Apple Pie Crumbles {Vegan}

Is it normal to get spontaneous cravings for apple pie? Because for some unknown reason, it definitely happens to me, despite the fact that I pretty much never eat pie.

The other thing I really never do is make pie. That obviously needs to change at some point – like how can I call myself a real baker?! – but the whole crust scenario usually just seems like way too much to deal with. So instead I find alternate options, like turning apple pie into a super-simple crumble that can still be eaten warm from the oven in all it’s juicy cinnamon-apple goodness, but minus all the pie-making struggles. I might not have amazing pie-making skillz but at least I’m pretty decent at improvising.

Actually, decent may be a bit of an understatement if I may say so myself, because these crumbles?? EVERYTHING you want in a hot slice of apple pie – technically minus the crust, but with a heaping brown sugar, graham cracker, oaty crumble topping that just makes the whole thing a million times better. Rule #1: Never say no to a crumble topping. It just can’t be done.

In fact, I have no problem saying that these crumbles – loaded with all those juicy chunks of apples and crunchy bits of sweet crumb topping – are every bit as good as an amazing apple pie. Not to be neglected is a big dollop of freshly whipped cream on top and maybeeee a little sprinkle of cinnamon-sugar if you’re feelin’ fancy – but seriously, the whipped cream makes it. This is one of those times where you need to just splurge, sink your spoon into a cozy bite of warm apple crumble with all that cream slowly melting in, and feel absolutely no guilt because the taste is so incredibly worth it. (I mean, it is whole wheat and vegan, so really, there’s no reason to feel guilty here, right?!) ;)

And oh! One last thing. The ladies at Daisy Tribe did an interview with me about this whole thing called being a food-blogger/baker/photographer, and even though this has been in the works for a few weeks now, I’m super giddy to see it published! I can’t even believe that what started as a total spur-of-the-moment idea has turned into something big enough that somebody actually wanted to interview me (!!!), let alone something that lets me connect with so many incredible people over a love of good food. So thank you all for being amazing readers (and friends!), and if you want to know more about the girl behind the blog, how it all came to be,and a few other thoughts about living creatively, you can check out the article on Daisy Tribe here. :)

Apple Pie Crumbles {Vegan}

All the flavor of the best apple pie, PLUS an irresistibly crunchy & sweet crumble topping – with only minutes of prep time! {Whole wheat & Vegan}

• Cook Time: 35 minutes
• Total Time: 35 minutes
• Yield: 4 crumbles 1x

Ingredients

Scale 1x2x3x

Apple Pie Filling

• 1 lb (4 cups) peeled and chopped apples*
• 1 ⅞ ounces (¼ cup, packed) brown sugar
• 2 tablespoons whole wheat pastry flour
• ½ teaspoon cinnamon
• pinch of salt

Crumble Topping

• 2 ⅛ ounces (½ cup) whole wheat pastry flour
• 1 ½ ounces (½ cup) old-fashioned oats
• 2 ½ ounces (⅓ cup, packed) brown sugar
• 1 ⅛ ounces (5 tablespoons) graham cracker crumbs (or two full-size graham crackers, crushed)
• 1 teaspoon cinnamon
• ⅛ teaspoon salt
• 2 ounces (¼ cup) coconut oil, melted

Toppings

• Freshly whipped cream, optional**
• cinnamon-sugar, optional

Instructions

1. Preheat oven to 350ºF. Lightly grease four 6-oz. ramekins with nonstick spray.

Apple Pie Filling

1. In a large bowl, toss apples with brown sugar, flour, cinnamon, and salt to coat. Divide evenly between the prepared ramekins.

Crumble Topping:

1. Whisk together flour, oats, brown sugar, graham cracker crumbs, cinnamon, and salt. Add melted coconut oil and mix in until entire mixture is crumbly. Spoon over ramekins, piling high (it will look like a lot, but use it all).
2. Place ramekins on a baking sheet and bake for 35-40 minutes, covering with foil after 30 minutes, until tops are golden-brown and you can hear apples sizzling.
3. Cool briefly before serving. Serve with freshly whipped cream and cinnamon sugar, if desired. Crumbles can also be covered with plastic wrap and refrigerated to serve later. Optionally, reheat in microwave before serving.

Notes

*I suggest using a sweet, crispy apple for this recipe. (I used Pink Lady.)

**Skip the whipped cream or use a vegan substitute to keep this recipe vegan.

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