Especially delicious when served with a generous dollop of vegan custard or whipped cream. But my all-time favorite is a scoop of vegan vanilla ice cream.
That contrast of warm cake and cold ice cream is unbeatable!
With just 15 minutes of hands-on prep, this dessert is super low-effort and can be made ahead. Perfect for potlucks, family gatherings, or any time you need a fuss-free, crowd-pleasing treat.
🧾 Ingredients
Here's everything you need to make this vegan apple crumble recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Apples: I like to use a mix of sweet and tart apples, Granny Smith for their firm texture and tanginess, and Honeycrisp for natural sweetness and a softer bite. This combo gives the filling the perfect balance and texture: gooey, tender, and never mushy.
Apple Cider Vinegar: Tossing the apples in a splash of vinegar helps prevent browning and adds a subtle tang that brightens the filling. If you don't have any on hand, fresh lemon juice works just as well!
Sugar: Using both granulated and brown sugar gives the topping the perfect balance. White sugar helps it crisp up, while brown sugar adds moisture and a rich, caramel-like flavor. You can stick to just one if needed, or use coconut sugar for a less refined option.
Non-Dairy Butter: I usually go for vegan butter sticks (block-style) because they have the best flavor and texture. That said, for this recipe, vegan margarine works just fine too, so use whatever you have on hand!
Vanilla Pod: This takes the flavor of the apple filling to the next level. You can use a tablespoon of vanilla extract or a teaspoon of vanilla bean paste instead, just mix it in with the apples and vinegar.
🥣 Step-By-Step Images
Here's a visual overview showing how to make this vegan crumble. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe.
Make the crumble
Start by making the crumble topping. Just mix the flour, sugars, cinnamon, and salt in a bowl, then rub in the vegan butter with your fingertips until you get a crumbly texture.
It should look similar to coarse breadcrumbs with some bigger chunks (for that perfect crunch!).
Make the apple filling
For the filling, split your vanilla pod and rub the seeds into the brown sugar to infuse the sugar with a lovely aromatic flavor.
Then mix it with a little flour and cinnamon to coat the apples.
When prepping the apples, slice them fairly thin (about 1cm thick is ideal) so they soften evenly in the oven.
If you're not assembling right away, you can pop them in a bowl of water with a splash of lemon juice or vinegar to keep them from browning.
Assembly and Baking Tips
Once the apples are tossed in the sugar mixture, pack them snugly into your baking dish. Don't worry if they seem a bit mounded, as they'll soften and settle as they bake. Then scatter the crumble mixture generously over the top, right to the edges.
Bake until the topping is golden and crisp and the filling is bubbling up around the sides (usually about an hour).
If the crumble starts to brown too quickly, you can loosely cover it with foil halfway through. Let it sit for 10-15 minutes before serving to let the juices settle.
🍏 Variations
Here are some ways you can adapt this crumble to suit your taste and dietary requirements:
- Oaty topping: You can easily turn this crumble into a classic apple crisp by swapping out about a quarter of the flour in the topping for rolled oats. The oats add extra texture and a lovely toasty flavor once baked.
- Add berries: Replace about a cup of the apple slices with fresh or frozen berries like blackberries, raspberries, or blueberries for a pop of color and a juicy, tangy contrast. And if you're not in the mood for apples at all, check out my berry crisp instead (it's just as easy and delicious).
- Gluten-free: Use an all-purpose gluten-free flour in place of regular AP to make your apple crumble gluten-free. I do not recommend using oat flour, almond flour, or coconut flour as they behave differently from standard flour.
- Spices: Along with ground cinnamon, you can add nutmeg, allspice, and ground ginger, or opt for a readymade pumpkin spice mix instead.
- Nuts: Add a handful of chopped pecans or walnuts to the streusel topping.
💭 Recipe Tips
Don't discard the vanilla pod after scraping out the seeds-there's still plenty of flavor left. You can repurpose it by adding it to homemade vanilla extract.
Be careful not to overcook the apples. There's no need to pre-cook them for this recipe. Overdoing it can leave you with a mushy filling. The goal is tender apples that still hold their shape. To test if they're done, gently press a fork into the center of the crumble; the apples should be soft with just a bit of resistance.
Bake on an aluminum baking sheet. The sheet will conduct heat from the oven, helping to bake the filling quicker and more evenly.
💬 FAQs
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.
Absolutely! You can heat it in the microwave for around 2 minutes to get it nice and piping hot before serving.
To reheat in the oven, cover the dish with tinfoil to prevent the crumble from drying out, and bake for 15 minutes in a preheated oven at 160°C/320°F (fan-forced) or 175°C/350°F (conventional).
You can divide the ingredients by 6 or 8, depending on the portion size you'd like.
Simply bake it in a small heat-resistant ramekin. 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.
While this recipe is made for a 10.5"x7.5" dish, you can easily adapt the amounts to suit your baking pan with a little math.
For an 8-inch square pan, ¾ the recipe. For an 8-inch loaf pan, ½ the recipe.
