Preheat oven to 375 degrees.
Cobbler Filling: Peel and core apples. Chop 1 apple (softer baking apple, I used fuji) into large chunks and add add it to a food processor along with apricots, maple syrup, vanilla, cinnamon and ginger. Puree until it's the consistency of chunky apple sauce. Stir in cornstarch and salt with a spoon. Chop 2 remaining apples into medium size chunks or slices (your preference, just make sure the pieces are roughly the same size so they bake evenly. Stir apple chunks/slices into puree. Pour mixture into 4 small ramekins or 1 large ceramic dish.
Crumble Topping: In a bowl combine oats, white wheat flour, cheddar cheese, coconut oil, maple syrup, cinnamon and salt. Use your hands to press mixture together into moist crumbly bits. Make sure all of the flour is mixed in and there are no dusty bits.
Top cobbler filling with crumble topping. Bake cobblers for 30 minutes or until apples are tender. Use a knife to test the apple's firmness. The crust should be golden brown with bubbly apple filling coming out of the corners.
Coconut Whipped Cream: Place a can of coconut milk in the freezer for at least 2 hours. When you open the can, the liquid will be separated from the cream. Scoop out the white cream into a bowl and leave the liquid behind. Add maple syrup and salt. Use a hand mixer or standing mixer to whip the cream into a fluffy consistency.
Top baked cobblers with coconut cream. Enjoy!