Preheat the oven to 325 degrees.

Put the diced apples into an 8x8 inch glass pan.

Put 1 Tbs maple syrup and 1 Tbs orange juice onto the apples. Top the apples with 1/2 tsp of cinnamon and 1/2 tsp of orange zest. Mix everything together with a spoon.

Put the pan into the oven for 20 minutes.

While the apples cook, make the ginger cookie crust.

Start by putting the melted coconut oil, honey, eggs, and 1/4 cup of maple syrup into a medium bowl and whisk well.

In another bowl, put the coconut flour, baking soda, cinnamon, ground ginger, ground cloves, and salt inside and mix with a fork until everything is blended.

Put the dry ingredients into the wet ingredients and mix with a fork until blended.

When the apples are ready, top them with the ginger cookie batter. I find it easier to divide the batter into 4, and put 1/4 of the batter near each corner of the pan.

Using a rubber spatula, evenly pat down the batter until all the apples are covered.

Cook for 20 minutes. (Don't overcooke--- the ginger cookie here burns quickly at the end)

Let cool for a bit and enjoy.