Preheat the oven to 350°F (176°C) and lightly grease a 9-inch square or round cake pan.
In a large bowl, stir the ¼ cup maple syrup, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg,
½ cup granulated sugar, and 3 tablespoon lemon juice until the apples are coated with the spices.
Evenly spread the apples in the pan.
FOR THE TOPPING
Use the same mixing bowl that you used for the apples and add the 2 cups whole oats, 1 cup whole wheat flour, 1 cup pecans, 12 tbs vegan butter, ½ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon finely ground sea salt. Use your hands to break the butter down into pea size pieces. It should be completely incorporated into the oat and flour mixture.
Evenly layer the oat and flour mixture over the apples and bake for 50 minutes, or until the apples are soft and bubbling and the topping is golden brown.
Lower the heat to 200°F (93°C) and leave the crisp in the oven for another 20 minutes. This will make the apple filling so rich and caramel like. (Optional)