Ingredients:

Filling

• 1/4 cup (60ml) maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon arrowroot powder (or cornstarch if it doesn't need to be paleo)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 5 1/2 cups chopped and peeled apples (this was about 5 small to medium apples, 774 grams with the core and 630 grams of apples, post coring)

Topping:

• 3/4 cup (75 grams) blanched almond flour
• 1 tablespoons (8 grams) coconut flour
• 2 1/4 teaspoons ground cinnamon
• 3 tablespoons (42 grams) refined coconut oil1, room temperature (not melted)
• 3 tablespoons maple syrup
• slightly less than 1/4 teaspoon salt

Preheat the oven to 350°F

Mix the maple syrup, lemon juice, arrowroot powder, cinnamon, nutmeg, and salt together in a large bowl.

Peel the apples, if desired, and core and cut into pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased pan.

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. 

Let cool for 10 minutes and serve.