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Rustic Vegan Apple Crumble





  • 11/2 cups all purpose or white while wheat flour
  • 1/4 cup organic (white) sugar
  • 1/4 unrefined (dark) sugar or coconut sugar
  • 1/2 teaspoon kosher sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup vegan shortening or butter
  • 24 tablespoons cold water


  1. Preheat oven to 400˚F.
  2. Line a sheet pan with tin foil to catch drippings just in case the crumble filling bubbles over the sides while baking.
  3. 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.
  4. Add sliced apples to baking dish or pie plate.
  5. 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.
  6. Cover apples with crumble topping and bake at 400˚F for 40 minutes until juices are bubbling and apples are soft.
  7. Serve hot or warm with a scoop of vanilla bean coconut ice cream. Enjoy!


Leftover crumble will keep covered at room temperature overnight or for several days refrigerated.