Preheat oven to 425ºF. Prepare a baking sheet by covering it with parchment paper or a slip mat.

Wash and core the apples. Note: the skin can be left on or removed. Either way works! (most of mine)

Place the butter in a microwave-safe dish. Microwave on high 30 seconds until melted.

Next, combine the almond flour, tapioca flour, pumpkin pie spice and cinnamon in a bowl. Be sure to combine them well.

Make an assembly line to prep the apples for the oven by placing everything in the following order: sliced apples, melted butter, almond flour and prepared baking sheet.

Dip apple slices into the melted butter, then into the almond flour mixture to coat and finally place on the baking sheet in a single layer.

Bake at 425ºF for 15 minutes or until crispy on the outside. Then flip the apples onto the other side halfway through.

While the apples are baking, combine the ingredients for the caramel sauce in a bowl.

Remove apples from the oven and serve immediately with caramel sauce.