This vegan apple crumble has a soft delicious interior of tart apples infused with nutmeg and cinnamon and topped with a rich, buttery crumble. This is pure comfort food for those cool autumn evenings when you’re fancying something warming and delicious.
Seasonal comfort food
This week has most definitely felt autumnal – squally winds, leaves turning golden-amber and of course, the cooler and fresher weather. The change of seasons always seems to catch me off guard as it often seems so sudden. Despite this, the cooler weather is definitely welcomed, in most part due to the more varied diet that Autumn has to offer. It is the season of nourishing comfort food and so I now have sufficient excuse to bake all the crumbles, tarts, pies and buttery crumbles that I please.
The ingredients
The crumble is an inexpensive British dessert that finds its origins in the second world war when luxuries were scarce. Its appeal has endured thanks to its simplicity and wondrous contrasting flavours. The crumble’s beauty is in the complementary pairing of tart apple and buttery sweet crumble. I’ve stuck with tradition and used Bramley apples in this recipe, although Granny Smiths would also work well. Adding a pinch of nutmeg and cinnamon gives a more complex flavour, and to my mind, a warmth and richness that evokes the sentiments of the season.
To veganise the crumble I’ve simply used margarine in place of the butter. I’ve neglected to add any salt to the final recipe as margarine already has plenty. Next, I’ve added a handful of oats to the crumble for a more rustic and well rounded flavour.
The method
To make the vegan apple crumble filling add the apple, spices, water and sugar to a saucepan over a gentle heat. Lightly stew the chopped apples until softened. The apples lose some of their tartness and are infused with the sweet syrupy juice. Spread the apple mixture into a large baking dish. After making the crumble topping pour it over the apple mixture and press it down firmly to ensure it crispens. There is nothing better than a proper crumble which snaps into thick wedges of pure oaty buttery goodness. To finish sprinkle on demerara sugar and flaked almonds to give a nutty, crunchy texture.
More dessert recipes
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Vegan apple crumble
Ingredients
For the filling
- 1 kg Bramley apples
- 2 tablespoons golden caster sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon vanilla extract
- Good pinch of nutmeg
- 80 mls water
For the crumble
- 150 g plain flour
- 50 g golden caster sugar
- 60 g dairy free margarine
- 50 g jumbo or whole rolled oats
- 2 tablespoons flaked almonds
To finish
- 1 tablespoon demerara sugar
- 4 tablespoons flaked almonds
Instructions
- Pre heat the oven to 190°C, 170°C fan or gas mark 5.
- Peel and core the Bramley apples. Chop into small cubes and add to a large saucepan. Add the sugar, cinnamon, nutmeg, water and vanilla. Bring to a low simmer and cook for approximately 5 minutes until the apples have softened. Pour into a baking dish and spread out into an even layer.
- Add the flour and golden caster sugar to a mixing bowl. Slice in the margarine and use your fingers to rub the margarine into the flour until it resembles moist breadcrumbs. Stir in the oats and 2 tbsp of flaked almonds. Pour the mixture evenly on top of the stewed apples. Using the back of a spoon, press down the crumble topping firmly; this will help to form a crunchy topping.
- Finish by sprinkling over the demerara sugar and remaining flaked almonds.
- Place in the oven for 45 minutes. Serve with custard or vanilla ice cream.