Healthier Apple Crumb Cake

This apple crumb cake is for you if you are looking for something:

1 cup almond flour
1 ½ cups oat flour (you can ground your gluten free oats into flour)
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
2 large eggs
½ cup unsweetened coconut yogurt
¼ cup coconut oil or other neutral oil like avocado oil, measured then melted if using coconut oil
1 ½ teaspoons vanilla extract
¾ cup date paste (about 6-8 medjoul dates blended with water until you have a paste, you can thin it with more water to make it more like syrup if you prefer)
2 cups chopped apples (peeled or not-totally up to you- I peeled one and left the other with the skin on)-I used one honey crisp and one pink lady for this cake.

Preheat the oven to 350°F. Grease an 8×8-inch baking pan with butter or coconut oil and set aside.
Combine all of the topping ingredients in a small bowl with a fork or your hands until crumbly and set aside. Next, begin to mix the dry ingredients in a bowl (both flours, salt, cinnamon, salt and baking soda).
In a large mixing bowl whisk together the wet ingredients: eggs, coconut yogurt, coconut oil, vanilla extract and date paste.
Add the dry ingredients into the wet and stir until just combined. Gently add in the chopped apples and add the cake batter to the prepared pan and sprinkle the topping over the cake.
Bake for 30 minutes, and then check your topping, if it is browning too quickly cover with aluminum foil. I inserted a toothpick in the center at the 30-minute mark and mine came out clean, with just a few moist crumbs sticking to it- so it was ready. You may need to bake it longer depending on your oven. Once it’s done let it cool completely before cutting it into squares. I stored mine in the refrigerator and just brought it to room temperature when I ate it the next day.
Slightly adapted from Apple Cake – Eating Bird Food