Beat the cream cheese, maple syrup, and cinnamon in a bowl with your hand mixer until well combined and smooth, stopping to scrape down the sides of the bowl as necessary. Cover and refrigerate until you're ready to use it. The cream cheese spread can be made up to 5 days in advance.
In a dry skillet over medium-high heat, combine the oats, walnuts, cinnamon, and salt. Cook, stirring frequently until fragrant, about 2 minutes. Add the maple syrup and vegetable oil and quickly stir to coat the oats and walnuts.
Cook, stirring frequently, for an additional 3 to 4 minutes. Transfer the crisp topping to a plate and spread it out so it cools to room temperature. Once fully cooled, the crisp topping can be transferred to an airtight container and stored at room temperature for 5 days.
Return the same skillet to your stovetop (no need to clean it out in between uses) and add all the ingredients for the sautéed apples, except for the vanilla extract. Cook the apples, stirring gently, until they begin to soften, about 3 to 4 minutes. Stir in the vanilla extract. Remove the skillet from the heat.
When it's time to assemble the toast, you'll want to use approximately half an apple per slice of bread. Spread 1 to 2 tablespoons of the cream cheese on toasted slices of Wolferman's English muffin bread. Top each with 5 to 6 sautéed apple slices. Then sprinkle with some of the crisp topping. Enjoy immediately.
