1. Preheat oven to 350ºF. Line an 8×8 pan with parchment paper and set aside.

Crust:

1. Blend whole oats in a food processor until finely ground. Blend in almond flour and salt. Pour in coconut oil and maple syrup, pulsing until mixture is crumbly. If mixture is too dry, add water a teaspoon at a time, just until it holds together when pressed between two fingers.
2. Remove 1/2 cup of oat mixture and set aside. Press remaining mixture into the prepared pan.
3. For the topping, blend reserved 1/2 cup oat mixture with finely chopped pecans. Set aside.

Filling:

1. In a large frying pan, melt coconut oil over medium heat. Add chopped apples and spices. Saute for 2–3 minutes then pour in maple syrup and cornstarch/water slurry. Cook together until sauce thickens. Remove from heat.

Putting It Together:

1. Spread apple mixture over prepared crust. Sprinkle crumble topping over apple mixture and place into the oven. Bake for 30–35 minutes, or until crumble is golden brown.
2. Let cool completely before cutting into bars. Makes 12–16 bars, depending on how large you cut them.
3. Store leftover bars in an airtight container in a cool room for 1–2 days or in the refrigerator for 4–5 days.