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Homemade Vegan Apple Crumble Pie Recipe

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4 from 15 reviews

This homemade apple crumble pie is a delightful vegan dessert perfect for fall gatherings. Featuring a spiced brown sugar crumble topping and a tender apple filling in a whole-wheat pastry crust, it delivers classic autumn flavors with a dietary-friendly twist.

Ingredients

For the crust:

  • ¾ cup whole-wheat pastry flour (3.25 ounces)
  • ¾ cup all-purpose flour (3.25 ounces), plus more for rolling
  • 1 tablespoon cane sugar
  • ½ teaspoon sea salt
  • ½ cup plus 1 tablespoon coconut oil, solid, but still scoopable*
  • 3 to 5 tablespoons ice water

For the crumble topping:

  • ¾ cup whole-wheat pastry flour
  • ⅓ cup whole rolled oats
  • ⅓ cup brown sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, cardamom, or ground ginger
  • ⅓ cup firm coconut oil*

For the filling:

  • 3 pounds (8 medium) Granny Smith or Gala apples, peeled & thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 tablespoon cornstarch

Instructions

  1. Make the crust: In a medium bowl, whisk together the whole-wheat and all-purpose flours, cane sugar, and sea salt. Transfer half the flour mixture to a food processor and add coconut oil by large tablespoons (about 8). Pulse 12 to 16 times until mixture resembles coarse crumbs. Add the remaining flour mixture and pulse 8 more times until it looks like coarse sand.
  2. Form the dough: Transfer the mixture to a bowl, sprinkle in ice water one tablespoon at a time, and fold gently with a rubber spatula until dough sticks together. Knead lightly until smooth, form into a 1½-inch thick disk, wrap in plastic, and chill for 30 minutes.
  3. Roll out the dough: On a lightly floured surface or parchment, roll dough into a 7-inch circle. Flip, dust with flour and continue rolling to a 12-inch circle. Let rest if too firm, add flour if sticky, and patch cracks if needed. Transfer to a 9-inch pie plate, trim edges to ½ inch, and crimp edges with fingers. Chill 30 minutes while preparing topping and filling.
  4. Make the crumble topping: Pulse together flour, oats, brown sugar, salt, cinnamon, and chosen spice in a food processor. Add coconut oil and pulse until crumbly. If dry, add cold water by tablespoons until larger clumps form. Set aside.
  5. Prepare the filling: Preheat oven to 375°F. In a large bowl, toss peeled and thinly sliced apples with lemon juice, vanilla, maple syrup, and cornstarch until evenly coated. Optional: add extra cinnamon if desired.
  6. Assemble and bake: Fill prepared pie crust with apple mixture and evenly spread the crumble topping over it. Bake uncovered for 30 minutes, then lightly cover with foil, rotate pan, and bake for an additional 15 to 20 minutes or until apples are tender and crust is golden brown.
  7. Cool and serve: Let the pie cool at room temperature for 1 hour before serving. Enjoy with vanilla ice cream if desired.

Notes

  • If your coconut oil is melted, refrigerate it for 10 to 15 minutes until solid but scoopable to achieve the right texture.
  • Use Granny Smith apples for tartness or Gala apples for sweetness according to preference.
  • You can add extra cinnamon or ground spices to the filling if desired for more flavor complexity.
  • Handle the dough gently and avoid overworking to keep the crust tender.

Find it online: https://bitezly.com/homemade-vegan-apple-crumble-pie-recipe/