My Vegan Apple Crumble recipe celebrates autumn, where tender apple pieces mix with cozy cinnamon, brown sugar and the richness of vegan butter. It features a mix of sweet-tart apples without oats. If you prefer a tart apple crisp, Granny Smith apples are a classic choice. Baked to perfection, this crumble features a generous layer of crumble on top with saucy cinnamon apples below; it’s a crunchy, creamy and melt-in-your-mouth delight. | This recipe is brought to you by Bob’s Red Mill.
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A Simple Vegan Apple Crumble
It’s one of the easiest and fuss-free desserts you’ll make. No wonder it’s a classic!
With a flavor profile similar to my Cinnamon Apple Crisp Bars, this recipe is less time-intensive to make and is shared in bowls rather than bar form.
Familiar and welcoming, Apple Crumble is an ideal dessert for casual gatherings or for more formal holiday celebrations. It’s best served warm with a scoop of vanilla bean ice cream.
This Recipe Is
- crunchy crispy – creamy texture
- easy to make
- prep ahead
If you love Seasonal Fall Recipes, you’ll enjoy this vegan apple crumble!
Ingredients Make All the Difference
Choosing high-quality ingredients is important for best flavor. It reflects the love and attention that goes into each recipe I create for my family, friends, and the Vanilla And Bean community. I use Bob’s Red Mill Organic Unbleached All Purpose Flour in this and many of my baked goods recipes. It’s a high-quality flour that produces consistent results every time.
You’ll find Bob’s Red Mill All Purpose Flour in my pastry for pies, cookies and much more! It’s perfect for every day and an ingredient you’ll always find in my pantry.
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How to Make Brown Sugar Vegan Apple Crumble
step by step
The crumble has a long bake to ensure tender apples. To protect the crumble topping from getting too dark, lay a piece of foil over the top of the crumble about halfway through baking.
What Types of Apples to Choose?
Since we’re using fresh crisp apples, you can choose your mix. At the market, I pick up at least three different varieties, but always prefer Honeycrisp and Graventstein in the mix for their sweet-tart flavor. For an extra tart crumble, include the classic, Granny Smith.
- Cortland
- Honeycrisp
- Gravenstein
- Cameo
- Jonagolds
- Pink Lady
- Granny Smith – if you like tart apples
These varieties hold their structure well, making them a perfect fit for our vegan apple crumble. Some of the apples on the outer edges of the baking dish will soften quicker than the ones in the middle, so you’ll have a combination of softer apples and others with a little tooth.
Using a mix of at least three different types of apples yields flavor interest, texture variety and a lovely fragrance. Choose your favorites and go with it!
Traci’s Tips
- Prep Ahead: the crumble topping can be made at least three days ahead and stored in the refrigerator. For longer storage, it freezes with ease. It can be used on the crumble straight from the freezer. No need to thaw.
- For Freezing: this crumble freezes well, although it isn’t as crunchy as fresh. However, it’s still worth saving for longer storage!
Vegan Cinnamon Apple Crumble (no oats)
Ingredients
For the Crumble Topping:
- 1 cup + 1 tablespoon (150 grams) Unbleached All Purpose Flour, I use Bob's Red Mill
- 2/3 cup (125 grams) Light Brown Sugar
- 3/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Fine Sea Salt, omit if using salted vegan butter
- 8 tablespoons (113 grams) Unsalted Vegan Butter, cold, straight from the fridge, divided. I use Miyoko's Creamery or Earth Balance Buttery Sticks.
- 1/2 cup (55 grams) Walnuts, rough chopped
For the Apple Mixture:
- 4 (1 pound 12 ounces / 815 grams) Medium Apples, (see notes)
- 2 tablespoons Unbleached All Purpose Flour
- 2 tablespoons Brown Sugar
- 3/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg, fresh if you can
- 1 Lemon, zested
- 1 1/2 teaspoons Vanilla Extract
- 1/4 cup (60 grams) Water, sub apple juice or apple cider if desired
Instructions
Get Ready:
- Use 1/2 tablspoon of vegan butter to greese an 8×8 inch (20×20 cm) baking vessel. Set aside.
- Arrange an oven rack in the center of the oven and preheat to 350 Fahrenheit (180 Celcius).
Make the Crumble Topping:
- In a medium mixing bowl, mix the flour, sugar, salt (if using) and cinnamon. Cut the remaining butter (7 1/2 tablespoons) into small almond size chunks, about 1/2 inch (1.3 centimeters) pieces. Transfer the butter to the flour mixture. Using your hands, work the butter into the flour mixture by pinching and tossing the ingredients. Continue working the butter into the mixture until a chunky mealy/sandy texture is formed. Squeeze the ingredients in your fist. If the dough holds its shape, it's ready. For a more chunky mixture, you can form clumps just by squeezing small pieces of the ingredients together. Gently fold in the walnuts.
- Transfer the crumble topping to the refrigerator while you prepare the apples.
Make the Apple Mixture:
- *Peel, core and dice the apples to about 1/2 inch (1.3 centimeters) chunks. You'll need about 5 cups (610 grams) diced. Transfer the apples to the prepared baking dish.To the apples, add the flour, sugar, cinnamon, nutmeg, lemon zest, vanilla extract and water (or apple juice or cider). Mix throughly until the ingredients are incorporated.
Assemble and Bake:
- Remove the crumble topping from the fridge and sprinkle it evenly over the apples, tucking in any large chunks of walnuts so they don't burn.
- Bake the crumble at 350 Fahrenheit (180 Celcius) for 45-50 minutes, laying a sheet of foil loosely over the top of the crumble halfway through baking (this protects the top from getting too dark). Remove the foil 5 minutes before removing the crumble from the oven. It will be bubbly around the edges and dark golden brown on top when ready.Allow the crumble to rest at room temperature for 10 minutes before serving. Spoon into serving bowls and share with a scoop of your favorite vanilla ice cream.
For Storage:
- Cool completely, then store in the refrigerator, covered, for up to three days. Rewarm in a 350 degree oven for about 15-20 minutes loosely covered with a sheet of foil. Leftovers can be frozen for up to two weeks. Thaw in the refrigerator overnight.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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In the printed instructions, it does not state to add the chopped walnuts to the crumble mixture. It does say it in the detailed instructions with pics. Since I like to print the recipe out, I neglected to add the walnuts! I’m sure it will be good. I might toast the walnuts and add when finished.
Hi Barbara! I see walnuts in the ingredient list for the topping, but I missed adding it in the method. I updated “fold in the walnuts” to the method. Thank youu for letting me know! Toasting and adding when finished is a good solution.