1. Preheat your oven to 350F, then lightly grease a 10-inch cast iron pan or pie plate.

For the crisp topping:

1. In a medium mixing bowl, combine the rolled oat, spelt flour, coconut sugar, cinnamon and salt. Give them a quick mix to combine.

2. Add in the melted coconut oil and maple syrup to your dry ingredients. 

3. Mix until well combined then set aside while we work on the apples.

For the apple filling:

1. Peel, core and slice your apples into ¼ inch slices.

2. Place your apples in a very large mixing bowl as this will make it easier for you to toss them with the rest of the ingredients.

3. Sprinkle the arrowroot flour, coconut sugar and cinnamon overtop of your apples. 

4. Using your hands, give the apples a good toss to evenly distribute the arrowroot flour, coconut sugar and cinnamon. Be gentle so you don’t break up the apples too much. 

Assembly:

1. Place the apples in your prepared pan. You might think that it’s way too many apples, but don’t worry, just try and make them fit as best as you can. The apples will cook down in the oven.

2. Evenly sprinkle the crisp topping mixture over the apples.

3. Place the crisp on a cookie sheet before baking. This will catch any juices from the apples that may overflow. 

4. Bake for 45-50 minutes or until the top has a nice golden-brown colour. 

5. Let cool for at least 20 minutes before serving.

6. Serve and enjoy!