Vegan Apple Crumb Pie
Vegan Apple Crumb Pie- Made with an oatmeal-pecan crumb topping that tastes like fresh baked granola, this vegan apple pie is a crowd pleaser! (easily made gluten-free)
Every year when I’m planning what to make for Thanksgiving, I always get hung up on which pie to make. In a perfect world I would make a sampler of all my favorites; pumpkin pie, apple pie, pecan pie, chocolate pie, and even sweet potato pecan pie. It’s just so hard to pick only one!
When it comes to apple pie, this recipe is in its own league. Soft apples cooked in a gooey caramel sauce and topped with an oatmeal pecan crumb that is packed with flavor and texture. Add a scoop of vanilla ice cream and that’s it. I’m done for.
Now I know a lot people see the words vegan and gluten-free, and think to themselves, “that can’t be as good as the real thing”. But folks, trust me on this one, this pie is legit. Regardless of their diet, everyone will love it, AND it also happens to be safe to serve to those with allergies or dietary preferences. WIN WIN.
Vegan Apple Crumb Pie Ingredients
- Prepared Pie Crust- I’m one of those lazy people who rarely makes my own pie crust so we’re going with store-bought here to save time. If you need the pie to be gluten-free, be sure to source a certified GF crust or you can try my super easy 5-Ingredient Grain-free Pie Crust.
- Vegan Butter and/or Coconut Oil- Using both butter and coconut oil may seem redundant but I personally prefer the buttery flavor for the apple filling and the richness of the oil for the crumb topping as it tends to provide more moisture and prevent burning. That said, you can use one or the either if you don’t already have or want to buy both.
- Granny Smith Apples- Even though you can use any variety of apple, I find that the tartness of granny smith apples compliments the sweetness of the pie perfectly.
- Pure Maple Syrup- Again, using coconut sugar and maple syrup might seem unnecessary but the syrup is adding moisture so you can’t interchange one for the other without adding liquid to the recipe.
- Coconut Sugar- The granulated sugar kicks up the sweetness a few notches while also imparting caramel flavor. You could also use brown sugar in place of coconut sugar, if desired.
- Vanilla Extract- Always just a hint of vanilla to level things up.
- Ground Cinnamon and Ginger- Both of these spices add flavor to the apples. Feel free to use more or less as you see fit.
- Cornstarch- This will help thicken the sauce that the apples are cooked in for a nice caramel-like texture. I haven’t tried substitutions but arrowroot may work in its place.
- Lemon Juice- A small amount of lemon juice prevents browning of the apples.
- Rolled Oats- Incorporating rolled oats gives the topping a chewy texture, almost like a granola. If you’re not into that, feel free to substitute an extra 1/2 cup oat flour instead.
- Oat Flour- This is the base of our crumb topping and what will be used instead of a wheat flour. Be sure to use certified gluten-free oats and oat flour, if necessary.
- Almond Flour- Almond flour provides moisture to the topping so it can’t be subbed out for oat flour unless you want to add more oil. I haven’t tested it this way so it would require some experimenting to figure out exactly how much.
- Pecans- I love the flavor and texture that pecans provide in the topping. Even though I wouldn’t recommend it, you could change them out for walnuts or almonds, if desired.
How to Make Vegan Apple Crumb Pie
- Parbake the crust. Buying a prepared crust means all you have to do is bake is for about 10-minutes, until light golden brown. This will assure it is cooked through properly before the moisture of the filling is added.
- Prepare the filling. Cook the sliced apples in butter then add maple syrup, coconut sugar, cinnamon and ginger. Mix cornstarch with water, add to skillet and cook until thickened. Stir in vanilla and lemon juice.
- Prepare the topping. Pulse the oats, oat flour, almond flour, salt and pecans in a food processor until roughly chopped. Add the coconut oil and pure maple syrup then pulse until a chunky dough forms.
- Assemble the pie. Transfer the apples to the crust then sprinkle the crumb mixture over top. Bake covered for 30 minutes, then uncovered for another 15 minutes. Serve warm with ice cream and enjoy!
Although this crumb pie is much different than the traditional version, it is equally as delicious! I’m certain you will love it as much as we do.
Looking for more plant-based Thanksgiving recipes?
- Addicting Honey Almond Snack Mix
- The Ultimate Fall Salad
- Shredded Brussels Sprout and Kale Salad with Maple Pecan Parmesan
- Butternut Squash and Sweet Potato Casserole
- Creamy Mushroom Green Bean and Wild Rice Casserole
- Vegan Thanksgiving ‘Meatballs’
- Barley Stuffed Acorn Squash
- Vegan Pumpkin Stuffed Shells
- Mushroom Lentil Loaf
- The Best Vegan Pecan Pie
- The Best Vegan Pumpkin Pie
- Vegan Silk Chocolate Pie
- Simple Green Beans with Olive Oil and Shallots
Vegan Apple Crumb Pie
- 1 prepared pie crust, be sure to source GF if necessary or try my 5-Ingredient Grain-free Pie Crust
For the Filling
- 2 tablespoons melted vegan butter, Miyokos is my favorite
- 3 lbs Granny Smith Apples, peeled and cut into ¼-inch slices
- ¼ cup pure maple syrup
- 2 tablespoons coconut sugar, or brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ⅓ cup water
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, about 1 lemon
Prepare the Crust
- Preheat the oven to 350°F. Prick the bottom of your pie crust several times with a fork (to prevent air bubbles). Parbake the crust for about 10 minutes, or until very light golden brown. Set aside to cool.
Prepare the Filling
- Melt the two tablespoons of vegan butter in a pot or large skillet over medium heat. Add the sliced apples to the skillet and stir to coat with butter. Add the maple syrup, coconut sugar, cinnamon, and ginger. Lower heat and cook for about 5 minutes, or until apples soften.
- While the apples cook, combine the cornstarch and water in a small bowl (or liquid measuring cup) and whisk until smooth. Pour mixture into the skillet with the softened apples. Continue to cook over low heat for 3-5 minutes, while stirring, until the sauce begins to thicken.
- Lastly, stir in the vanilla extract and lemon juice. Remove from the heat and set aside to cool while you prepare the topping.
Prepare the Crumb Topping
- In the bowl of a food processor, combine the rolled oats, oat flour, almond meal, coconut sugar, salt and pecans. Pulse until the nuts and oats are roughly chopped. Add the melted coconut oil and maple syrup then pulse a few times, until the ingredients begins to stick together, similar to a chunky dough. Set aside.
Assemble the Pie
- Transfer the apples and sauce into the pie crust and arrange them so that they’re filling the crust with a somewhat even surface.
- Using your fingers, crumble the topping over top of the apples until the surface of the pie is completely covered. Cover with a layer of foil and bake in the oven for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until the crumble topping is light golden brown. Allow to cool for at least 10 minutes before serving. Serve with ice cream and enjoy!