Sometimes you can’t fight that late night sweet tooth. Finding vegan desserts in a small town late at night? Not very many options. On this particular night my partner and I craved apple pie and needed it stat.
I love baking. However, I have limited experience making pies and vegan desserts. Much too lazy to make an actual pie, we decide on a slightly more forgiving vegan apple crumble. Afterall, there was only going to be 6 ingredients. The beauty of this recipe is that each ingredient is interchangeable. The maple syrup can easily be replaced with brown sugar, white sugar, agave, sweetener or stevia. Lucky for us, the maple syrup thickened and created this really delicious caramel maple apple flavour.
Most crumble toppings call for chilled butter. I used Earth Balance Original buttery spread which I find has a harder consistency similar to dairy butter. I recommend adding the flour in increments until you reach that crumbly texture. The first time this recipe was tested it turned out more like crumble blobs – lesson learned!
Since it’s apple season, vegan apple crumble is the perfect dessert for the Fall. Move over pumpkin spice, my Autumn is all about the apples and cinnamon.
- 3 medium fuji apples
- 1/3 cup maple syrup
- 1-½ tsp cinnamon
- 2 tbsp non dairy butter
- 3 tsbp whole wheat flour
- 1 tsp cinnamon
- 1 tbsp brown sugar
- Preheat oven to 375 F
- In a small mixing bowl combine butter and add flour in increments until mixture becomes a bread crumb type consistency. Add brown sugar. Mix well. Place mixed crumble topping in refrigerator.
- Wash, peel, and remove core from apples. Slice apples about ¼” thick.
- In a medium mixing bowl combine apple, maple syrup, and cinnamon.
- Using a 8” x 8” greased non stick baking dish. Lay apples on the pan overlapping them slightly. Evenly distribute the crumble mixture on top of the apples.
- Bake for 35-40 minutes or until apples are tender when pierced with a fork.