Vegan Mofo Comfort Food Recipe Number One: Whiskey Apple Crisp

Vegan Mofo Comfort Food Recipe Number One: Whiskey Apple Crisp

On Sunday afternoon my friend Amy from Toronto posted on Twitter that she was going to make and eat whiskey apple crisp that evening. I’d never heard of such a thing, but it sounded awesome. I’d had apples in the fridge for a week, and they were the kind of apples that I buy just for baking because they are very tart and I hate eating fruit that causes me to make funny faces involuntarily. Whiskey was also not a problem, since the Man of Science is a Friend of Whiskey and we had several different kinds in the liquor cabinet for me to choose from.

I improvised the recipe and it turned out shockingly well. I couldn’t stop eating it and was super happy that there was enough left for dessert the next night, too.

The cream beside the crisp is the “Almond Buttercream” recipe from Vegan Planet by Robin Robertson. It is my go-to desserty cream accompaniment when I haven’t planned ahead and soaked cashews for cashew whipped cream or, even more exciting, stocked up on storebought vegan ice cream. The almond cream recipe is great because it only had three ingredients (dates, blanched almonds, and hot water) and it doesn’t require any soaking time. It’s not as silky as cashew cream, but it pairs well with “rustic” comforting desserts like this one.

Vegan Whiskey Apple Crisp

For the topping:

  • 1 cup spelt flour
  • 6 tablespoons of vegan margarine (I used Earth Balance)
  • 7 dates
  • 1/4 cup raw sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/2 chopped pecans

For the apple part:

  • 3 tbsp vegan margarine
  • 4 cups apples, peeled and chopped
  • 2 tbsp raw sugar
  • 3 tbsp whiskey (as you can see, I chose Jack Daniels, but any whiskey should do)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • pinch of kosher salt

Preheat oven to 350 degrees.

To make the topping, combine all ingredients except the pecans in your food processor and pulse them until they are crumbly. (If you don’t have a food processor you can use two knives and your nimble fingers to accomplish this same result)

Add the pecans and pulse only to combine.

Then, the apples. Melt the 3 tablespoons of margarine in a pan over medium heat and toss in your chopped apples. Saute them for five minutes or until they get slightly soft.

Take them off the heat and let them cool for a couple minutes, then mix them with all other ingredients in a casserole dish or pie plate.

Sprinkle topping over apple mixture and bake for half an hour, until the topping has browned and the apples are soft.

Enjoy! Be comforted!


My name is Jennifer and I am the head cook here at It Ain’t Meat, Babe. I was born and raised in Ontario, Canada, but did a lot of traveling in my early life. I developed a passion for cooking a couple of years ago when I started to get more into healthy nutrition due to suffering from chronic, antibiotic-induced gut inflammation. Shortly after my diagnose, I decided to try cutting meat entirely out of my diet – and succeeded. I’ve been living without it ever since. And I’m the biggest fan of OZ (Australia)!

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