• Preheat oven to 350° and line an 8×8 pan with parchment paper. Set aside.

For crumb topping:

• In a medium bowl, whisk to combine 1/4 cup almond flour, 1/4 cup coconut sugar and pinch of cinnamon. Use a pastry cutter to cut in the coconut oil until completely combined and crumbly. Set aside.
  1/4 cup almond flour, 1/4 cup coconut sugar, Pinch of ground cinnamon, 3 tablespoons coconut oil

For cake:

• In another medium bowl, whisk together 2 3/4 cups almond flour, 1/4 cup coconut flour, baking powder, baking soda, cinnamon, and salt.
  2 3/4 cups almond flour, 1/4 cup coconut flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
• In a large bowl, whisk together coconut oil and coconut sugar until well combined.
  1/2 cup coconut oil, 1/2 cup coconut sugar
• Add eggs, cider, almond milk and vanilla extract and use a wooden spoon to combine.
  3 eggs, 1/4 cup apple cider, 1/4 cup almond milk, 1 teaspoon pure vanilla extract
• Add dry mixture to wet mixture until combined.
• Press batter into prepared pan. Top with crumb mixture, chopped apples, and walnuts.
  2 medium tart apples, 1/2 cup walnuts
• Bake for 40-45 minutes, or until toothpick inserted in the center comes out clean.
• Let cool completely in pan. Cut into 9 pieces and enjoy!