Preheat your oven to 350 degrees. Grease a 9x13 baking dish with Earth Balance.
Cut the Earth Balance you will use for the crisp into small cubes, place in a bowl and put into the fridge to keep cold until needed later in the recipe.
For the Apples
Before you start peeling and slicing the apples, get the rest of the ingredients ready. Squeeze the lemon and orange juices into a small bowl. Measure the cinnamon and nutmeg into a small prep bowl. Measure the sugar.
Peel each apple and get as much peel away from the stem and bottom. Using an apple corer/slicer, slice the apples and place in a large mixing bowl. Do not leave them very long before you add the other ingredients or they will begin to turn brown.
Add the lemon and orange juices, sugar, cinnamon, and nutmeg.
Using a zester, zest the lemon and orange into the apples. Use as little or as much zest as you prefer.
Using your hands or a large spoon, gently mix the apples to incorporate all the ingredients. Transfer apple mixture to the baking dish and make sure they are distributed evenly. Set aside.
For the Crisp
Grab the cubed Earth Balance from the fridge and add the bowl of you stand mixer. Add the flour, two sugars, oats, and kosher salt to the bowl. Attached the paddle, raise the bowl and mix on low until the Earth Balance becomes the size of peas. The texture should be a bit crumbly and slightly moist. Do not mix on a high speed or your crisp will be too moist and warm.
Add the crisp mixture evenly over the apples in the baking dish. Bake at 350 degrees for one hour or until the top is brown and the apples are bubbly. Remove from the oven and let cool about 10-15 before serving.
Serve the apple crisp alone or with a dairy free ice cream such as So Delicious' Very Vanilla Cashew Milk Frozen Dessert.
Leftovers can be stored in the fridge for up to 3 days. Enjoy