In a large bowl (or right in your baking dish) combine apples, pears, syrup, vanilla, all the spices, and tapioca flour. Mix well and layer into a 9 x 9 baking dish. Set aside for few minutes.
In another medium-size bowl, combine oats, flour, salt, syrup, and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the mixture until becomes crumbly. Toss in the walnuts and mix well.
Spread oat mixture evenly over the fruit mixture.
Bake for 35 – 40 minutes, until apples and pears are fork tender. Let cool 5 minutes before serving.
As a measure, I used UScup (240ml). *For GLUTEN-FREE option use certified gluten-free oats. Store leftovers in the refrigerator for up to 3 days.