🍎 More Vegan Apple Recipes
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📖 Recipe
Easy Vegan Apple Crumble
Ingredients
Crumble Topping
- 200 g (1 ⅔ cups) all-purpose flour
- 60 g (⅓ cup) granulated sugar *see note 1
- 60 g (¼ cup) light brown sugar *see note 1
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 120 g (4.23 oz) vegan butter room temperature, cut into cubes *see note 2
Apple Filling
- 100 g (¼ cup + 3 tablespoons) light brown sugar
- 1 vanilla pod *see note 2
- 1 teaspoon ground cinnamon
- 1 kg (2.2 lb) apples I use Granny Smith and Honeycrisp *see note 3
- 2 tablespoons apple cider vinegar *see note 4
- 3 tablespoons all-purpose flour
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 175°C/350°F.
Crumble Topping
- Crumble: Add the flour, granulated sugar, brown sugar, cinnamon, and salt to a medium bowl and stir.
- Add the cubed butter and use your fingertips to rub the butter into the dry ingredients until it resembles a crumble consistency. Set aside in the fridge while you make the filling.
Apple Filling
- Flavor the sugar: Scrape the seeds out of the vanilla pod and add them to a bowl along with the brown sugar and the leftover vanilla pod. Use your fingertips to rub the vanilla into the sugar, then remove the pod and any stringy residue from it (if there is any).
- Add dry ingredients: To the bowl with the vanilla sugar, mix flour and cinnamon (this will be used to coat the apples). Set aside.
- Prep the apples: Peel the apples and cut them into thin 1cm slices. To prevent them from browning you can submerge them into a large bowl of cold water once sliced. Drain the water from the apples and gently pat them dry with a clean kitchen towel.
- Coat the apples: Add the apple slices back to a large mixing bowl and toss them in the vinegar. Then add the vanilla sugar-flour mixture and toss the apples until coated evenly.
- Assemble: Pack the coated apple slices into a 10.5"x7.5" baking dish as evenly as possible. Then top with the crumble mixture in an even layer.
- Bake: Place the dish on an aluminum baking sheet or regular baking sheet (this will help it bake evenly and catch any overspill). Bake for 50-60 minutes until golden brown.
- Serving and storage: Once baked, you can let the crumble cool slightly for 10 minutes and serve hot. Once cooled, cover leftovers with plastic wrap or foil, or place in an airtight container and refrigerate for up to 5 days.
Notes
- Sugar: You can use all brown or white sugar, or coconut sugar which will give a darker result. If based in the States, use organic white sugar to ensure it is vegan.
- Vanilla Pod: Swap this for 1 teaspoon of vanilla extract or 1 tablespoon of vanilla bean paste, adding them with the vinegar.
- Apples: I use a combination of 6x Granny Smiths and 2x Honeycrisp. You can also use Braeburn or Pink Lady apples.
- Apple Cider Vinegar: Swap for fresh lemon juice.
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*This recipe was originally published in September 2022. The recipe has since been improved with simplified and updated.
So delicious! I was concerned that it might be a bit too sweet but the sweetness level is perfect! Thank you so much!
Hi Amy,
So happy to hear that! I’m glad the sweetness was just right and that you enjoyed it so much.
This is very tasty, thank you 🙂
Hi I haven't tried this recipe yet but could it work with gluten free flour? Would I need to add anything else?
Hi Sarb,
Ann all-purpose GF blend should be fine!
Cooked this tonight and it was very watery? Is this normal? Used braeburn apples and lemon juice
Hi AJ,
It shouldn't be, I would bake it for a little longer to help it cook down and that should fix it. It could be either if your oven temp was uneven or if there wasn't enough flour mixed in with the apples. I hope this helps!
Just went blackberry picking! Would you reccommend the vanilla, and cinammon for a blackberry crumble? (potentially blackberry and raspberry if i dont have enough blackberries haha)
Hi Naar,
Oh absolutely, cinnamon and vanilla are incredible with dark berries! I would suggest following my berry crisp recipe for the filling so you can get an idea of measurements etc, but feel free to swap around the berries depending on what you have handy: https://addictedtodates.com/vegan-triple-berry-crisp/
I took your advice and it was a hit!! ended up being a blackberry,raspberry,blueberry and apple crumble :') I topped it with some flowers i piped with your creme patisserie too! Thank you so much xx
That sounds so delicious, and beautiful!
Just made this for a potluck and it was so delicious and so easy to make. I used all white sugar and just a bit less and used a mix of white and wholewheat flour (trying to use what's I'm cupboard) and it was a delicious success. So happy and grateful! Every loved it. Thank you for the work you put into these beautiful recipes! Fool proof so an beginner to intermediate cook like myself. With love, Emma, Cork, Ireland
Hi Emma,
Thank you so much for trying the recipe and for your wonderful feedback, appreciate you so much! X
I’ve just made this it’s in the oven but I used nutellex not block butter. I hope it turns out ok. I’ll keep you posted x
Absolutely divine 💚🙌
So happy you loved it, thanks Nicole x