Looking for a delicious dessert to make this season and over the holidays? The BEST ever vegan apple crumble is just like the classic version, but highly nutritious, naturally gluten-free and butter-free!
Oh… hello fall season! I’m super excited to start the baking season all over again, and the first recipe that jumped in mind was this delicious apple crumble.
I’ve been making this vegan apple crumble for YEARS, so I thought it was time to update the original recipe post published in 2014.
This recipe has been tested, improved and approved exhaustively, to bring you the BEST vegan apple crumble you’ll ever make.
I’m a massive apple fan, and right now the farmer’s market is PACKED with the most delicious varieties out there.
From the tart Granny Smith to the sweet Honeycrisp, there’s a different apple for every day of the year, and even more *there are actually more than 7000 apple varieties in the world*.
And as much as I love biting into a juicy apple, a heart-warming dessert is definitely my favourite way to make the most of apple season.
This vegan apple crumble features a crunchy nutritious topping of toasted hazelnut and almond flour and a deliciously warm spiced apple and cranberry filling.
It’s my kind of dessert. FULL of flavour and naturally healthier, with a perfectly balanced combination of sweet, tart, crunchy and spiced flavours.
Plus, the butter-free topping with added nuts, turn it into an energy-packed treat to easily fuel you up during the cold season!
Here are a few reasons why you should love this vegan apple crumble. It’s:
- Only 2 steps required
- ready in less than 45 minutes
- Only simple ingredients required
Ingredients for This Super Easy Apple Crumble
The recipe for this apple crumble is super easy, and requires less than 10 ingredients: apples, cranberries, coconut oil, demerara sugar, almond flour, hazelnuts and a few favourite spices (I use a combination of cinnamon, ginger and nutmeg).
Traditional crumble recipes call for tons of sugar, flour and butter, but this apple crumble has a reduced amount of sugar, and no flour or butter in sight.
Instead, I used almond flour and coconut oil, and the result is totally amazing!
Also, you can use your favourite apples, as long as you choose a crisp and firm kind.
I usually go for a mix of Granny Smith and Honeycrisp apples when making this delicious crumble.
Easy Apple Crumble That is Allergy-friendly
If you can’t hazelnuts or almonds, you can easily substitute with walnuts, cashew nuts, pecans or pistachios.
Tips for Vegan Apple Crumble
- You can easily make a large cake-sized version as featured here, or mini individual portions for a more sophisticated dessert.
- This vegan apple crumble freezes super well. Make individual portions and store in freezer-friendly containers for up to 1 month.
- If you don’t like cranberries, substitute with chopped dried figs, or chopped pear.
So, if you’re looking for a heart-warming dessert to make all season long, look no further.
This healthy gluten-free vegan apple crumble actually tastes SO good that’s even better than the classic version!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
The BEST Vegan Apple Crumble
- 2 Granny Smith apples peeled, cored, and thinly sliced
- 2 Honeycrisp apples peeled, cored, and thinly sliced
- 2 tbsp dried cranberries softened, chopped
- 1 tsp demerara sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ginger powder
- 3/4 cup hazelnuts, toasted, roughly chopped (115 g)
- 1 cup almond flour (100 g)
- 2 tbsp rice flour optional
- 4 tbsp demerara sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 4 tbsp coconut butter melted
- Preheat oven to 350 F/180 C.
- In a large bowl, mix sliced apples, cranberries, sugar, cinnamon, nutmeg and ginger powder. Distribute the mixture evenly in a 9-inch cake pan or cast iron skillet.
- In a small bowl, mix together chopped hazelnuts, almond flour, rice flour, demerara sugar, cinnamon, salt and coconut butter. If the mixture looks too wet add in 1 tbsp of rice flour.
- Distribute the topping mixture evenly all over the apple filling.
- Bake for about 30-40 minutes, or until the apple filling is soft and the topping is crunchy and golden-brown. If the top browns too quickly, cover with foil and continue to bake.
- Once ready, remove the apple crumble from the oven and allow to cool before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
- You can choose any apple variety, as long as it has a firm and crisp texture, and a slightly tart flavour. I like to use a combination of Honeycrisp and Granny Smith apples
- You may use only hazelnuts or sub half the amount with almond flakes, pecan nuts, walnuts or pistachio.