Place the apple slices in a large bowl. Add the maple syrup, flour, cinnamon, nutmeg, and salt to the apples. Stir to coat evenly, then transfer the apples to the slow cooker.

To make the cobbler topping, place the cornmeal, oats, flour, salt, and baking powder in a large bowl. (I use the same bowl I just used for the apples. No need to wash.) In a small bowl, stir together the egg, coconut oil, maple syrup, and coconut milk. Pour this mixture into the oat mixture, and stir to combine well. The mixture should stick together easily, so add another tablespoon or two of milk if it seems too dry. Transfer the cobbler topping mixture to the slow cooker and spread it evenly on top of the apples.

Cook the cobbler on low for 2 hours, or until the apples are tender. Remove the top and cook for another 10 minutes. Enjoy warm or at room temperature. Leftovers can be stored in the refrigerator for several days.