I actually made this and it was delicious either plain or with soy milk poured over it! I won't be giving amounts of ingredients because I made a huge one and you may want to make a smaller one. I basically had a certain number of apples to use and made the crisp around that.
First, find some wild apples in September. I found them near Porter's Landing in the Jemez Mountains and more on a tree right off Camp May Road. Crisp, mostly green ones seem to work well. I tasted the apples raw and believe me, they tasted better cooked.
Next, prepare the topping. Take a large mixing bowl and add what you think is enough old fashioned rolled oats with enough oil and some pecans or other nuts that you have chopped in your handy dandy food processor. Add some cinnamon to the topping. I also added cardamom and nutmeg. Add your favorite pie spices in an amount that pleases you. I like a lot of spices and used up my bottle of cardamom on the very large apple crisp that I made and it was delicious!
Then, wash the apples, cut in fourths, cut out any brown spots, don't peel or you'll lose the main source of antioxidants that apples have. I scoop out the seeds by cutting a crescent moon shape out of the center of each fourth. Pray there are no worms in the apples. Power up the food processor and put the slice blade on and feed the food processor the apple quarters, not your fingers!
I then tossed the apples in a large Pyrex baking pan in which I had sprayed some non-stick coating. I mixed in a generous amount of large flame raisins. I drenched the apple slices in Minute Maid lemon juice concentrate and orange juice to rehydrate the raisins and to tenderize the apples. I added a bit of vanilla extract and used up the rest of some angostura bitters that I had on hand - I love the taste of those. The spices, vanilla, raisins and oj provided the non-refined sugar sweetening. Finally, I spread the topping onto the apple slices and popped it in the oven at 325 degrees. It was so large that I had to bake it for much more than an hour. I wanted to make sure the apples were tender. The clue that it was done was when the juices started bubbling through the topping. Yum, yum!! It turned those hard apples into a delectable dish!!