Roll n' Dough
Vegan Apple Crumble
A cozy, rustic cake made with juicy apples and a buttery crumble topping. Naturally egg-free and easy to make with pantry staples!
📝 Ingredients
For the crumble:
- 150g vegan butter (not margarine)
- 150g sugar
- 230g flour
For the apple filling:
- 3–4 large apples, peeled and chopped
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- Juice of 1/2 lemon
🍽️ Recipe Notes
- You can swap out the apples for your favourite fruit! Cherries, peaches, rhubarb — anything works
- No need to cover the sides of the springform with dough — just the base is enough
- Crumbles can be made chunky or fine depending on your texture preference
- Keeps well for 3–4 days at room temperature, covered
👩🍳 Instructions
- Take the vegan butter out of the fridge 30 minutes before baking.
- In a bowl, mix the chopped apples with brown sugar, cinnamon, and lemon juice. Let sit while preparing the dough.
- In another bowl, combine the flour and sugar.
- Cube the softened butter and add to the dry mix.
- Rub the butter into the dry ingredients with your hands until a crumbly dough forms. It should hold when pressed together.
- Line a springform pan with baking paper. Press half the dough into the base of the pan (no need to press up the sides).
- Spread the apple mixture evenly over the base and press down gently.
- Sprinkle the remaining dough as crumbles over the apples. Use a mix of small and large chunks for texture.
- Bake at 180°C (fan) for 25–35 minutes until golden brown on top.
- Let cool in the pan for at least 30 minutes before removing. Enjoy warm or at room temperature!
