Cut the top off of 6 apples making a level cut. Set the tops aside. Peel and dice the last apple. Squeeze the juice of a lemon and dip the cut parts of the apples in the juice to avoid turning brown.
Core the apples with a paring knife. Scrape the bottom of the core out with a teaspoon, but be careful not to cut a hole in the bottom or in the sides. Save the apple meat and dice it.
In a pot, add diced apples, a tablespoon of brown sugar and cinnamon to taste. Stew on low heat with the lid on, stirring occasionally, for about 10 minutes, until the apples soften. Fill the stewed apples inside the cored apples.
Prepare the cinnamon crumble: in a bowl, mix flour, rolled oats, 1 tablespoon brown sugar and granulated sugar, cinnamon and coconut oil. Mix with your fingers to combine until the mixture resembles breadcrumbs. Sprinkle the crumble on top of the apples and cover with the apple tops.
Place apples on a baking tray and place in a preheated oven and bake 15-30 minutes, until the apples turn golden brown and soften. The baking time will vary depending on your apple variety.
When the apples are baked, remove them from the oven, let them cool down and serve with a tablespoon of vegan whipped cream, finely chopped pistachios and with a drizzle of agave or maple syrup.