The Best Vegan Apple Crumble

This is my go-to fall dessert. Pretty much the second I feel fall in the air I go pick some apples with my favorite people and make it!




  • 10 apples (I prefer a mix of green and macintosh)

  • Grated zest of 1 orange

  • Grated zest of 1 lemon

  • 1 tablespoon freshly squeezed orange juice

  • 1 tablespoon freshly squeezed lemon juice

  • 3 tablespoons cane sugar

  • 3 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg


  • 1 1/2 cups all-purpose flour

  • 1/2 cup cane sugar

  • 1/2 cup light brown sugar, packed

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt (use 1/4 if butter is salted

  • 1 cup rolled oats

  • 1/2 cup *cold* vegan butter (I use soy-free earth balance)

  • 2 tablespoons non-dairy milk


  1. Preheat the oven to 350 degrees F. Lightly grease a 9-10 inch oval or round baking dish.

  2. Peel, core, and cut the apples into large wedges, about 4-5 mm thick. In a bowl, combine the apple slices with the rest of the filling ingredients. Pour into the dish, scattering the slices evenly, and set aside.

  3. Now let's make the topping. In a stand mixer (using the paddle attachment) combine all dry topping ingredients. Mix on low-medium speed then add the vanilla, butter, and milk until the mixture is moist and crumbly. Scatter the topping evenly over the apples.

  4. Place the crumble on a sheet pan and bake for 1-1 1/2 hours or until the top is light brown and the sides are bubbly. Serve warm as is or with your vegan ice cream of choice!

Happy fall