Fall is the best time to make this delicious vegan Apple Crumble Pie but is sure doesn’t have to be Autumn to enjoy this pie! We tend to pick way too much apples and this leaves us with weekends filled with apple pie, plenty of apple sauce to go with everything and dried apples to snack on. This is a different recipe then I usually make but it turned out so good, a bit more indulgent, had to share it. Great to bake for friends and family, this delicious vegan apple crumble pie has been tested on non vegans … just saying 😉
The recipe for this pie is inspired by the traditional Dutch “vlaai” which has a yeast leavened dough. Here I used spelt flour but I also have the gluten free version for the dough in the recipe below this post. Gluten free flour doesn’t react the same as a regular one but there are a few hacks that can help it along. One of them is using a binding agent like xanthan gum, if you prefer something else I prefer psyllium husk powder. The other is to add some apple cider vinegar to the dough to make it lighter, you can use up to 4 Tbsp. per 500 grams of flour without tasting it in the finished product, and even add in some extra baking powder.
Gluten free dough needs no kneading, handle the dough lighter otherwise it will become heavy. Just get the ingredients together to form a nice ball and set it aside.
The best apples for baking apple pie are Granny Smith, Honeycrisp, Golden Delicious, Rome, Jonagold and Braeburn apples. I like them to be a bit tart, not too sweet for baking. In Holland we always use “goudreinet”, not particularly good as a hand apple but works great when baked. If you like your apple to hold their shape more use one of the apples mentioned above. If you know the English name for this Dutch apple please do leave it in the comments below!
The crumble is made with almond flour which adds this wonderful nutty taste to the pie. If you want to keep it nut free you can use the same flour as you have done for the dough but replace 2 Tbsp worth with 2 Tbsp tapioca flour.
Loving this color! It turned into this gorgeous golden brown crumble, no egg required. I used jaggery as a sweetener, it is an unrefined raw sugar, sometimes referred to as a “non-centrifugal sugar,” because it’s not spun during processing to remove the nutritious molasses. It is less sweet than regular palm or light brown sugar, you need to use 1 and 1/2 cups to achieve the sweetness of 1 cup sugar.
Add a scoop of vanilla ice cream to a warm slice of this delicious vegan apple crumble pie to make it complete! Or a cup hot coffee with a splash of homemade almond milk.
If you would like to save this recipe you can print it or pin the picture below to your Pinterest board,
Delicious Vegan Apple Crumble Pie
- 1 and 1/2 cup plus 1 tbsp spelt flour / 190 grams sifted
- 4 tbsp vegan butter cold
- 1 pinch sea salt
- 2 tbsp jaggery powder, if using cane sugar 2 tsp
- 2 tsp dry yeast
- 3,2 oz plant based milk / 90 ml / 1/4 cup plus 2 tbsp
Gluten Free Dough option
- 1 and 1/2 cup plus 1 Tbsp gf flour blend with a binder like psyllium husk powder, arrowroot or xanthan
- 2 tsp gluten free dry yeast
- 1 tsp baking powder
- 4 Tbsp vegan butter cold
- 1 Tbsp apple cider vinegar
- 2 Tbsp jaggery or 2 tsp cane sugar
- 1/4 cup plus 2 Tbsp plant based milk
- pinch of sea salt
- 26 oz cored, peeled and sliced / 750 grams
- 1/2 cup light brown cane sugar or 3/4 cup jaggery
- 2 tbsp tapioca flour
- 2 tsp cinnamon
- 1 cup almond flour
- 2 tbsp vegan butter cold
- 3 tbsp palm sugar or a light brown sugar, I used 4 Tbsp. jaggery
- zest of 1 organic lemon
- Mix the lukewarm milk, sugar and yeast, set it aside for 10 minutes until it starts to bubble.
- Add the dry ingredients for the dough to a bowl, mix. Add in the cold butter and crumble it with the flour. Add in the yeast mixture and kneed it until it makes a nice dough. Gluten free dough has to be handled differently than regular dough which should be kneaded for 5 minutes. The gf version has to come together to a nice ball and then it's done. Let both versions rest for 15 minutes in a bowl covered with a towel.
- Roll out your dough to fit in a 10 inch pie form. Line the form with parchment paper or butter and lay the dough in the form. Let it rest for 30 more minutes. Preheat the oven to 400 F / 200 C
- Peel, core and slice the apples. Place in a bowl and add in the sugar, tapioca flour and cinnamon.
- Mix the ingredients for the crumble by hand. Place in the fridge until ready to use.
- Assemble the pie, add apples and crumble on the topping. I baked it covered with foil for about 20 minutes and removed the foil and baked it further for 20 to 25 more minutes to get it nice and golden.
- Let it cool a bit before slicing.