Preheat the oven to 375°.
Peel, core, and slice the apples. Place them in a bowl and add the cinnamon and sugar. Toss to coat the apples.
In a separate bowl, add the flour, sugar, cinnamon, and chopped walnuts. Add the coconut oil one tablespoon at a time and mix everything together. Continue to add the coconut oil until the desired consistency is reached. The topping should stay together in your hands like wet sand when you press it together.
Add the apples to the ramekins. Top with the crisp topping. I pushed down the crisp onto the apples to ensure that all the apples were covered in topping. Place the ramekins on a baking sheet and place them in the oven.
Bake for 30 minutes. You may need to cover the ramekins with aluminum foil. Sometimes, exposed apples get a little more browned than the rest of the crisp. If that happens, just place a piece of aluminum foil lightly over the ramekins.
Serve immediately with powdered sugar or your favorite ice cream (vegan or not).