Preheat oven to 375º F. Put the diced apples into a 10 x 10 inch pan and cover with 1 Tbs lemon juice, 1 Tbs maple syrup and 1 tsp ground cinnamon, and mix. Cook them in the oven for 20 minutes.
While the apples are cooking, mix the crisp topping together. In a medium bowl, add the coconut sugar, almond flour, gluten free rolled oats, 1 tsp ground cinnamon, ground nutmeg, and ground ginger. Mix.
In a smaller bowl, mix the oil with 1/4 cup maple syrup, and then pour it on top of the dry ingredients. Mix until the dry ingredients are all wet and clumpy. Then evenly sprinkle the topping on top of the partly cooked apples.
Bake for 25 minutes or until topping is golden brown. Serve warm.