Vegan Apple Crumble | FoodByMaria

Vegan Desserts

Easy Vegan Apple Crumble

Prep

25 minutes

Cook

1 hour

Yield

8-10

This easy Vegan Apple Crumble screams fall. It may not be healthy, but it’s damn good for your soul. It’ll warm you up from the inside out with the perfect in-season apples made into a classic recipe with a vegan twist. Whip this delicious dessert up with basic ingredients and fresh-picked apples, and serve with your favorite vegan ice cream. 

Hand peeling apple to make Vegan Apple Crumble.

Why you’ll love this Vegan Apple Crumble: 

  • It is made with simple ingredients
  • It is perfect for fall 
  • You can serve it with your fav ice cream
  • Made with in-season fruits

Dry ingredients for Vegan Apple Crumble in white bowl.

Apples added into dry ingredients for Vegan Apple Crumble.

Hands mixing all ingredients together to create the crumble topping for the Vegan Apple Crumble.

How do you make Vegan Apple Crumble?

What I love about crumbles is that they are so delicious but pretty easy to whip together with whatever fruit you have. They are way easier (in my opinion) than pies, however, you can totally use this filling to make a pie with your fav pie crust as well. 

First off, you need to start by making the crumble. Mix all the ingredients listed below for the crumble, apart from the butter, into a bowl until well combined. Then add the butter and mix with your hands until large clumps form. Freeze the crumble for 30 minutes or until you are done with your filling.

Next, let’s make the filling. Combine all your filling ingredients into a large mixing bowl. Stir well and let sit for up to 15 minutes.

Last but not least, bake ‘er up! Preheat your oven to 350F and grease your baking dish of choice. Give your filling one last toss before adding it to your dish. Top your filling with crumble, mounding if needed, and don’t worry about having a mix of large or small clumps as these will add a good texture. 

Bake for one hour or until golden brown and bubbling. Transfer to a rack to let cool then serve with your favorite ice cream.

Person sprinkling the crumble on top of the apple in a serving dish.

What apples should I use in apple crumble? 

You’ll notice I used honeycrisp apples. However, although you can totally experiment, they say the best options are apples that are crisp and tart, like a honeycrisp or a granny smith. But honestly, I’ve used so many kinds of apples or whatever you can pick at your local apple orchard, and I still find this recipe is always delicious. It’s simple, classic, and it’s the perfect way to use in-season fruits for fall. 

The Vegan Apple Crumble ready to bake!

What are the benefits of apples? 

You’ve probably heard the saying “An apple a day keeps the doctor away”. And to be honest, I can’t tell you if that’s true or not. What I can tell you though is that apples do contain a lot of healthy benefits. Some of the benefits include: 

  • Whiter, healthier teeth
  • Protecting from Alzheimer’s and Parkinson’s
  • Curb all sorts of cancers
  • Help reduce cholesterol 
  • Improves heart health
  • Boosts your immunity  

Tools used to mix up this Vegan Apple Crumble on a wood cutting board.

Vegan Apple Crumble with perfect sunlight shining in onto the serving dish with vanilla ice cream.

Other sweet recipes you’ll love: 

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All images are done in collaboration with Extra For Avocado
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Vegan Apple Crumble with perfect sunlight shining in onto the serving dish with vanilla ice cream.

Easy Vegan Apple Crumble

  • Author: Maria Koutsogiannis
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 8-10 1x
  • Category: Vegan Desserts
  • Cuisine: Baked Goods
  • Diet: Vegan

Description

This Easy Vegan Apple Crumble is easier to whip up than a pie and it’s perfect when served with your favorite vegan ice cream. A classic fall recipe!


Scale

Ingredients

For the filling:

  • 7 honey crisp apples, cored, peeled and cut into 1/8 ” slices
  • 3/4 cup dark brown sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp. finely grated orange zest
  • juice of half a lemon
  • 1 teaspoon ground cinnamon
  • 1 tbsp. corn starch

For the Oat Crumble:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup dark brown sugar
  • 1 1/2 tsp.  vanilla extract
  • 3/4 tsp baking powder
  • 1 tsp  ground cinnamon
  • pinch of  salt
  • 3/4 cup unsalted vegan butter, cut into pieces, frozen or cold

Instructions

To make the crumble. 

Mix all your ingredients apart from the butter into a bowl till well combined.  Add butter and mix with your hands until large clumps form.  Freeze for 30 minutes or until you are done with your filling.

To make the filling:

Combine all your ingredients into a large mixing bowl.  Stir well and let sit for up to 15 minutes.

To bake the crisp:

Preheat your oven to 350F.  Grease your baking dish of choice lightly and place onto a cooking sheet to avoid oven splatter or dripping.

Give your filling one last toss before adding to your dish, you want this to be quite dry so leave any excess juices behind.  Top your filling with crumble, mounding if need be. Feel free to have large or small clumps for fun texture and crispness!

Bake for one hour or until your toppings are golden brown and bubbling throughout. Transfer to a wire rack and let cool for 15 minutes before serving with some ice cream of choice.


Notes

Crumble can be made 1 week ahead just be sure to cover and freeze.

Leftovers last in the fridge, in a tightly sealed container for up to one week.

Keywords: recipe, easy, healthy, baker, pie

Eileen Zarkovacki

Amazing!!!

Maria Koutsogiannis

THank you my love!! Did you enjoy the recipe!?

Lauren Marinigh

I’m legit going apple picking this weekend so this is perfect!

Maria Koutsogiannis

You need to make this 100%

Cassandra Rowland

this was amazing, thank you Maria!

Maria Koutsogiannis

Thank you sweetie!

Andrea

This was just delicious!!!!!!!

Maria Koutsogiannis

Thanks so much, Andrea!

Michelle Menard

So so good, not too sweet and super easy to make! Will definitely make again.

Maria Koutsogiannis

Thanks, Michelle!

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