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Preheat your oven to 180°C. Line a bread tin with baking paper, leaving an overhang for easy removal.
Place your chopped apples in a steamer basket over boiling water for 5-7 minutes until slightly softened. Pat them dry.
In a medium bowl, combine the oats, flours, cinnamon, baking powder, coconut blossom sugar, and salt. Stir in the melted coconut oil until well incorporated.
Press ⅔ of the crumble mixture into the bottom of the bread tin. Pack it in tight. Bake for 15 minutes.
Toss your steamed apples with the arrowroot, cardamom, and coconut blossom sugar until coated.
Spread the apple layer over the warm base and sprinkle the remaining crumble on top.
Return to the oven for 30 minutes until deep golden brown.
Let them cool completely in the tin before slicing into thick bars. Store in the fridge or freezer.