1 1/2 cups mixed nuts (about 7 oz.), such as cashews, almonds and walnuts
1/2 cup unsweetened shredded coconut (about 1 oz.)
1/4 cup coconut palm sugar
2 Tbsp. maple syrup
1 Tbsp. ghee, plus more for pan
1 Tbsp. cinnamon
1/4 tsp. salt
5 medium firm apples (such as Granny Smith, about 2 lbs.), peeled, cored, thinly sliced
3 Tbsp. maple syrup
2 Tbsp. lemon juice
A few small pinches of salt
1. Preheat oven to 350ºF. Brush a deep-dish 9-inch pie dish with ghee. Line a large rimmed baking sheet with foil.
2. Make topping: Combine all ingredients in a food processor and pulse until nuts are chopped, ingredients are well mixed and the mixture resembles moist crumbs.
3. Make filling: Layer apples in pie dish, sprinkling lemon juice, maple syrup and salt once or twice as you add more apples. Press apples down gently when all are in the dish. Spread topping evenly over filling.
4. Place pie dish on lined baking sheet and bake until filling bubbles and topping is lightly browned and toasted, 40 to 50 minutes. Cover lightly with foil during baking time if topping is browning too quickly. Let cool for 5 to 10 minutes before serving.