Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.

In a small saucepan, bring the apple cider to a gentle boil and simmer for 10-15 minutes until reduced to about ½ cup.

In a large mixing bowl, whisk together the reduced apple cider, melted coconut oil, vanilla extract, egg, honey or maple syrup, and apple butter until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pie spice until evenly mixed.

Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Gently fold in the thinly sliced Honeycrisp apples until evenly distributed.

In a small bowl, mix together the granulated sugar and cinnamon, then add the cold butter and combine until coarse crumbs form.

Spread the batter evenly into the prepared baking dish and sprinkle the topping over it.

Bake for 30-40 minutes, until the edges pull away from the pan and a toothpick inserted comes out with a few moist crumbs.

Cool in the pan for 10-15 minutes before lifting out with the parchment paper, slicing, and serving warm.