runny one. Serve it warm in bowls and it delivers all that classic cinnamon-apple comfort in every bite. This one is a solid, satisfying dessert to add to a vegan baking rotation.
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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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