If you are looking for a good + good for you recipe to use up some of the fall's best apples, this coffee cake can be enjoyed for breakfast, brunch or a healthy snack or dessert. I used half red and half green apple for a nice balance of sweet to tart, but use what you have. Don't be afraid of the heavy cinnamon, as this is what makes this coffee cake over the top extraordinary. Not a fan of walnuts, use pecans. Or don't use any nuts at all.
Place a rack in the center of the oven and preheat to 350 degrees.
Grease an 8x8 glass baking dish with coconut oil and layer with parchment paper.
To a blender or food processor, add all of the batter ingredients and blend until well combined. Please note the batter will be thicker than normal.
Pour the batter into the parchment paper-lined baking dish and smooth the top so it is even.
In a small bowl, combine the diced apples, coconut oil, coconut sugar, cinnamon and chopped walnuts and stir well to coat every piece.
Evenly layer the crumble on top of the batter, pressing the apples and nuts into the batter. Bake for 30-40 minutes. Bake until golden and a toothpick comes out clean and the center is firm to the touch. Turn the oven off and leave it there for another 8-10 minutes.
Transfer the pan to a wire rack and allow to cool completely, about 30 minutes, before cutting.
Cut into 16 squares and serve. Refrigerate any leftovers in an air-tight container for up to a week or freeze.