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Put the almond flour, maple sugar, salt, cinnamon, and cardamom in a food processor work bowl fitted with a steel blade.
Add in the chilled ghee or coconut oil. Pulse the mixture 5 to 7 times or until the mixture has a coarse cornmeal texture.
Toss in the nuts and coconut flakes. Pulse until the mixture looks like nubbly wet sand with some nutty bits—don’t overdo it because you don’t want to form a dough.
Transfer the topping to a bowl and chill it in the fridge for at least 15 minutes.
While the topping is chilling, heat the oven to 350°F with the rack in the middle position.
Toss together the apples, maple sugar, tapioca, and cinnamon in a large bowl.
Add the lemon zest and juice and mix well with a silicone spatula.
Transfer the apples to a 2-quart baking pan (8-inch square or 9-inch round) and spread them in an even layer.
Evenly distribute the chilled crisp topping over the apples.
Bake for about 35 to 45 minutes or until the apples are easily pierced with a fork and the topping turns golden brown.
Cool for at least 10 minutes. Serve warm or at room temperature, topped with whipped coconut cream or ice cream if desired.