Preheat oven to 400 degrees F (200 degrees C).
Cut tops off of the Granny Smith Apple (4) Then use a spoon to scrape out the flesh, remove seeds and core, then set the flesh aside to use as your "filling". Add pieces of apple flesh to a cutting board and chop them into small cubes.
In a small bowl, add the chopped apples, Lemon Juice (1 tablespoon), Ground Cinnamon (1/2 teaspoon), Pecans (2 tablespoon), and Maple Syrup (2 tablespoon). Stir to combine, then set aside.
In the bowl of a food processor, add Dates (8) and Maple Syrup (1 teaspoon). Blend 10 to 20 seconds or until you reach a smooth, caramel consistency.
Add apple mixture to sauce pan and saute over medium heat for two to three minutes, add date and maple mixture to pan and sprinkle with Sea Salt (1/8 teaspoon).
Cook an additional three to four minutes, stirring frequently. Remove from heat once apples are tender.
Meanwhile, in a small bowl, whisk together Cashew Meal (1/4 cup), Coconut Flour (2 tablespoon), Pecans (1/4 cup), and Ground Cinnamon (1/2 teaspoon). Then add Maple Syrup (2 tablespoon), Coconut Oil (1 teaspoon) and Water (1 tablespoon).
Take the hollowed out apples, and fill the bottom third with the cooked apples and caramel mixture, then add a layer of the crumbly topping, add another layer of cooked apples, then top off with final layer of crumbly topping. Repeat process with the remaining three apples.
Place stuffed apples on a small baking sheet and bake for 10 to 15 minutes or until crumbly topping is golden brown and apples are cooked through.