Vegan Apple Crisp


  • 6 medium apples (6 ½ cups) cut into chunks (use a mix of granny smith, honey crisp, gala or fuji for sweet and sour tastes)
  • 1 large lemon (5 teaspoons juice- fresh squeezed juice is best)
  • ½ cup brown or coconut sugar (date sugar for those with sensitivities to sugars)
  • ¾  teaspoon cinnamon 
  • ¼  teaspoon sea salt 
  • 2 tablespoons cornstarch


  • ¾  cup brown sugar 
  • ½  cup flour (unbleached pastry, spelt or whole wheat) 
  • ¾  cup rolled oats 
  • ¼  teaspoon pink himalayan sea salt 
  • 2 tablespoon coconut oil, melted
  • ⅓  cup vegan butter, melted
  • Crunchy option: ½ cup crushed walnuts or pecans for a nutty crunch.

Cannabis infused option: Use 2 tablespoons herb-infused coconut oil and ⅓ cup of herb-infused vegan butter in the topping ingredients. Herb-infused sugar can also be used for a further lifted experience.


  1. Preheat oven to 350℉
  2. Peel and dice apples and put into a large bowl
  3. Add the filling ingredients in with the apples and toss until apples are covered with the mixture 
  4. In a small pot, melt the coconut oil and vegan butter on low heat
  5. In another bowl put all the topping ingredients, including the melted fats, and combine. The mixture should be clumpy and wet-dry.
  6. Pour the apple filling ingredients into a baking pan (a pie pan or deep baking dish)
  7. Pour some of the wet-dry topping mixture onto the apples and mix to coat the top layer. (For added crisp, create a second batch of wet-dry topping mix and add to top of the pan).
  8. Put the baking pan into the oven and cook at 350 for 55-60 minutes. The apples will be bubbly and the the dish will start to turn brown on top.
  9. Allow to cool for about 10-15 minutes before serving with vegan ice cream/whipped cream on alone. Serve warm for best gooey-crispy goodness.