Preheat oven to 350 degrees F. Grease a 9 in x 5 in loaf pan and line with parchment paper. ( I used an olive oil spray).
In a medium bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon and nutmeg.
In a large bowl, whisk or beat together the olive oil, coconut sugar, eggs, and vanilla until smooth. Stir in the chopped apples, shredded apples, and blueberries. Add half of the dry flour mixture and mix, then add the other half and mix again. Pour the batter into the loaf tin.
Then make the crumb topping. Mix all of the ingredients in a bowl (coconut sugar, almond flour, chia seeds, cinnamon, and olive oil). Sprinkle the crumb topping mixture over the top of the batter and press down lightly.
Bake for 45-50 minutes, until the top is hard, crisp, and browned.