Published: · Modified: by Shane Martin · This post may contain affiliate links.
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This vegan Apple Crumble is easy and made with plain and simple ingredients. Baked cinnamon-spiced apples covered in a crunchy oatmeal topping that’s perfect for breakfast or dessert.
Wouldn’t it be nice if someone created a recipe you could have for dessert or breakfast? Oh, wait! That’s what I just did.
This Vegan Apple Crumble beats the hell out of some crappy little granola bar pretending to be breakfast. And, it’s much easier to make than an apple pie. Let’s DO IT!
Table of Contents
How To Make Vegan Apple Crumble
Chop the apples into small pieces. Then toss them into a mixing bowl with some maple syrup, lemon juice, and sprinkle with cinnamon. Mix well until the apple pieces are completely coated.
Spread the cinnamon apple mixture into a 9×9 or 7×11 baking pan. But, you can use any baking panyou have available. There’s not really a science to using a baking dish. These are just the size pans I prefer for this dish because of the quantity.
Vegan Apple Crumble Topping
Once you’ve emptied the apple mixture use the same bowl to mix the topping ingredients. It gets a little extra flavor from the cinnamon and apple juice that’s left behind. Let nothing go to waste.
Oats are the primary base for the crumble topping. I also added some steel-cut oats for a little added extra crunch. Next comes the flaxseed meal, maple syrup, applesauce, and a little vanilla hold it all together and create a delicious crunchy crust for this amazing dish.
Toss all the crumble ingredients into the bowl and mix until everything is well combined.
Spread the oatmeal mixture over the apples and place into a 350-degree oven and bake for about 45 minutes. But, I would check on the Cinnamon Apple Oatmeal Crumble after about 30 minutes. Because if you were to let it burn, starting over would just be too traumatic.
Remember, every appliance is different and I don’t want the blame if your food burns. You want the top to cook until it starts to brown. Personally, I like to let mine get a little dark before I remove it from the oven.
But, I’d play it safe the first couple of times you bake it. Because if you were to let it burn, starting over would just be too traumatic.
One of the best things about this Vegan Apple Crumble is the aroma. Your house will smell like Christmas on steroids while it bakes. So, bake up a batch of this wonderful dish and fill your house with the smell of REAL cinnamon apples and maple.
CAUTION: Once you smell this thing baking you’ll start to drool instantly. The aroma is hypnotic.
Now, it’s magic time! Once you’re done enjoying the nose tickles grab a fork and plate. Because it’s time to give your tastebuds a turn. Remove it from the oven and enjoy immediately!
But, you can let it cool if you prefer. Either way, it will not disappoint. I like to do it this way: Breakfast – serve hot and right out of the oven. Dessert – great to bake ahead of time and reheats in no time.
You WILL LOVE this Vegan Apple Crumble. It’s…
Easy to make
Perfect for breakfast or dessert
Warm & comforting
Healthy
Perfect for fall & holidays
& Just plain delicious
Make It Ahead Of Time
This dish makes a great dessert that takes no time to put together. And, it’s ready by the time your guests arrive. It’s also perfect for a lazy weekend breakfast.
How To Store
Simply bake the day before, let it cool, and store in the fridge until the next morning. If you want to reheat, place in a 350-degree oven for 10-15 minutes. Easy as pie (see what I did there).
Can I Freeze It?
Yes! You can store this vegan apple crumble for up to 3 months, baked or unbaked, in your freezer. Let it thaw overnight in the fridge. If it hasn’t been baked simply follow the cooking instructions in the recipe card below. And, if it has been baked place it in a warm oven until it’s just hot enough to eat
More Vegan Breakfast Recipes
If you’re into hot and healthy plant-based breakfast foods, be sure and check out my Blueberry Banana Quinoa Bowl, Peanut Butter Pancakes, & Amazing Belgian Waffles. My Christmas Morning Cashew Coffee is pretty amazing as well.
Vegan Cinnamon Apple Oatmeal Crumble recipe made with plain and simple ingredients. Baked cinnamon spiced apples covered in a crunchy oatmeal topping that’s perfect for breakfast or dessert. Simple to make, healthy and absolutely delicious!
Author:Shane Martin
Prep Time:10 mins.
Cook Time:45 mins.
Total Time:55 minutes
Yield:9 servings 1x
Category:Breakfast
Method:Baking
Cuisine:Vegan
Diet:Vegan
Ingredients
Scale
For The Apples
3 medium apples or 2 large, cored and diced into small pieces (I prefer Honeycrisp)
Mix apples, lemon juice, maple syrup and cinnamon in large bowl until well combined.
Pour apple mixture into a 9×9 or 7×11 baking dish and spread evenly. Really, any smaller baking dish will work.
Using the same mixing bowl add crumble ingredients and mix well. Spread oatmeal crumble evenly over cinnamon apples. Bake for 45 minutes or until crumble begins to brown.
Remove from oven, let cool before serving, and enjoy as a delicious dessert or snack.
However, we also love adding porridge oats for extra chewiness, as in these recipes for very-berry oat crumble and American-style apple crisp. Chopped and toasted nuts such as pecans, almonds or hazelnuts also make a lovely addition to a traditional crumble, for taste as well as an extra-crunchy texture.
In a medium bowl, combine the vegan butter and plain white flour. Using two knives or a pastry cutter, chop up the vegan butter into tiny pieces until evenly distributed throughout the flour. Add the rolled oats, sugar, flaky sea salt and cinnamon.
Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.
Bramley apples (also known as cooking apples) will cook down and become beautifully soft and fluffy. If you prefer more distinct apple pieces, use eating apples and reduce the sugar quantity a little (as they are naturally sweeter than Bramley apples).
The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.
What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.
INGREDIENTS: PEA PROTEIN, PALM SHORTENING, PEA FIBER AND/OR PEA FLOUR, CONTAINS 2% OR LESS OF: FRUIT JUICE COLOR, NATURAL FLAVORS, GUM ARABIC, POTATO MALTODEXTRIN, SALT.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
I usually give them a short blast in the microwave; not long enough to send them to mush, but just enough to keep their shape and texture and the oven will do the rest. I usually slice the apples quite thinly then put the crumble mixture on top and put the dish on a baking sheet.
If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don't use enough butter it will be dry and floury.
First, adding a teaspoon of baking powder to the flour mixture makes the crumble topping more tender. Second, using cold butter and working it into the flour mixture makes for a pastry-like topping reminiscent of pie crust. Pro tip: Crumble topping freezes incredibly well and can be kept on hand for crumble anytime.
For this apple crumble I grabbed a few Granny Smith apples, then some fuji and honeycrisp. This recipe is also great for using up any fruit that might be slightly tired - you can cut off any really bruised bits.
Which apples bake best? For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked. Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple's nutritional value once the peel is removed.
The most common cause of hard crumble is using the wrong amount of butter. So, be sure to measure carefully! If you don't use enough, your crumble will be too hard. However, to fix it, just add melted butter one spoonful at a time over the mixture until it is a little moister and crumbles with ease.
If your crumb topping isn't crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don't add too much butter, though, as it will melt as it's baked.
If you have washed the fruit, make sure it is perfectly dry before cutting up. Avoid using stewed fruit, and don't cook your fruit first as it increases the risk of a soggy crumble. Frozen fruit works fine, and you generally don't need to thaw it, as this helps keep the top crisp.
Crumb topping can be as simple as flour and sugar thickened with butter, but two small upgrades make for a tastier crumble topping. First, adding a teaspoon of baking powder to the flour mixture makes the crumble topping more tender.
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