Kind of winging it...
Apples, patty pan squash, cinnamon, nutmeg, lemon or lime juice, a touch of honey, sweetener if you need it sweeter. Cook a bit in a pan. Sprinkle some coconut flour on the apple pieces so the "sauce" that develops isn't so watery....ummmmm
For the topping I am thinking almond flour, butter, pecans, diced almonds, a little sweetener of some sort.
There is a gluten-free apple crisp recipe I am sort of basing this off of on the Elaine's pantry website. But you have to ignore her love of agave nectar. :: gag::
The patty pan squash ends up tasting JUST LIKE apples so you use that to knock down the carb count. In fact you can make it with ALL patty pan squash if you want.