Preheat the oven to 325° and line a 8x8 pan with parchment paper. Set aside.
Make the crumb topping first. In a small bowl, combine almond flour, coconut sugar, cinnamon, salt, and coconut oil. Mix well until it's completely combined and crumbly. Set aside until needed.
Make the cake. In a large bowl, combine the almond flour, coconut flour, salt, baking soda and cinnamon. Stir well. Add in the eggs, coconut oil, and maple syrup and stir until well combined. Stir in the apples and then pour mixture into the prepared pan. Top evenly with the crumb topping mixture. Bake for 35 minutes, or until edges are lightly brown and a toothpick inserted in the center comes out clean.
While the cake is baking, make the caramel. In microwave safe bowl, combine the almond butter, coconut oil, and maple syrup. Microwave for 30 seconds and stir well. Mixture should be smooth. Add in the vanilla, stir, and set aside until cake is done.
Once cake is done, drizzle with caramel. Or you can drizzle each individual piece so the cake doesn't get soggy.
Store the cake at room temperature for 1 day (24 hours) and then covered in the fridge after that.