Prepare the walnut butter: Toast 3/4 cups walnuts in a skillet over medium heat, stirring constantly, for 1-2 minutes or until just toasted. Add toasted walnuts and 1/8 tsp salt into high-speed food processor and process for 8-12 minutes until creamy and smooth. Transfer to small bowl and mix in honey.

Prepare the walnut crisp: In a food processor, combine remaining 1/2 cup of walnuts, dates, oats, vanilla, cinnamon, maple syrup, and remaining sea salt. Process for a minute. Add cranberries and pulse a few times until finely chopped into mixture.

Lightly toast mixture with vegetable oil in a skillet over medium for 1-2 minutes, stirring constantly until you smell the aromas; set aside.

Spread even amount of nut butter/honey mixture onto one side of each apple wedge.

Press buttered side of apple into walnut crisp.

Continue until all apples coated; sprinkle any remaining crisp on evenly on top of the apple wedges.