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Vegan Apple Crumble

Classic Vegan Apple Crumble made with a flavorful fruit filling and baked with a simple crumb topping until juicy and golden brown. Gluten-Free option.
Course Dessert
Cuisine America, American
Diet Gluten Free, Vegan, Vegetarian
Method Oven
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 428kcal
Author Caitlin Shoemaker


For the Crisp:

  • 10 tablespoons salted butter melted (I used dairy-free)
  • 1/2 cup brown sugar lightly packed
  • 1 teaspoon cinnamon
  • Pinch of kosher salt
  • 1 1/2 cups flour

For the Fruit Filling:

  • 3 cups peeled cored, & ½” sliced granny smith apples (about 2)
  • 3 cups peeled cored, & ½” sliced honeycrisp apples (about 2)
  • 1 tablespoon all-purpose flour or sub cornstarch
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • Vanilla ice cream for serving (optional)


  • Prep: Preheat the oven to 350F. Grease a 10” cast iron skillet (or similar sized pan) with butter or cooking spray and set aside.
  • Make the Crumble: Add the melted butter, brown sugar, cinnamon, and salt to a small bowl. Mix well, until the brown sugar has dissolved. Add the flour to the bowl and mix gently until a thick, crumbly mixture forms. Set aside.
  • Fruit Filling: Add the apples, flour, sugar, cinnamon, ginger, nutmeg, cardamom, vanilla, lemon juice, and salt to the prepared cast iron pan. Mix well with a spatula until all of the apples are evenly coated, then spread the slices out to form an even layer across the bottom of the pan.
  • Assemble: Use your hands to crumble the crumble evenly over the fruit, leaving some pieces bigger and some smaller.
  • Bake: Bake in the middle rack of the oven for 45 to 50 minutes, until the fruit is bubbly and the crumble has browned. Remove from the oven and set aside for 5 to 10 minutes, to allow the filling to set.
  • Serve: Serve warm topped with vanilla ice cream, or as desired. Store any leftovers in the refrigerator for up to 5 days.


  • Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free. I recommend using cornstarch or arrowroot powder for the fruit filling instead of gf flour.
  • Refined Sugar Free: Use coconut sugar instead of brown sugar


Calories: 428kcal | Carbohydrates: 59g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 610mg | Potassium: 528mg | Fiber: 3g | Sugar: 30g | Vitamin A: 864IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 4mg