FOR THE BATTER
- 2 apples, peeled and cored
- 3 tablespoons coconut oil or ghee, plus more for greasing the baking dish
- 2 teaspoons ground cinnamon, divided
- dash of ground nutmeg
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1 cup almond flour
- 1/2 teaspoon baking soda
FOR THE TOPPING
- 1/2 cup pistachios (or other nut of your choice)
- 1/2 cup almonds (or other nut of your choice)
- 1 teaspoon CINNAMON Infused Sugar
- 3 tablespoons coconut oil or ghee
Preheat the oven to 350°F. Grease a 9-by-9-inch baking dish.
Make the batter: Shred the apples in a food processor or with a box grater. In a pan over medium heat, melt 1 tablespoon of the coconut oil, then add the shredded apples, 1 teaspoon of the cinnamon, and the nutmeg and cook until the apples are slightly browned and soft, approximately 5 minutes. If the apples seem to dry out, add 1 tablespoon of water at a time to help them cook without burning or becoming too dry. Once the apples are cooked, set them in a mixing bowl and place in the freezer for 10 minutes to cool slightly before adding them to the batter.
In a large mixing bowl, whisk the eggs, remaining 2 tablespoons of coconut oil, vanilla, and vinegar until well combined. Sift the almond flour, baking soda, and remaining 1 teaspoon of cinnamon into the egg mixture and whisk until well combined. Add the cooled apples to the mixture and stir until well incorporated.
Make the topping: Pulse the nuts and cinnamon in a food processor until most of the nuts are finely ground but there are still some slightly larger pieces remaining. Place the nuts in a mixing bowl and add the coconut oil. Mix together until well incorporated, but leave some larger clumps intact.
Pour the batter into the prepared baking dish, then top evenly with the crumb topping. Bake for 30 minutes or until the topping begins to brown and a toothpick comes out clean when inserted into the middle.