To make the crumble, combine the flour, sugar, oats, coconut, cinnamon and cardamom in a food processor and pulse briefly to combine.
Add the pecans and seeds and pulse again to break up.
Tip the mixture in to a bowl and rub the cold butter in with your fingertips until large crumbs form and the butter is throughout. Set aside.
Pre-heat the oven to 180 degrees C (355 F)
Combine the apple mixture ingredients in a large bowl and stir to coat the apple.
Pour the apple and the syrup in to a large pie pan or cast iron skillet.
Spoon the crumble mixture over the top making sure to cover the apple as much as possible.
Bake in the oven for 35 minutes. If the crumble is browning too quickly, fix kitchen foil over the top and continue cooking.
Turn the oven off and leave the crumble inside for another 10 minutes.
Remove from the oven and serve either warm or room temperature with vegan ice-cream or coconut yoghurt.