Tender and sweet apples with a crunchy crumbly butter topping and warm spices! This easy vegan apple crumble is the perfect dessert to enjoy during the cooler months and when apples are in season. it is Easy to makemay be Prepare ahead of timeAnd always A crowd-pleaser. Be sure to bookmark this recipe because you’ll want to come back to it year after year.
The secret to making the best applesauce?
There are two secrets to the best vegan apple crumble ever. And they’re more crumble and pumpkin pie spice. See below.
More crushed: The key to making the best vegan apple crisp recipe is to make a ton of tuna slices. If you’re like me, a crisp, sweet, oozy, crumbly apple is the absolute best part of an apple crumble. So in my recipe, About 50% apple filling and 50% sliced apples. There are toppings toppings toppings for those who want to eat. (If you’re someone who likes more apple filling and less crumble, see the recipe notes for some adaptations).
Pumpkin Pie Spices: The second secret finishing touch is adding some pumpkin pie spice to the topping. Pumpkin pie spice is a blend of cinnamon, ground ginger, nutmeg, allspice, and cloves. It not only preserves the measurement of each ingredient but also creates the best combination of spices. You can buy pumpkin pie spice at the grocery store or make it yourself by following my recipe. Trust me, it’s a game-changer! I add pumpkin pie spice and extra ground cinnamon.
What is the difference between apple crisp and apple crumble?
The terms are used quite interchangeably depending on where you live. It is commonly called apple crumble in the US and apple crisp in the UK and Canada. Originally apple crumble didn’t have oats, but these days, many recipes (including mine) add oats because it adds a nice chewy texture. So feel free to call this recipe a crumble or a crisp, whatever works for you!
Cut the apples in advance:
One of my favorite parts of this vegan apple crumble recipe is that it can be made ahead of time so it’s the perfect dessert to serve at company, or you can pack it up and take it with you to a holiday gathering. Here are my tips for making it ahead of time.
- Proceed without baking: Combine the apple slices and then cover. Store in refrigerator for up to 24 hours. When ready to bake, unwrap and bake. Baking from cold may require a few extra minutes in the oven.
- Bake completely ahead: Let the apple crumble cool then cover and store in the fridge for up to 4 days. Reheat individual servings in the microwave, or reheat the entire crumble in the oven 350°F (180°C) until heated through, about 15 minutes).
- Freezing: You can freeze baked crumble or whole baked and cooled crumble. Cover with shredded cheese, then refrigerate for up to 2 months. Allow to thaw completely before baking or reheating.
Can this recipe be used to make other flavors of batter?
Yes I can! Swap apples for equal amounts of pears, peaches, berries, or other types of apples. If you do this, you may want to reduce the white sugar if the fruit you are using is sweet. Do not omit the sugar completely as you need some sugar to make the filling thick and syrupy.
How to Make Easy Vegan Apple Crumble:
For the apple:
Peel and core the apples and cut them into roughly ¾-inch pieces. Spread apples in a 6-cup (1.4 liter) baking dish.
Sprinkle the sugar, flour, lemon juice and cinnamon over the apples and toss to coat the apples evenly.
For crushed
In a medium bowl, whisk together the flour, brown sugar, pumpkin pie spice, cinnamon, and baking powder. Add oats and melted vegan butter and mix well.
Use your hands to sprinkle the crumb mixture evenly over the apples, and as you sprinkle, squish clumps of the crumb mixture together to make large crumbs (yum)! Bake covered for 35-40 minutes until golden brown and apples are tender when pierced with a knife. Let the apple crumble recipe cool for 10 minutes before serving. Serve hot with vegan vanilla ice cream if desired.
This easy vegan apple crumble…
- Has a crispy, crunchy, and chewy topping
- Can be done ahead of time
- The perfect dessert for Thanksgiving or any holiday occasion.
What to serve with the best apple crumble:
Vegan Vanilla Ice Cream (Cashew Base)
How to Make Ice Cream in a Blender (Guide)
Coconut Whipped Cream
And if you’re a pie kind of person, be sure to try the best vegan apple pie recipe.
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull
Easy Vegan Apple Crumble
Tender and sweet apples with a crunchy crumbly butter topping and warm spices! This easy vegan apple crumble is the perfect dessert to enjoy during the cooler months and when apples are in season. It’s easy to make, can be made ahead of time, and is always a crowd-pleaser.
Serving: 6
Calories: 459kcal
material
For the apple:
- 2 pounds Granny Smith Apples (6 – 7 apples) Measured before peeling (see step 2 for preparation)
- ¼ the cup white sugar
- 1 tablespoon All-purpose flour (Use a gluten-free all-purpose flour mix, if preferred)
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
For the Crumble:
- 1 the cup All-purpose flour (Use a gluten-free all-purpose flour mix, if preferred)
- ¾ the cup brown sugar
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon cinnamon
- ½ teaspoon Baking powder
- 1 the cup Togbog in rolled enthusiasm (glue-free if preferred)
- ½ the cup Melted vegan butter
- Vegan vanilla ice cream (optional for service)
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instructions
For the apple:
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Preheat your oven to 350°F (180°C).
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Peel and core the apples and cut them into roughly ¾-inch pieces. Spread apples in a 6-cup (1.4 liter) baking dish. Sprinkle the sugar, flour, lemon juice and cinnamon over the apples and toss to coat the apples evenly.
Comment
Make ahead/freezer-friendly:
- Proceed without baking: Combine the apple slices and then cover. Store in refrigerator for up to 24 hours. When ready to bake, unwrap and bake. Baking from cold may require a few extra minutes in the oven.
- Bake completely ahead: Let the apple crumble cool, then cover and store in the fridge for up to 4 days. Reheat individual servings in the microwave, or reheat the entire crumble in the oven 350°F (180°C) until heated through, about 15 minutes).
- Freezing: You can freeze baked crumble or whole baked and cooled crumble. Cover with shredded cheese, then refrigerate for up to 2 months. Allow to thaw completely before baking or reheating.
nutrition
Worship: 1Not served with ice cream (recipe serves 6) | Calories: 459kcal | Sugars: 83g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fats: 4g | Monounsaturated fats: 5g | Trans fats: 0.1g | Sodium: 133mg | Potassium: 316mg | Fiber: 6g | Sugar: 51g | Vitamin A: 803IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg