In a large bowl, toss spiralized apples, lemon juice, maple syrup, and cinnamon.
Grease 5 ramekins with coconut oil. Divide the apple “noodles” between the ramekins evenly. Set aside.
In a large bowl, stir together almonds, almond flour, coconut oil, maple syrup, vanilla, and salt. Divide mixture into five equally sized chunks and sprinkle over apples, taking care to cover the whole ramekin.
Bake the mini crumbles in the preheated oven for 25 minutes, until apples are bubbly and crumble topping is golden brown. Serve with ice cream, if desired.