Preheat the oven to 350. In a mixing bowl, whisk together the coconut cream, brown sugar, vanilla extract, cinnamon, clove, nutmeg, and allspice. Tie the rosemary sprigs up so the needles won't fall off during cooking and add them to the mix. Pour it all into a medium pan on medium heat and bring to a simmer for about 10 minutes until it reduces by about 1/4.
Put the apples in a casserole dish and pour the hot caramel over top (space the rosemary sprigs out around the dish so they aren't on top of the apples). Place in the oven and bake for 30 minutes. Open the oven, spoon some of the caramel sauce over top all of the apples, and close the oven door. Bake for 15 more minutes.
During the last 15 minutes of baking, roughly chop the walnuts and almonds and toast in a dry pan with a sprig of rosemary. Toss around until the nuts become fragrant and begin to brown. Remove from pan.
Remove the apples from the oven. Place each one on a plate, spoon some of the caramel over each and top with walnuts and a sprinkle of flake sea salt.