Mini Vegan Apple Crisp

Begin by coring and chopping your apples. I chose to leave the skin on, but you can remove it if you like.
First, cut the apple in the half from the stem to the bottom. Use a paring knife and a spoon to remove the core of stem and seeds.
Next, either dice the apple or thinly slice longways, then cut in half.
Add all of the sliced or chopped apples to a large mixing bowl.
Add ½ cup of brown sugar, all of the lemon juice, all of the vanilla paste, and 1 teaspoon cinnamon. Use a spatula or your hands to mix thoroughly.
In a separate mixing bowl, add 1 cup of brown sugar, ½ cup almond flour, 1 cup of oats, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg.
Mix these until fully combined.
Next, add 6 tablespoons of vegan butter. Use a fork to mix this butter in with the rest of the crumble mixture. Try to avoid large clumps if possible.
Pre-heat the oven to 350º Fahrenheit.
Line individual ramekins or a baking dish with oil, butter, or baking spray.
Scoop about ½ cup of apple filling into the ramekins. Then, scoop roughly ¼ cup of the crisp topping on top of this.
If using one large dish instead of individual ramekins, just fill the apples almost to the top of the dish, then cover in crumble.
Place the apple crisps in the oven and bake for 35 minutes for individual ramekins, or 40 minutes for a large dish.
Remove when apples are bubbling and the crisp is golden brown. Allow to cool and serve with vegan ice cream or whipped cream!