Description
This Vegan Apple Crumble is a warm and comforting dessert featuring tender cinnamon-spiced apples topped with a crunchy, buttery vegan crumble. Perfect for cozy evenings, it’s easy to make and delicious served with vegan vanilla ice cream or salted caramel.
Ingredients
Scale
Apple Filling
- 6-7 cups peeled, cored, and diced apples (about 2 1/2 pounds whole apples)
- 1/2 cup brown sugar, packed
- 2 tablespoons lemon juice
- 2 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Crumble Topping
- 1 cup all purpose flour
- 3/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter, melted
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch casserole dish with a non-stick spray to ensure easy cleanup and prevent sticking.
- Mix Apple Filling: In a large bowl, combine the peeled, cored, and diced apples with brown sugar, lemon juice, all-purpose flour, ground cinnamon, and salt. Stir thoroughly until all the apple pieces are fully coated with the mixture.
- Assemble Filling: Transfer the apple mixture evenly into the prepared casserole dish and set it aside while you prepare the crumble topping.
- Prepare Crumble Topping: In a medium bowl, whisk together all-purpose flour, brown sugar, ground cinnamon, baking powder, and salt. Pour in the melted vegan butter and stir until the mixture becomes crumbly. Use your fingers to pinch and combine the topping, creating some larger chunks for texture.
- Top the Apples: Sprinkle the crumble topping evenly over the apple filling. Aim to leave some larger clusters to create delightful crunchy bites once baked.
- Bake: Place the dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown, the apples are tender, and bubbling sides are visible.
- Serve: Let the crumble cool slightly before serving. Enjoy warm, ideally paired with vegan vanilla ice cream and optionally drizzled with vegan salted caramel for an indulgent touch.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Any apple variety works well; Granny Smith and Honeycrisp apples or a combination provide a great balance of tartness and sweetness.
- Miyoko’s vegan butter was used, but feel free to use your preferred vegan butter or coconut oil as an alternative in the crumble topping.
Nutrition
- Serving Size: 1 slice (1/8th of the recipe)
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
