For the Streusel
In a medium, bowl,combine oats, flour, light brown sugar, cinnamon, ginger, salt, and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps. Refrigerate while preparing the apples.
For the Apples
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples. Reserve extra streusel mixture for another purpose.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown. Allow to cool for 10 minutes before serving. Serve with creme fraiche,if desired.