Preheat oven to 375 Degrees F (190 degrees C).
Add Granny Smith Apple (3 cup) to an oven safe pie plate, drizzle with Honey (1/4 cup), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1 pinch), and Salt (1 pinch). Stir with a spoon and mix well.
In small bowl, combine Hazelnut Flour (1/4 cup), Chopped Pecans (1/4 cup), Gluten-Free All-Purpose Flour (1/4 cup), Unsweetened Shredded Coconut (2 tablespoon), Organic Butter (1 tablespoon), Honey (1 tablespoon) and Ground Cinnamon (1 teaspoon). Stir well to combine. It should be a crumbly mixture.
Add the topping to the sliced apples.
Bake for 28-30 minutes or until apples are cooked through and topping is golden brown.
Top with scoop of Greek Yogurt Ice Cream or ice cream of choice.
To make Greek Yogurt Ice Cream - Mix 1 cup honey Greek yogurt, 1 cup plain Greek yogurt, 1 tsp vanilla extract, and 1 cup honey in a freezer safe bowl. Freeze for 30 minutes, remove and stir well, then freeze for another 30 minutes. Repeat 3-4 times or until ice cream has reached desired consistency.