Mix the almonds, coconut, oats, seeds, sugar, cinnamon and coconut oil in a small bowl.
Line a baking tray with nonstick baking paper. Trim the bottom slice of each apple so it stands upright. Put both on the tray and top each slice with a spoonful of the crumble mixture. Repeat the layers with remaining mixture alternating apple slices with pineapple slices, finishing with the apple tops. Press down gently, then bake stacks for 25 minutes or until apple is just soft.
Mix the coconut yoghurt with lemon juice and zest and serve along side the hot apple pineapple crumble masterpieces.