This simple and cozy vegan apple crumble is the perfect dessert for chilly fall days. The buttery streusel topping is crispy and soaks up the jammy juices from the delicious spiced apple filling. Serve it up with a scoop of vanilla ice cream and tuck in!
I’ve got one more apple recipe for you before I start posting new holiday themed recipes and DIY gift ideas. This rustic apple crumble is a keeper though and we’ve been making and eating it all fall and will most likely continue to do so though the chilly winter months ahead. It’s seriously so easy and perfect for those times when you don’t have the time or energy to make, roll out and decorate pie crusts. The “crust” is turned into flaky crunchy crumbles. And you won’t have to worry about soggy bottom crusts.
Tart apples are best here to balance out the sweetness of the sugar. I’ve been using a mix of heirloom baking apples but Granny Smith apples will do just fine. The aromas of vanilla and cinnamon will fill your home while this is baking. Eat it hot of the oven and don’t forget a scoop of vanilla ice cream. Put it together and bake it while dinner is cooking for an easy Sunday dessert.
This is the crumble I’ve been making on my instagram story all fall and so many of you have asked for the recipe. Thanks for your patience! I kept making it after daylight was fading so it never got photographed. I finally baked it early in the day this week especially for the blog.
Hope you love it as much as we do!
xx Kaity
recipe after the jump…
More Delicious Apple Desserts
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Rustic Vegan Apple Crumble Recipe
Ingredients
Filling
- 3 lbs tart apples about 8
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
Topping
- 1-1/2 cups all purpose flour or white whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegan butter or vegan shortening
- 2-4 tablespoons cold water
Instructions
- Preheat oven to 400˚F. Line a sheet pan with tin foil to catch drippings just in case the crumble filling bubbles over the sides while baking.
- Peel, core and thinly slice apples and toss in lemon juice in a mixing bowl to keep them from browning. Coat apple slices in sugar, cinnamon and vanilla extract and add the mixture to a baking dish or pie plate.
- In a separate bowl stir flour, sugars, salt and cinnamon together with a fork. Cut in shortening until mixture resembles coarse breadcrumbs with some pea sized bits. Add water 1 tablespoon at a time and stir with a fork until topping comes together into shaggy/lumpy crumbles.
- Cover apples with crumble topping and bake at 400˚F for 40 minutes until juices are bubbling and apples are soft.
- Serve hot or warm with a scoop of vanilla bean coconut ice cream. Enjoy!
Notes
- Leftover crumble will keep covered at room temperature overnight or for several days refrigerated.
charlotte
Looks so lovely and simple. Question – what is the foil lined sheet pan to be used for?
Kaity Farrell
Hi Charlotte! Thanks for your question. The foil lined pan is to catch any bubbling juices that may drip from the crumble. I like to do that for all juicy/fruit pies and tarts just in case they bubble over. The foil saves you from srcubbing the pan and the pan saves you from scrubbing the oven. I should have mentioned that in the recipe. I’ll update it, thanks!
charlotte
Brilliant! Thanks for your prompt reply. I suspected that might be the purpose but wanted to make sure I hadn’t missed anything. Have the ingredients on hand so hope to make this over the next few days. So glad I found your site as I have a daughter who is gradually making the change to vegan. Will be trying many more of your recipes. Cheers!
Kaity Farrell
Hi Charlotte! Thanks for reading! I hope you like the crumble! Let me know how it turns out.
xx Kaity
Kaity Farrell
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