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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

Apple Pie Filling

  • 1 lb (4 cups) peeled and chopped apples*
  • 1 7/8 ounces (1/4 cup, packed) brown sugar
  • 2 tablespoons whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • pinch of salt

Crumble Topping

  • 2 1/8 ounces (1/2 cup) whole wheat pastry flour
  • 1 1/2 ounces (1/2 cup) old-fashioned oats
  • 2 1/2 ounces (1/3 cup, packed) brown sugar
  • 1 1/8 ounces (5 tablespoons) graham cracker crumbs (or two full-size graham crackers, crushed)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 ounces (1/4 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.