In a medium bowl, combine flour, baking powder, avocado oil, Greek yogurt, monk fruit sweetener, and vanilla powder. Mix until a soft dough forms. If the dough feels dry, add water 1 teaspoon at a time until it comes together. Wrap the dough in plastic wrap and let it rest for 10 minutes—this makes it easier to roll out.

In a saucepan over medium heat, cook the diced apples with monk fruit sweetener, cinnamon, and vanilla extract. For a thicker filling, stir in a pinch of cornstarch. Let it cook for 10 minutes, stirring occasionally, until the apples are tender and coated in warm spices. The filling should smell like apple pie in a pan—sweet, buttery, and full of fall flavor.

Roll out the dough on a lightly floured surface and cut it in half. Spoon the apple filling onto one piece, leaving a small border around the edges. Place the second piece of dough on top, then press the edges together with a fork to seal. You can also crimp the edges for a bakery-style look.

Transfer the apple poptart to a lined baking sheet. Bake at 350°F (175°C) for 15–18 minutes, or until the crust turns golden brown. Once out of the oven, brush with melted butter and sprinkle with extra cinnamon and monk fruit sweetener for a bakery-style finish.