I used to eat this apple dessert on repeat during college. Simply because it is so easy, and pretty cheap to make too!
💭 What To Expect From This Recipe
- Affordable ingredients. Unlike a lot of vegan baking, this recipe is a little more forgiving when it comes to the type of butter you use. Sometimes, vegan block butter can be on the pricey side. So you can use the spreadable kind from a tub (plant-based margarine), which is generally more affordable.
- Quick and easy to make. No need for fancy equipment or complex baking methods. This easy vegan apple crumble requires just 15 minutes of hands-on prep time!
- Comforting and nostalgic. Like a lot of other apple desserts, this crumble recipe is a pure comfort food dessert. With its warming spices and buttery crumble topping. It was such a popular dessert growing up, and reminds me of childhood!
- Great for gatherings. This dairy-free apple crumble recipe is perfect when you want to whip up something easy and delicious for a crowd. You can easily double the recipe and use a larger 10 or 12-inch pan for Thanksgiving, Christmas, or dinner parties.
🍏 Ingredients Needed
Here's everything you need to make homemade vegan apple crumble from scratch:
Notes about the ingredients
- Apples: Like with my vegan apple pie, I like to use Granny Smith apples for this crumble. They're slightly sour and are perfect for vegan crumble. Pink lady or Braeburn apples are also great, and slightly sweeter.
- Vanilla extract: This takes the apple filling to the next level. It adds another layer of flavor and enhances the flavor of the apples.
- Sugar: I use a combination of granulated and brown sugar for the topping. The white sugar makes it crispy and the brown sugar adds a delicious caramelized flavor. You can also add a few tablespoons of oats to the topping to make vegan apple crisp!
- Vegan butter: My favorite type to use is vegan butter sticks (or block butter), but you can definitely get away with using vegan margarine as well.
🥣 How To Make Vegan Apple Crumble
Find the full list of ingredients, quantities, and instructions in the recipe card at the end of this post.
(1) Cut the apples into approximately 1cm cubes.
(2) Add the sugar, lemon juice, vanilla extract, cornstarch (if using), and ground cinnamon to a large mixing bowl and whisk to combine. Add the chopped apples to the bowl and stir, making sure they are fully coated in the juices.
(3) Transfer the apple filling and all the juices to the bottom of the greased baking dish.
(4) Add the dry ingredients for the crumble (flour, granulated sugar, brown sugar, cinnamon, and sea salt) to a bowl and whisk to combine.
(5) Add the vegan butter cubes and use the tips of your fingers to rub the butter into the flour mix to create a crumble consistency.
(6) Top the apple filling with the vegan crumble topping, and make it as even a layer as possible. Bake until golden brown and the apples have softened.
👩🍳 Expert Tips
- If you're in a rush, instead of using the rubbing-in method for the crumble topping, you can pulse the ingredients in your food processor.
- Grease your baking dish. A thin layer of vegan butter or oil rubbed on the base and sides of your baking dish will help prevent the filling from sticking to the pan.
- Coat the apples in the lemon juice mixture immediately once they've been chopped up. This will prevent them from discoloring.
- Don't overcook the apples! I'm not a fan of pre-cooking apples for pies and crumbles as this risks them turning to mush. The apples are best when they're soft but still retain some shape.
- Add blackberries to the filling for a delicious apple blackberry crumble. I recommend adding cornstarch to the recipe as berries can tend to seep out more juices when cooking.
It will keep in the fridge for up to 5 days. Cover it completely with plastic wrap or foil, or place it in an airtight container before refrigerating.
Yes, you can freeze it in an airtight container for up to 3 months.
You can warm it back up in the oven before serving to help bring back some of the crunch to the topping.
Absolutely, you can divide the ingredients by 6 or 8 depending on the size portion you'd like.
Simply bake it up in individual portions in heat-resistant ramekins. I would check on it after the first 30 minutes of baking, seeing as it will need a little less time to cook this way.
Coat the apple filling in 2 tablespoons of cornstarch before baking. The cornstarch will soak up any liquid from the apples while they cook.
🍎 More Vegan Apple Recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- Preheat your oven to 170°C (338°F). Grease the sides and base of an 8x8" baking dish with vegan butter or oil.
- Make the apple filling: Wash, peel, and remove the cores from the apples. Slice them into approximately 1cm cubes.
- Add the sugar, lemon juice, vanilla extract, cornstarch if using it, and cinnamon to a large mixing bowl and whisk to combine. Add the chopped apples to the bowl and stir using a spatula. Make sure all the apples are completely coated in the juices.
- Transfer the apples and juices to the bottom of the greased baking dish and set aside.
- Make the crumble topping: To a medium bowl, add the flour, white and brown sugar, cinnamon, and sea salt, and whisk to combine. Add the butter cubes and use the tips of your fingers to rub the butter into the flour mix. You'll be left with a crumble consistency.
- Distribute the crumble topping on top of the apple filling in an even layer.
- Bake: Bake for 40-55 minutes, check the apples are cooked after the 40 minutes by piercing them with a skewer. If the apples are slightly al dente they will still have some shape, or you can cook them for longer for a softer filling. Tip: If the crumble is browning too quickly, simply cover the crumble with some foil and return to baking.
- Storage: Store in an airtight container or even better, covered in the dish in which you baked it. Refrigerate for up to 3 days.
- Granny Smiths, Braeburn, or Pink Lady apples are my favorite for this recipe.
- Some sugar in the US is not vegan, if in doubt use organic sugar.
- Cornstarch helps reduce juices in the bottom of the pan after baking.
- Vegan butter: Take this out of the fridge to sit at room temperature for 30 minutes to an hour. Make sure you use vegan block butter NOT spreadable butter from a tub. I use flora plant butter which is nut-free, coconut-free, and gluten-free.
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