Preheat oven to 350 degrees F or 170 degrees C. Line an 8x8- inch baking dish with parchment paper, leaving the edges overhanging.
To make the apple filling, grate an apple on the large holes of a grater. Place grated apples in a clean towel and squeeze gently to remove some of the moisture. Place apples in a medium bowl and stir in the coconut oil, vanilla extract, ground ginger, ground cinnamon and ground allspice. Set aside.
To make the crumble cake, in a large bowl, stir to combine the oats, almond flour, baking powder and salt. Add melted butter and stir to combine, then add 1/2 cup maple syrup and stir to combine completely.
Add about half of the mixture into the bottom of the prepared baking dish, pressing to cover the bottom completely. Top with the grated apple mixture, spreading to cover the base. Top the apples with remaining crumble.
Bake in preheated oven for 40 minutes, or until the top crumble is golden and the cake is baked through. Let cool before slicing.
To make raspberry whipped coconut cream, place raspberries, 1 tablespoon water and honey in a small pot over medium heat. Cook until berries are softened, about 5 minutes. Transfer to a blender and blend until smooth. Let cool to room temperature and refrigerate until chilled.
Remove coconut milk from refrigerator and scrape the solids off the top of the coconut milk. Place in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and fluffy, about 3-5 minutes on medium high speed. Remove from stand and fold in raspberry puree,.
To serve, slice the baked oats mix into bars and top with raspberry whipped coconut cream.