Preheat the oven to 350ºF. Grease a baking dish (9x9 or 8x11) and set aside.
Peel, core and slice your apples. Add them to a bowl, along with the coconut sugar, cinnamon and a dash of sea salt. Stir to combine. Transfer the apples to the baking dish and set aside.
Prepare the topping by adding the dates, pecans and coconut flakes to the bowl of a food processor. Process until a crumbly texture is formed. Add the almond flour, syrup, coconut oil and sea salt and process again to form the topping.
Sprinkle the topping evenly over the apples. Bake the crispy for 45 - 50 minutes, until the apples are bubbling. Check after 25 minutes and cover with foil if the topping is getting too browned.
Allow crisp to sit for 5 - 10 minutes, then serve warm with ice cream or yogurt.
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. Reheat in the microwave or the oven.