Preheat oven to 375°F and spray a baking dish with cooking spray.
Peel and slice apples to 1/4 of an inch or a little thinner.
To a large bowl add apple slices, brown sugar, lemon juice, corn starch, salt and cinnamon. Carefully mix until all of the apples are well coated. Then pour into the prepared baking dish.
To another bowl add flour, rolled oats, cane sugar, brown sugar, salt and cinnamon. Mix. Once mixed use clean hands or a pastry cutter and pinch cold butter into the flour and oat mixture creating crumbs. Once everything in well incorporated and crumbs form, sprinkle on top of the apples making sure the crumb is evenly distributed.
Bake for 35-45 minutes, or until golden brown on top and you see some bubbling of the apples. Mine baked for around 40 minutes. Let sit for 15 minutes to let the apples thicken up.
Once slightly cooled serve with vegan ice cream or whipped cream.
Store any leftovers in an airtight container with a lid. The apple crisp can be left out at room temperature for up to 2 days, the refrigerator for 5 days or in the freezer for up to 3 months. Reheat in the microwave or in a 300°F oven for around 5-10 minutes.