Vegan Caramel Apple Crumble

A black skillet from above with diced apples in caramel sauce, crumble topping and 2 scoops of yellow ice cream. 2 small whie bowls is filled with the apple crumble hence there is a part missing in the skillet.

Vegan Caramel Apple Crumble

This vegan apple crumble recipe is a delightful contrast of textures—a soft and tender caramel apple filling nestled beneath a layer of crispy, golden-brown grated dough. As you take a bite, you will experience the satisfying crunch of this crumble topping, followed by sweet cinnamon apples. It is best served with a scoop of vanilla ice cream.

Course Dessert

Cuisine Dairy-free, Egg-free, Gluten-free, International, Soy-free, Vegan, Vegetarian

Keyword caramel apple filling, vegan apple crisp, vegan apple crumble

Prep Time 10

Cook Time 10

Baking time 30

Total Time 50

Servings servings

Calories 310kcal

Author Emese Maczko

Equipment

Ingredients

The best crumble topping

¾ cup Buckwheat flour
½ cup White rice flour
⅓ cup Tapioca starch -> tapioca starch substitutes
3 Tbsp Cane sugar or coconut sugar
4 oz Dairy-free butter or nut/seed butter for an oil-free version
1-3 Tbsp Cold water

Caramel apple filling

4 Apples (sliced)
1 Tbsp Cinnamon
1 Tbsp Molasses
½ cup Coconut sugar
½ cup Fresh water
2 Tbsp Lemon juice (freshly squeezed)
3 Tbsp Corn starch

US Customary - Metric

Instructions

Make the crumble topping

Take a food processor and pulse all ingredients to mix them thoroughly: buckwheat flour, rice flour, tapioca starch, cane sugar, cold water, and dairy-free butter.
Place it in the freezer for 30 minutes. If you want to leave it in the freezer overnight or longer, then thaw it a bit on the kitchen counter before grating. Otherwise, it will be too hard to grate.

Make the caramel apple filling

Wash, peel, core, and slice the apples. For a fast finish, I use my handy easy-to-use apple corer that also cuts the apple into 8. Then I just dice the parts evenly.
Take a large saucepan or a cast-iron skillet and pre-heat it over medium heat.
Add the diced apples, lemon juice, coconut sugar, cinnamon, and molasses. Stir until combined. Cook it over medium heat for 5 minutes.
When apples are cooked but not mushy, mix cornstarch and water in a small bowl. Add the mixture to the cooked apples and mix continuously. It will thicken within a minute!
Important tip: Don’t add the starch directly (without dissolving in water in advance) to the apple filling, as you will get lumps.

Bake the caramel apple crumble

Preheat the oven to 350 Fahrenheit (ca. 177 °C).
Take the crumble dough out of the freezer when the filling is ready and grate it on top of it. Gently spread it if needed, don’t pat it down.
Place your apple crumble in the oven and bake for 20-30 minutes. It is ready, when the crumble is crunchy and light brown. If you overbake, the crumble will be too dry and hard.
Serve it with a scoop of ice cream or two. Absolutely delicious!

Video

Notes

Choose your apples - The only thing you need to remember when choosing your apples is that tart apples tend to be harder, so they need a longer time to soften. Sweet apples tend to get mushy sooner. I usually go with Jonagold, Jonathan, or Granny Smith apples.

Nutrition