This Vegan Apple Crumb Pie is warm, cozy, and perfectly spiced! A crisp, buttery crust with a gooey apple inside, and a homemade crumble topping. Gluten & Oil-Free.
Whether you’re celebrating a holiday, hosting a dinner, or simply want to enjoy some dang good dessert, this Apple Crumble Pie is going to be your new go-to. I promise you, just give it a try and then come tell me that it hasn’t changed your life…
It’s beautifully layered so that each element brings a different taste and texture. A buttery, flaky crust, topped with a warm and gooey spiced apple center, and finished with an oat and nut butter crumble that is to die for. I know, I know, and all of this, from start to finish, takes less than 45 minutes!
INGREDIENTS FOR VEGAN APPLE CRUMB PIE
This Vegan Apple Crumb Pie is made from 3 simple layers — the base, the filling, and the crumble on top. As intimidating as “3-layer” might sound, each element comes together in no time, using just a few pantry-friendly ingredients.
- THE BASE: I used my easy 3 ingredient pie crust, but you can use store-bought pie crust or make your own favorite recipe as well!
- THE FILLING: Sliced apples get tossed in warming spices, lemon juice, and just a touch of maple syrup for a barely-sweetened, cozy center. Arrowroot powder also helps to thicken things up and ensure our pie comes out firm and not soggy.
- THE CRUMBLE: Nutty oats, buttery almond flour, and arrowroot powder come together with rich, creamy almond butter and a touch of maple syrup to create an irresistible, crunchy topping!
HOW TO MAKE VEGAN APPLE CRUMB PIE
Those perfect layers we talked about? Turns out they’re really easy to assemble. Let’s break it down:
- Make the pie crust and place it into the pie dish, pressing it into the pan to hold its shape.
- Whisk the lemon juice, maple syrup, arrowroot powder, and all of your spices in a bowl until evenly combined.
- Slice your apples. I recommend slicing the apples relatively thin using a mandoline – that way every piece will be uniform in thickness and cook evenly in the oven.
- Add the apples to the bowl and toss until they are coated in the liquid and spice mixture. Transfer the coated apples into the pie dish and use your hands to carefully spread them out over the pie crust, ensuring they are tightly-packed.
- In a bowl, whisk together the oats, almond flour, arrowroot powder, baking powder, cinnamon, and salt, then pour in the maple syrup and nut butter. Use a spatula to mix everything until a slightly sticky dough ball forms.
- Crumble the ball into an even layer of small pieces over the pie.
- Bake until the crumble turns golden brown. Serve fresh out of the oven, or let cool before enjoying!
Who doesn’t love pie?! I can’t think of one person. It’s one of those desserts that has the perfect assembly of textures and flavors that make it so dang delicious! The crisp, flaky crust cradling a warm, gooey center is simply perfect for any time of year, but there’s something especially cozy and festive about it during the colder months leading up to the holidays.
I like to serve myself a slice of this pie when it’s fresh out of the oven, but it’s also delicious room-temp. I always top mine with a generous scoop of vanilla dairy-free ice-cream (????) but it’s also great alone, or with a warm cup of coffee or tea. Store any leftovers at room temperature for up to 5 days.
This Vegan Apple Crumb Pie is warm, cozy, and perfectly spiced! A crisp, buttery crust with a gooey apple filling, and a homemade crumble topping. Gluten & Oil-Free.
For the Pie Crust*:
- 2 flax “eggs” (2 tbsp ground flax + 5 tbsp water)
- 1 1/4 cup blanched almond flour
- 1/3 cup arrowroot powder
- 1/2 teaspoon sea salt
For the Filling:
- Juice of 1 small lemon (2 to 3 tablespoons)
- 2 tablespoons grade A maple syrup
- 2 tablespoons arrowroot powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2–3 medium to large apples*, thinly sliced
For the Crumble:
- 3/4 cup rolled oats
- 1/3 cup blanched almond flour
- 2 tablespoons arrowroot powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup runny nut or seed butter (I used almond)
- 3 tablespoons grade A maple syrup
- Prep: Preheat the oven to 350F and set a pie or tart tin aside.
- Make the Pie Crust: prepare the flax “eggs” and let sit for at least 5 minutes; In the meantime, whisk the almond flour, arrowroot powder, and salt together in a medium bowl until well combined. Add the thickened flax to the bowl and mix with a spatula, eventually switching to your hands to form a dough “ball.” Place the dough between two large sheets of parchment paper, and use a rolling pin to create a thin circle, wide enough to cover the base and sides of your pie tin. Remove one sheet of parchment paper and “flip” the crust into your pie dish; remove the top layer of parchment paper, then press the dough along the base and up the sides of the pie dish. Use a fork to create a few venting holes on the bottom and sides of the dish; Set aside.
- Apple Filling: Whisk the lemon juice, maple syrup, arrowroot powder, cinnamon, ginger, cardamom, nutmeg, and salt together in a large bowl until evenly combined. Thinly slice your apples using either a knife or mandoline (I recommend the latter) – I did not peel my apples, but you can if you’d like. Add the apples to the bowl with the spices and toss until the apples are coated. Transfer this mixture to the pie dish, then use your hands to spread the apples out evenly and make sure they are packed tightly.
- Top with Crumble: Whisk the oats, almond flour, arrowroot powder, baking powder, cinnamon, and salt together in a bowl, until evenly distributed. Pour in the maple syrup and nut butter, then use a spatula to mix until a slightly sticky dough ball forms. Use your hands to crumble this ball evenly over the pie, aiming for smaller pieces vs. large clumps.
- Bake: Place in the middle rack of the oven and bake for 28-30 minutes, until the crumble turns golden brown. Remove from the oven and serve warm, or let cool before serving. Serve as desired; leftovers will keep at room temperature for up to 5 days.
- Pie Crust: if desired, you may use a store-bought pie crust or another pie crust recipe of your choosing.
- Substitutions: I have not tested this recipe with any substitutions for almond flour. Arrowroot powder can be swapped with tapioca starch/flour. Maple syrup can be replaced with agave or another liquid sweetener. If you have a pre-mixed apple pie spice, use 1 tablespoon of that instead of all of the listed spices for the apple filling.
- Apples: I used 1 granny smith and 2 small honeycrisp apples for this recipe; you can use whatever variety you’d like, but I recommend doing 1 sweet and 1 that has more of a “sour” flavor for a more balanced flavor. If you prefer your pie on the sweeter side, though, use 2 sweet apples.