Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals.
Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish. Coat apples with 1 Tbsp melted ghee/butter/oil, 1 Tbsp honey/maple syrup, and 1/2 tsp cinnamon. You can brush this on or pour over and rub in with your hands.
Cover pan with tin foil and bake for approx. 25 minutes.
Meanwhile, combine 1 1/2 Tbsp ghee/oil, 2 Tbsp honey/maple syrup, flour, shredded coconut, vanilla, 1/2 tsp cinnamon, cardamom, and sea salt in a mixing bowl to create your topping. You can mix this with a spoon or fork by hand (it should reseemble a crumble).
Remove the pan from the oven and remove the foil, carefully. Sprinkle the topping over the apples by hand, pressing on top of the apples with a spoon (as they cook, the slits will open and the topping can wiggle down inside). Add the pan back to the oven (uncovered) to bake for another 10-15 minutes or until apples are tender. If you'd like the topping to be crispier, you can broil it for just 2-3 minutes, watching it carefully.
Remove pan from oven and let cool a bit before serving, add a dollop of non-dairy yogurt and optionally add more coconut or chopped nuts on top If you'd like! Enjoy.