60min 4 ppl
Vegan Apple Crumble
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 9 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 6g
Carbs 82g
Fats 19g
About this dish
Browning the vegan butter before working it into the oat crumble builds a deep, nutty flavour that lifts the topping far beyond a standard mix, while macerating the apples with lemon zest and a pinch of cardamom gives the filling a brightness that keeps it from tasting flat.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Bramley applespeeled, cored, and cut into 2 cm chunks900 g
- Braeburn or Cox applespeeled, cored, and cut into 2 cm chunks2 medium
- lemonzested and juiced1 whole
Dairy & Eggs
- vegan buttercold, cut into 1 cm cubes100 g
Dried Goods
- light brown sugar60 g
- cornflour1 tbsp
- rolled oats120 g
- plain flour80 g
- light brown sugar70 g
- flaked almonds40 g
Spices & Seasonings
- ground cinnamon0.5 tsp
- ground cardamom0.25 tsp
- vanilla extract1 tsp
- ground cinnamon0.5 tsp
- fine sea salt0.25 tsp
Utensils
- Large mixing bowl
- 20 cm × 28 cm baking dish
- Small light-coloured saucepan
- Zester or grater
- Peeler
- Knife and chopping board
Method
1
Peel, core, and cut all apples into 2 cm chunks. Zest and juice the lemon.
Approx. 15 minutes
2
Combine the apple chunks, 60 g brown sugar, lemon zest, lemon juice, ½ tsp cinnamon, cardamom, vanilla extract, and cornflour in a large bowl and toss until every piece is evenly coated. Transfer to a 20 cm × 28 cm baking dish and spread into an even layer.
Approx. 5 minutes
3
Cover the dish and leave the apples to macerate at room temperature for 30 minutes, allowing the sugar to draw out the juices and the cornflour to dissolve.
Approx. 30 minutes
4
Preheat the oven to 190°C fan (210°C conventional / gas mark 6).
Approx. 0 minutes
5
Melt 40 g of the vegan butter in a small light-coloured saucepan over medium heat, swirling constantly until it turns golden and smells nutty, about 4–5 minutes. Pour immediately into a large mixing bowl and leave to cool for 5 minutes.
Approx. 10 minutes
6
Add the remaining 60 g cold vegan butter cubes, rolled oats, plain flour, 70 g brown sugar, ½ tsp cinnamon, and salt to the browned butter. Rub everything together with your fingertips until the mixture resembles rough, clumpy breadcrumbs with pea-sized pieces of butter still visible. Fold in the flaked almonds.
Approx. 5 minutes
7
Scatter the crumble topping evenly over the macerating apples, covering the filling completely without pressing down.
Approx. 2 minutes
8
Bake on the middle rack for 40–45 minutes until the topping is deep golden brown and the apple juices are visibly bubbling at the edges.
Approx. 45 minutes
9
Remove from the oven and rest for 10 minutes before serving, allowing the filling to thicken slightly.
Approx. 10 minutes
