1. Preheat your oven to 350 and lightly grease an 8" oven proof skillet (I used this cast iron one) with coconut oil.*
2. In a large bowl, whisk together the egg, almond butter, 1 tbsp coconut oil, coconut sugar, and vanilla. In a separate bowl, combine the almond flour, coconut flour, baking soda, spices and salt.
3. Slowly add the dry mixture to the wet and mix until smooth and fully combined. Transfer the mixture to the greased skillet, scraping the bowl to get every drop.
4. Bake in the preheated oven 12-15 minutes until the center is just set. Allow the skillet to sit stovetop for a bit while the apples finish.

For the Apple Pie Topping:

1. Heat a large non-stick skillet over med heat and add the one tbsp coconut oil. Add the cubed apples to the skillet and cook, stirring until they soften.
2. Add the coconut sugar, dairy free milk, and apple pie spice and stir to completely coat. Continue to cook, adjusting the heat if necessary to avoid the sugar from burning.
3. Once soft and browned, add the lemon juice and stir to coat, then cook for another minute over low heat. You can taste the apples to decide if they have the right level of sweetness to suit your taste, and add a bit of coconut sugar or lemon juice to adjust the flavor.
4. Remove from heat and allow the apple pie topping to cool a bit before spooning over the skillet cookie. Slice and serve warm with a scoop of coconut milk ice cream and chopped pecans if desired. Enjoy!