Preheat the oven to 350 F degrees and lightly spray your skillet.
Peel and cork your apples. Cut them into ¼ inch wedges, approx the size of a blueberry.
Place all filling ingredients into a small mixing bowl and mix well using a spatula. The filling will be well coated with cinnamon and maple syrup when it is done mixing.
Pour the filling mixture into the skillet so it is spread throughout the bottom of the skillet evenly.
Using a medium size mixing bowl, place all topping ingredients into the bowl and mix well. The filling will be wet.
Sprinkle the topping on top of the filling until it is properly covered. The entire top of the filling should be covered with the topping.
Bake for 30 minutes. The crisp should be golden brown and the filling should be bubbling.
Let cool for five minutes, then serve! Option to top with vegan whip cream and ice cream.
This crisp will last up to 3 days in an air tight container in the fridge