Preheat your oven to 350°F (about 176°C). At this temperature, we’ll achieve that golden crispy topping while ensuring the apples get tender without burning.

Start by peeling your apples—about 8 medium-large ones will do just fine. Cut them into quarters, remove the cores, and then carefully slice them thinly with a paring knife. This will help them cook evenly and create a lovely texture.

Place your sliced apples into a large mixing bowl. Add the lemon juice, ensuring the apples are evenly coated to prevent browning. Toss in the coconut sugar, cinnamon, arrowroot starch (or cornstarch for thickening), and fresh apple juice. If you're using ginger and a pinch of nutmeg, now's the time to add them. Give it all a gentle toss until the apples are well coated before transferring the mixture into a 9×13-inch baking dish (or a similar-sized dish).

Now, let's whip up the topping. Rinse your mixing bowl and combine the rolled oats, almond flour, all-purpose flour, coconut sugar, brown sugar, chopped pecans, sea salt, and ground cinnamon. Mixing these dry ingredients will create a rich flavor base. Pour in your melted coconut oil (or olive oil if you’re using that) and stir everything together, using your fingers to break down any sugar clumps until the mixture is crumbly.

Sprinkle the topping evenly over the apple mixture, ensuring it covers the apples completely. This step is essential for creating that crunchy texture.

Slip the baking dish into your preheated oven. Bake for about 50 minutes to an hour, monitoring closely towards the end. You’ll want the filling to bubble around the edges and the topping to reach a deep golden brown. The apples should be very fork-tender, especially in the dish's center.

Once your apple crisp is out of the oven, let it rest for at least 30 minutes. This cooling time allows the juices to settle. While it’s still warm and tempting, I recommend serving it with coconut whipped cream or a scoop of vanilla bean coconut ice cream for an extra treat.