• Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized dish.

To Make the Apple Filling

• In a large bowl, combine the sliced apples, sugar, lemon juice, cinnamon, nutmeg, vanilla extract, and cornstarch. Toss until the apples are evenly coated, then transfer the mixture to the prepared baking dish.
  6 medium apples, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, ½ teaspoon cinnamon, 1 teaspoon vanilla extract, 1 tablespoon cornstarch

To Make the Crisp Topping

• In another bowl, mix together the rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold vegan butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs.
  55 g rolled oats, 130 g all-purpose flour, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, 100 g vegan butter
• Sprinkle the crisp topping evenly over the apple mixture in the baking dish.
• Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
• Let the crisp cool slightly before serving. Enjoy it warm, optionally with vegan vanilla ice cream or whipped cream.
• Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C).