A cozy, comforting vegan Apple Crumble that’s perfect for fall gatherings or a simple weeknight dessert. It features tender apples beneath a buttery, crumbly topping, all dairy-free. This version serves about 4–6 portions and can be easily adapted for larger batches or smaller pans.
Ingredients
Apples
6-8 medium apples (such as Boskoop or Jonagold), peeled and quartered
Lemon juice: 1 tablespoon
Sugar: 2–3 tablespoons (adjust to the sweetness of the apples)
Cinnamon: 1 teaspoon
Optional: a pinch of nutmeg
For the crumble topping
Flour (you can use half-wheat or whole grain): about 120 g
Rolled oats: 60 g
Sugar: 60 g
Vegan butter or margarine: about 100 g, cold and cut into cubes
Optional: chopped nuts (e.g., walnuts or almonds) 30 g
A pinch of salt
Instructions
Preheat the oven to 180°C (350°F) with conventional oven settings.
In a bowl, toss the apples with lemon juice, sugar, and cinnamon. Transfer to a baking dish about 20×30 cm (or an equivalent size).
In another bowl, combine the crumble ingredients: flour, oats, sugar, and salt. Add the vegan butter cubes and, using your fingertips or a pastry cutter, work them into the dry ingredients until it forms a crumbly, pea-sized texture that clumps slightly when pressed.
Evenly spread the crumble topping over the apples.
Bake in the preheated oven for about 35–40 minutes, or until the topping is golden brown and the apples are soft. If you like a more caramelized top, you can increase the oven temperature a bit during the last 5–10 minutes or briefly broil, watching closely to avoid burning.
Remove from the oven and let cool slightly. This crumble pairs well with vegan vanilla ice cream, a drizzle of vegan caramel sauce, or a dusting of cinnamon.
Tips
For a firmer filling, you can stir in 1–2 teaspoons of cornstarch (or arrowroot) with the apples.
If you’d rather omit oats, try replacing them with crushed nuts or ground almonds for a different texture.
For extra crunch, fold in chopped walnuts or pecans into the crumble topping.