In a large bowl, mix the 1¼ cup almond flour, ¾ coconut flour, ½ tsp salt, ½ tsp baking soda, and 1 tsp baking powder together. Set aside.
In another large bowl, add 3 tbs of melted coconut oil and ½ cup honey and mix on med-high until it thickens, 45 seconds. Add the eggs and vanilla and beat until everything is well-mixed, 30 seconds.
Add the bowl of dry ingredients to the wet one, and mix on medium speed until just combined. Add the apple sauce, and coconut milk and mix again until combined. Pour ½ of the batter into the 8 x 8 in pan and smooth it down with a rubber spatula.
Pour the jam filing onto the batter in the pan and use a pastry brush or the back of a spoon to evenly slather it all over.
Put the other ½ of the batter on top.
Evenly pour the crumble topping on top of the batter in the pan. (I used my hands)
Bake for 50-60 minutes or until a toothpick comes out clean. Let cool.