1. В В Pulse the bread, palm sugar, and coconut oil together in a food processor until coarsely ground (about 4 pulses).

Transfer the crumbs to a twelve-inch nonstick skillet and toast over medium heat, stirring constantly, until the crumbs are deep golden brown (8 to 10 minutes).

Transfer to a paper towel-lined plate and wipe out the skillet. 2. В В Combine the palm sugar, ginger, cinnamon, and salt in a small bowl. Melt 1½ tablespoons of the coconut oil in the skillet over high heat.

Stir in half the apples and half of the palm sugar mixture.

Spread the apples into an even layer and cook, stirring occasionally, until lightly browned (about 5 minutes).

Transfer the apples to a medium bowl.

Repeat with the remaining coconut oil, apples, and palm sugar mixture. 3. В В Combine all of the apples in the pan and add the apple cider.

Cook until the apples are tender, but not mushy, and the liquid has reduced and is just beginning to thicken (2 to 4 minutes).

Remove the skillet from the heat and stir in the lemon juice (if using) and ⅓ cup of the toasted breadcrumbs. Lightly press the apples into an even layer in the skillet and sprinkle evenly with the remaining toasted breadcrumbs. Spoon the warm apple brown betty into individual bowls and serve.