Vegan Apple Crumble Recipe
This vegan apple crumble recipe is sweet, cinnamon-y, soft and crumbly. Served with vegan whipped cream or ice cream, it’s the perfect comfort food for those chilly autumnal nights.
It feels like just a few weeks ago that I was baking summer-themed desserts, sipping on iced teas and complaining that it was too hot.
Then suddenly, it’s October…
I can’t deny that I am a huge fan of Autumn. There’s something so lovely about being cosied up inside, candles lit, and being permanently glued to a mug of hot tea.
I hate the dark, dull days of Winter with a passion but this time of year is just so perfectly in-between. It’s not too hot, not too chilly, and the leaves are always a pretty sight.
And of course, there’s the food. Cinnamon flavoured everything, sticky toffee puddings and my all-time favourite: vegan apple crumble.
In my opinion, apple crumble is the ultimate Autumnal dessert. It’s so simple but so delicious. Anything with hot fruit and ice cream will always be a winner in my book.
I was first inspired to make this vegan apple last year after my partner and I went apple picking last year. And after a bit of practice with my photography, I thought I’d make it again and make it look a little more visually appealing this time.
More Autumnal vegan desserts
- Sticky toffee pudding
- Chocolate orange cupcakes
- Carrot cake
- Cherry bakewell tart
- Coffee cake
- Apple crumble bars
How To Make Vegan Apple Crumble
I’ve experimented with lots of different kinds of apples over the years but I’ve found that Bramley apples cook the best, and the sourness is a great match for the sweet cinnamon flavours.
If you can’t get your hands on Bramley apples where you’re from, you can also use green Granny Smith apples instead. They’ll give the same effect and taste just as good!
Preheat your oven to 180C / 350F.
For this recipe, I’d recommend using an 8×10 rectangular dish or pan that’s a few inches deep. You need to make sure there’s enough room for all the apples to fit in there!
I like to make my crumble topping first to prevent the apples from going brown after they’re chopped.
To do this, add 160g of plain flour (1+1/4 cup) into a large bowl along with 100g of soft brown sugar (1/2 cup) and 1 teaspoon of cinnamon.
Mix it together well, making sure any lumps of sugar are gone.
Add 100g of vegan butter (3/8 cup + 1 tablespoon) into the bowl, then use your hands to rub it into the flour/sugar mix. Keep doing this until you have a mixture that resembles breadcrumbs.
Set the crumble mix to one side for now while you prepare the filling.
Filling & baking
For the crumble filling, you’ll need around 700g of cooking apples (~24oz). This will be around 3-4 Bramley apples, depending on the size of the ones you have.
If you can’t get a hold of cooking apples, you can use green apples instead.
You can technically use any type of apples you like, but cooking apples and green apples have a tart flavour that tastes really nice in a crumble.
Peel and core the apples, then slice them to around 1/4 of an inch thick, which will help them to become soft and juicy as they bake.
A great tip to prevent the apples from browning as you’re chopping them is to sprinkle the slices with lemon juice.
Place the apple slices into a large bowl. Add in 4 tablespoons of brown sugar and 1/2 a teaspoon of cinnamon.
Give it a quick mix to make sure everything is well combined.
Transfer the apple slices into your baking dish and gently spread them out.
Pour the crumble mixture that you made earlier over the apple slices and distribute it evenly.
Gently press it down using the back of a spoon so that it forms a slightly firm topping.
Pop it in the oven to bake for around 45-50 minutes. When it’s done, the apple slices should be soft and releasing some of their juices.
Then all that’s left to do is just cut it into slices and enjoy!
Apple crumble is delicious on its own but I love pairing it with some of these goodies:
- Vanilla ice cream
- Whipped cream
If you’re interested in using coconut cream, you can use my whipped coconut cream recipe.
Another classic! Does anyone else remember apple crumble and hot custard from their school meals? It was by far one of my fave desserts as a child!
Sadly, traditional custard usually has eggs and/or dairy in it. But I have a recipe for homemade vegan custard that takes just 5 minutes to make!
If you don’t want to make your own, did you know that Bird’s custard powder is vegan-friendly if you make it with plant-based milk instead of cow’s milk? Alpro also have a dairy and egg free custard that you can buy ready-made and it’s delicious!
Bramley/cooking apples are what’s traditionally used for this recipe in the UK but this recipe will taste delicious with any type of apples! I have made it with green Granny Smith apples with great results. Just note that you will need more apples if you use a smaller variety.
It can take quite a while to peel, core and chop all of the apples so it’s quite common for the slices to turn brown after a few minutes.
To prevent this, squeeze some lemon juice over the slices as you go. The acid will keep them nice and fresh!
I’d recommend using caster/superfine sugar if you can’t find brown sugar. It’ll be just as delicious without tasting grainy. Note that it won’t look as “golden” after baking so be careful not to overbake if you use caster sugar.
Store the crumble covered in the fridge and it’ll last for around 3 days. Heat it up in the microwave before serving.
Absolutely! I love to bake a large batch of this and keep in the freezer for the super chilly nights when my soul needs it the most.
You’ll need to allow it to cool completely and either wrap the whole thing up while it’s in the dish or transfer it to an airtight container. You can freeze it for up to two weeks.
To defrost it, unwrap the dish (or transfer it from the airtight container onto a plate) and leave at room temperature for a few hours until it’s fully thawed.
I hope you’ll love this recipe as much as I do. If you make it yourself, please leave a rating or comment below to let me know how it went.
Happy baking! xo
Vegan Apple Crumble
A sweet, soft and crumbly apple dessert that's perfect for Autumn. Made without eggs or dairy!
For the crumble mixture:
- 160 g All purpose flour (1+¼ cups)
- 100 g Soft brown sugar (½ cup)
- 1 Teaspoon Ground cinnamon
- 100 g Vegan butter (3/8 cups + 1 tablespoon)
For the filling:
- 700 g / 24oz Bramley apples* (around 3-4)
- 4 Tablespoons Soft brown sugar
- ½ Teaspoon Ground cinammon
For the crumble mixture:
Preheat oven to 180°C/350°F (160°C/325°F for fan or convection oven). Have an 8×10-inch baking dish or pan ready that's at least a few inches deep.
In a large bowl, mix together the flour, sugar and cinnamon.
Add the butter and use your fingers to rub it into the dry mixture until it resembles breadcrumbs. Set the topping aside while you prepare the filling.
For the filling:
Peel and core the apples, then chop them into slices that are around ¼ of an inch thick. If they are too thick, they won't soften enough while baking.
Place the apple slices in a large bowl with the sugar and cinnamon then give it a quick mix to combine.
Transfer the apples to your baking dish and spread them out evenly.
Pour in the crumble mixture and distribute it evenly over the apples. Press it into place using the back of your spoon.
Bake for around 45-50 minutes, until the apples are tender. Serve warm with vegan cream, ice cream or custard.
- *You can sub Bramley apples for around 5-6 Granny Smith green apples.
- Store covered in the fridge for up to 3 days.