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

Ingredients

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

Filling/Pastry

  • 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

Crumble

  • 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

Method

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.

Filling

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.

Crumble

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

Assembly

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

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