Preheat the oven to 350 degrees.

Put the diced apples into an 8X8 glass pan. Pour 1/2 tsp cinnamon and 2 Tbs caramel sauce OR maple OR honey on top of the diced apples and mix with a spoon. Note: this also tastes great without putting anything except for cinnamon on top of the apples.

Put the pan of diced apples into the oven while you prepare the next part of the recipe (about 8-10 minutes).

In bowl 1, mix the almond flour, coconut flour, salt, baking soda, 1/2 tsp cinnamon, and nutmeg with a fork until well mixed.

In bowl 2, whisk the egg, maple syrup, and olive oil together until well blended and the mixture thickens.

Pour bowl 2 into bowl 1 and whisk until everything is blended.

Then remove the diced apples from the oven.

Pour the batter on top of the apples by slowly pouring half of the batter on one side of the pan and the other half on the other side of the pan. Then slowly even out the batter with a spatula until all of the batter connects and covers the apples.

Put the pan back into the oven and bake for 25-30 minutes. The cookie topping should rise and turn golden brown. I like keeping it in for only 25 minutes, so the cookie topping is softer.