Preheat and prep: Preheat oven to 350°F. Grease a 9×9-inch baking dish.

Prepare apple filling: In a large bowl, combine 5-6 apples (peeled and sliced), juice of 1/2 lemon, 1 teaspoon cinnamon, pinch of nutmeg, 1/2 teaspoon vanilla, 1.5 tablespoons almond flour, 1 tablespoon Swerve brown, and 1/4 teaspoon sea salt. Toss until apples are evenly coated. Stir in 1/4 cup water (add 1-2 additional tablespoons if mixture seems dry). Transfer to greased baking dish.

Make the topping: Add 3/4 cup walnuts, 1/2 cup almonds, 1/3 cup coconut, 1/2 cup almond flour, 1/4 cup coconut oil (broken into chunks), 3 tablespoons maple syrup, 1 teaspoon vanilla, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4-1/2 teaspoon salt to a food processor. Pulse 4-5 times until ingredients have a coarse texture and stick together slightly. Do not over-process—you want visible nut pieces and texture.

Assemble: Spread topping evenly over apples, covering completely.

Bake: Bake uncovered for 25 minutes. Check if top is browning too quickly. If so, cover with foil. Continue baking for 15-20 minutes more, until apples are tender when pierced with a fork and topping is golden brown.

Rest and serve: Let cool 5-10 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.