Preheat the oven to 400°F and grease 4 (8-ounce) ramekins or an 8x8 baking dish with coconut oil.
Make the filling: Combine the apples, apple cider vinegar, and water in a saucepan and simmer over very low heat, covered, stirring occasionally (making sure the apples don’t burn on the bottom of the pan) for 15 minutes. Uncover, stir, and add the cinnamon, cardamom, ginger, and salt and stir again. The apple should be tender and the juices should be thick.
Make the topping: In a small bowl, combine the oats, almond flour, walnuts, brown sugar, cinnamon, and salt. Use your hands work in the firm coconut oil until the mixture crumbles. If the mixture is too dry, add a few drizzles of water until the mixture starts to stick together when pinched.
Scoop the apple filling into the ramekins, top with the crumble (you may have a little bit extra) and bake for 15 to 20 minutes or until lightly crisp on top.
Remove from the oven. Top with pomegranates and serve with vanilla ice cream.