Preheat the oven to 350ºF

Use a peeler/corer/slicer to quickly slice up the apples. Or use a peeler to peel them, then cut into quarters and core. From there slice the apple into 1/4″ thick slices. 

Place the sliced apples into a 9″x13″ baking pan. In a small bowl, whisk together the maple syrup, tapioca starch, and cinnamon until dissolved.

Then whisk in the vanilla and orange juice before pouring the mixture over the apple slices. Toss to combine.

For the topping, mix together the almond flour, coconut sugar, cinnamon, and sea salt. Then stir in the nuts and rolled oats before adding the butter. Mix until the mixture clumps together.

Using your hands, break up the crisp topping as you crumble it evenly over the surface of the apples.

Bake the crisp until the apples are tender, the topping is golden brown, and it’s bubbling around the edges, 35-45 minutes.

Let cool slightly before serving. Or cool completely to serve at room temperature.