Preheat oven to 400°F and cream a 2 quart baking dish with non stick spray and set aside.
In a large bowl, mix together the apples, maple syrup, cinnamon, nutmeg, vanilla, sea salt and lemon juice. Dump apples into the prepared baking dish and set aside.
In a medium bowl, mix together the almond flour, corn starch, old fashioned gluten free oats, coconut sugar, pecans, cinnamon and salt. Add the room temperature coconut oil and cut it into the dry ingredients with the back of a knife or a pastry blender. Spoon the crisp topping evenly over the apple mixture, there will be a lot. Bake in the preheated oven for 35-40 minutes. Begin checking the crisp at 35 minutes to avoid over-browning. Allow to cool slightly and serve warm.
Cover and store in the refrigerator for up to one week or in the freezer for up to 3 months. To thaw, bake at 400°F for 30-40 minutes or until warmed through the center.