Preheat oven to 350° and line a 9x5 pan with parchment paper.
Sauté the apple and ghee in a medium skillet over medium heat for 4-5 minutes, until tender. Take off the heat and let cool while you make the bread.
In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and apple pie spice. Stir together. Add in the applesauce, eggs, maple syrup and cashew butter. Stir until well combined and no dry spots remain. Stir in the sautéed apple pieces. Scoop into prepared pan and spread out evenly.
Make the crumb topping. In a small bowl, combine the almond flour, coconut sugar, cinnamon and salt. Add in the coconut oil and mix with a fork or your fingers until combined and crumbly. Sprinkle on top of the bread, pressing it in slightly to stay, but not making it flat.
Bake 45-50 minutes, until a toothpick inserted in the center comes out clean.
Make the glaze. First make sure the coconut butter is smooth and creamy. If it's hard, place it in the microwave for 30 seconds and then stir well. Combine coconut butter, maple syrup, vanilla and water together and stir until smooth. Drizzle over the bread.
Store any leftovers covered in the fridge.