Pre-heat oven to 375°F and place the rack on the lower level.
Keeping the apples whole, remove the core. If you have a melon baller or apple corer it works great here! Otherwise use a paring knife and cut within a half inch of the bottom of the apple, creating a well.
Mix the coconut palm sugar, oats, cinnamon, nutmeg, cloves and orange zest in a bowl. Divide this mixture between the apples and pack it in the wells firmly.
Arrange the apples in a baking dish and top each one with a teaspoon of ghee. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and there is a syrupy coating, about 15-20 minutes longer. The skin will look wrinkled and the apples will be easy to pierce with a knife. Remove, let cool slightly and enjoy warm.