Preheat the oven to 350°F (175°C). Mist an 8x8-inch (20x20 cm) glass baking dish with cooking spray.
Peel, core, and slice your apples. Cut the slices ¼-½ inch (0.64-1.27 cm) thick, and then slice them in half widthwise. Mix the apples with granular Swerve, cinnamon, and nutmeg.
Pour your apple mixture into your prepared baking dish and spread the apples out into an even layer. Set the dish aside.
In a medium bowl, combine the spelt flour, oats, and brown Swerve. I used a combination of a spoon and my fingers. Then thoroughly incorporate the chunks of butter with clean hands.
Your apple crumble mixture is ready when it has a clumpy, coarse texture with no visible butter chunks. Sprinkle the crumble evenly over the top of the apples in the baking dish.
Bake the crisp in the middle of the heated 350°F (175°C) oven for 35-40 minutes. Let the crisp cool before cutting into it (it will be less watery if you let it cool a bit).
If desired, serve the crisp with some creamy vanilla ice cream and caramel syrup. Use sugar-free and no added sugar products if you are looking to keep the entire dessert sugar free. Enjoy!