Vegan Caramel Apple Crumble Pie

Maryanne Hall

Maryanne Hall

8th March 2022
Maryanne Hall

Vegan Caramel Apple Crumble Pie

40 min

Add extra layers of deliciousness to your regular apple crumble with creamy caramel and shortcrust pastry 🙂

This dessert recipe serves 10 people


Caramel sauce

  • 70g/¼ cup syrup (eg maple or agave)
  • 60g/¼ cup nut butter (we used cashew)
  • 25g⅛ cup coconut oil
  • ½ tsp vanilla extract
  • Pinch salt


  • 1 sheet shortcrust pastry (eg Jus-Rol)
  • 600g cooking apples, cored, peeled and cut into bite-sized pieces (around 1″)
  • 100g sugar (ideally light brown)
  • ½ ground cinnamon
  • 2 tbsp water


  • 300g plain flour (1¾ cups plus 2 tbsp)
  • 175g/7/8 cup light brown sugar
  • 200g/7/8 cup butter (our favourite is Naturli Vegan Block)
  • Pinch salt


Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Caramel sauce

Heat all ingredients in a small pan on a gentle heat until fully combined. Set aside.


Spread the pastry sheet out over a 20cm loose-bottomed flan dish and then roll a rolling pin over the top of the dish to trim the edges. Refrigerate.
Add the apples to a large saucepan along with the sugar, cinnamon and water. Gently stir over a low-med heat for 5-10 minutes. You want the apples to be slightly softened but still firm.


Place all the ingredients in a bowl and rub with your hands until you have a fine crumble.


Spread the apple mix evenly over the pastry-lined flan dish.
Spread the caramel sauce as evenly as possible over the apple layer.
Add the crumble mix and again distribute evenly.
Place in the oven for 20-30 minutes or until golden on the top.
Serve with vegan cream, custard or ice cream

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.