Tender and sweet apples with a crunchy crumbly buttery topping and warming spices! This easy vegan apple crumble is the best dessert to enjoy during the cooler months and when apples are in season. It's simple to make, can be made ahead of time, and is always a crowd-pleaser. Be sure to bookmark this recipe because you'll want to come back to it year after year.
The secret to the best apple crumble?
There are two secrets to making the best vegan apple crumble ever. And they are more crumble and pumpkin pie spice. See below.
More crumble: The key to making the best vegan apple crisp recipe is to have a TON of crumble topping. If you are like me, then a crisp, sweet, oaty, crumble is the absolute best part of an apple crumble. So in my recipe, there is about 50% apple filling and 50% crumble topping which I think is the perfect balance! (If you are someone who likes more apple filling and less crumble, see the recipe notes for some adaptions).
Pumpkin pie spice: The second secret finishing touch is to add a bit of pumpkin pie spice to the topping. Pumpkin pie spice is a mixture of cinnamon, powdered ginger, nutmeg, allspice, and cloves. This not only saves measuring each ingredient but it makes for the best combination of spices. You can buy pumpkin pie spice in grocery stores or make it yourself following my recipe. Trust me, this one is a game-changer! I add pumpkin pie spice plus extra cinnamon to the crumble.
What's the difference between apple crisp and apple crumble?
The terms are used pretty interchangeably depending on where you live. It's usually called apple crumble in the US and is called apple crisp in the UK and Canada. Originally apple crumble didn't contain oats, but these days, many recipes (including mine) do add oats as it adds a gorgeous chewy texture. So feel free to call this recipe a crumble or a crisp, whatever works for you!
Make apple crumble in advance:
One of my favorite parts of this vegan apple crumble recipe is that can be made ahead of time so it's the perfect dessert for serving to company, or you can pack it up and take it with you to bring to a holiday gathering. Here are my tips for making it ahead of time.
- Make ahead unbaked: assemble the apple crumble and then cover. Store in the fridge for up to 24 hours. When ready to bake, uncover and bake. It may need a couple of extra minutes in the oven if baking from cold.
- Make ahead fully baked: allow the apple crumble to cool then store covered in the fridge for up to 4 days. Reheat individual servings in the microwave, or reheat the entire crumble in the oven at 350°F (180°C) until heated through, about 15 minutes).
- Freeze: you can freeze unbaked crumble or fully baked and cooled crumble. Cover the crumble tightly, then freeze for up to 2 months. Allow to thaw completely before baking or reheating.
Can this recipe be used to make other flavors of crumble?
Yes, it can! Swap the apples for equal amounts of pears, peaches, berries, or another type of apple. If you are doing this, you may want to reduce the white sugar if the fruit you are using is sweet. Do not omit the sugar completely as you need some sugar so that the filling thickens and gets syrupy.
How to make Easy Vegan Apple Crumble:
For the apples:
Peel and core the apples and cut them into chunks about ¾ inch in size. Spread the apples in a 6-cup (1.4 liters) baking dish.
Sprinkle the sugar, flour, lemon juice, and cinnamon over the apples and toss to coat the apples evenly.
For the crumble
In a medium bowl, whisk together the flour, brown sugar, pumpkin pie spice, cinnamon, and baking powder. Add the oats and melted vegan butter and mix well.
Use your hands to sprinkle the crumble mixture evenly over the apples, and as you sprinkle, squeeze clumps of the crumble mixture together to make larger crumble pieces (yum)! Bake uncovered for 35 - 40 minutes until golden brown and the apples are tender when pierced with a knife. Allow the apple crumble recipe to cool for 10 minutes before serving. Serve warm with vegan vanilla ice cream if desired.
This easy vegan apple crumble...
- has a crispy, crunchy, and chewy topping
- can be made ahead of time
- is the perfect dessert for Thanksgiving or any holiday occasion.
What to serve with the best apple crumble:
Vegan Vanilla Ice Cream (cashew base)
How to make ice cream in a blender (guide)
Coconut Whipped Cream
And if you are more of a pie kinda person, be sure to give the best vegan apple pie recipe a try.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
Easy Vegan Apple Crumble
Ingredients
For the Apples:
- 2 lbs granny smith apples (6 - 7 apples), measured before peeling and coring (see step 2 for prep )
- ¼ cup white sugar
- 1 tablespoon all-purpose flour, (use a gluten-free all-purpose flour blend, if preferred)
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
For the Crumble:
- 1 cup all-purpose flour, (use a gluten-free all-purpose flour blend, if preferred)
- ¾ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 cup rolled oats, (gluten-free if preferred)
- ½ cup melted vegan butter
- vegan vanilla ice cream, (optional for serving)
Instructions
For the apples:
- Preheat your oven to 350°F (180°C).
- Peel and core the apples and cut them into chunks about ¾ inch in size. Spread the apples in a 6-cup (1.4 liters) baking dish. Sprinkle the sugar, flour, lemon juice, and cinnamon over the apples and toss to coat the apples evenly.
For the crumble:
- In a medium bowl, whisk together the flour, brown sugar, pumpkin pie spice, cinnamon, and baking powder. Add the oats and melted vegan butter and mix well.
- Use your hands to sprinkle the crumble mixture evenly over the apples, and as you sprinkle, squeeze clumps of the crumble mixture together to make larger crumble pieces (yum)!
- Bake uncovered for 35 - 40 minutes until golden brown and the apples are tender when pierced with a knife. Allow it to cool for 10 minutes before serving. Serve warm with vegan vanilla ice cream if desired.
Notes
- Make ahead unbaked: assemble the apple crumble and then cover. Store in the fridge for up to 24 hours. When ready to bake, uncover and bake. It may need a couple of extra minutes in the oven if baking from cold.
- Make ahead fully baked: allow the apple crumble to cool then store covered in the fridge for up to 4 days. Reheat individual servings in the microwave, or reheat the entire crumble in the oven at 350°F (180°C) until heated through, about 15 minutes).
- Freeze: you can freeze unbaked crumble or fully baked and cooled crumble. Cover the crumble tightly, then freeze for up to 2 months. Allow to thaw completely before baking or reheating.
Nutrition
More vegan dessert recipes you might enjoy:
Gail says
This is the best apple crumble I’ve ever made! I did not have Granny Smith apples - I think I used Macintosh - I made it exactly as written - the melted butter is so much easier than “cutting it into the flour” wow wow wow - the pumpkin spice in the topping gives it so much flavor - nice touch Sam !!!!
Lauren says
Do you think I could make one serving of this?
Jess @ IDTLC Support says
Hi Lauren! There is an adjustment on the serving size above the ingredients, and you can - or + to reduce or increase the portions. That should help you decrease for your intended size. You could likely do smaller portions in a muffin pan.
SwashB says
I don’t bother taking the extra time to peel the apples. They are just fine when washed and sliced with the skins on.
Sam Turnbull says
Perfect!
Michelle says
Well Sam, you've done it again!! I've been making apple crisp for 40+ years and it was always .... good ..... but this one is GREAT!!!! Just the right combination of ingredients and the addition of pumpkin pie spice. WOW!!!
Sam Turnbull says
YAY! Thank you so much Michelle!! 🙂