Preheat oven to 175°C / 347°F. Wash and cut the apples -- cut 7 apples into ½ inch pieces and place into a large mixing bowl. 

Squeeze half a lemon over the apple slices. Alternatively you can also use 3 tbsp of orange juice.

Add coconut flour, granulated brown sugar and cinnamon. Mix well, ensuring all the apple slices are well coated.

Grate the remaining three apples.

In a non-stick pan, heat the butter and sugar on medium low heat until the mixture starts to bubble.

Add corn flour, cinnamon, nutmeg, ginger powder and the grated apples, cook for 5 minutes, or until the grated apples start to disintegrate.

Add the chopped apples to the pan. Cook until the apples have softened.

Pour the apple filling into a deep pie dish. Leave aside while you make the topping.

Mix the butter, flour, salt, and oats in the same bowl you used to mix the apples and the spices. You can use your hands to “press” the flour and oats into the butter until you get a very crumbly texture.

Evenly cover the apples with the topping. If you like a very crumbly topping, take small handfulls of the topping mixture and squeeze with your hands to make little clumps before dropping onto the apples.

After the apples are fully covered with the topping, go ahead and place dish in a preheated oven and bake for 35-40 minutes at 175°C / 347°F, or until the topping is golden brown.

Remove from the oven and let it rest for 10-15 minutes before serving. This dessert tastes even better when left in the fridge overnight!