Combine the first 7 ingredients over medium-low heat in a large sauté pan. Stir with a wooden spoon and add more spices as you like. Continue to cook apples until they're nice and soft after 7-8 minutes or so.
Add the arrowroot starch and stir in very well until the powder is not showing anymore. The sauce should be nice and thick after a couple of minutes of this.
Finish off with a little sprinkle of salt and set aside. *If making a day or more ahead of time, you can let it cool and store in a jar in the fridge*
Crust (using a standard 8 inch pie dish)
Add coconut flour and nutmeg to a large mixing bowl. Add melted coconut oil and mix in well by hand (large wooden spoon) or stand mixer. Next, add 1 egg at a time and make sure they're well mixed in.
Lastly, add the cold butter in and mix into a ball of dough.
Add the ball of dough to a piece of parchment paper and then lay another piece of parchment paper over top. Use a rolling pin to roll the dough out evenly.
Carefully transfer the dough to your pie dish (you may need to do some surgery to press in any pieces that break off - this dough is delicate but works!). Using a fork, prick the bottom of your crust in a few areas and set aside until you're ready to pour in the filling, packing it in so there are no open spaces.
Pulse all ingredients in a food processor until well combined and a crumble has formed.
Once your filling is all set inside your crust, place the crumb topping over top by hand and make sure there are few to no open spaces.
375f degrees for 30-35 mins and serve warm! Optionally top with dairy-free ice cream or whipped coconut cream.
Maple Pecan Crumble Apple Pie (Paleo) https://foodbymars.com/maple-pecan-crumb-apple-pie-paleo-gluten-free-grain-free-refined-sugar-free/