Preheat the oven to 400ºF and line a cookie sheet with parchment.

Toss the apples, cinnamon, and caramel sauce together on the parchment. Spread the apples out evenly and roast until tender and caramelized, 20-25 minutes.

While the apples cook lightly grease an 8″ baking pan. Cut 2 strips of parchment paper the width of the baking pan, then place them into the pan crosswise.

In a medium sized bowl, mix together the almond flour, tapioca starch, cinnamon, baking powder, coconut sugar, sea salt, and orange zest until completely combined.

When the apples are done, remove them from the oven and lower the heat to 350ºF. Finish mixing together the blondie brownie base by adding the ghee, eggs, and vanilla. Mix until a stiff batter forms.

Spread the batter evenly into the prepared baking pan, then top with the caramelized apples and bake until puffed in the middle and a toothpick inserted comes out with moist crumbs, 20-25 minutes.

Let the blondie brownies cool for at least 15 minutes on a cooling rack before carefully lifting them out of the pan. Drizzle with additional caramel sauce and serve warm or at room temperature.