Vegan apple crumble pie with a crunchy golden oat crumble. Also known as a Dutch apple pie, this is easy to assemble and uses only common ingredients! no weird ingredients and perfect for a cozy day!

If you’re more of a ‘top AND bottom crust’ kinda person, check out my classic vegan apple pie. Or skip the top and make my vegan apple tart!

Vegan apple crumble pie in pie dish with a slice taken out. There are three dollops of thick cream on the pie with maple syrup poured on top. The filling is oozing out showing specks of cinnamon and nutmeg. The pie is surrounded by additional oat crumble, ingredients and a stack of dessert plates.

This vegan apple crumble pie or Dutch apple pie is:

  • automatically egg free and dairy free
  • easier to make than your average vegan apple pie
  • 100% better than store-bought vegan apple pies!
  • perfect as an Autumn or Fall dessert
  • like a warm hug from your insides!

Normally, the hardest thing about making a pie is the pastry. However, with this recipe we’re covering all the pastry with apples then topping it with a delicious crumble! If it’s messy, it doesn’t matter. The effort to reward ratio is in your favor :).

If you’re more of a cake person, see my recipes for Vegan Apple Cake with Pecan Crumble or Easy Vegan Apple Bread Loaf. Or if you prefer a lighter tart, see my No Fuss Pear Filo Tart.

Overhead image of vegan apple crumble pie in pie dish with a slice taken out. There are three dollops of thick cream on the pie with maple syrup poured on top. The filling is oozing out showing specks of cinnamon and nutmeg. The pie is surrounded by additional oat crumble, ingredients and a stack of dessert plates.

Simple Ingredients you’ll need

Flatlay of ingredients for vegan apple pie including: apples, flour, corn starch, brown sugar, regular sugar, vegan butter and spices

Notes about the ingredients

Apples. I used a mix of red apples and Granny Smith apples for the best of both worlds.

Granulated sugar for the pastry and filling, and brown sugar for depth of flavor in the crumble.

If you can’t be bothered to make a whole pie, check out my apple pie bars!

How to make the pastry and apple pie filling

To make the vegan pie crust, simply add all ingredients to a food processor and pulse until combined. If you used vegan margarine spread like me, you may need to add a little more flour. If your pastry is very soft, chill it in the fridge until it’s firm enough to be rolled out.

Some of the pastry is reserved for the crumble topping which makes this pie effortless :).

For the pie filling, simply add all ingredients to a bowl and toss until combined. It doesn’t need to be pre-cooked!

Two image collage of vegan shortcrust pastry in food processor and sliced apples tossed in spices and lemon juice.

How to make the EASY crumble

I 100% prefer a crumble topping rather than a normal pie crust. It’s easier and adds sooo much texture to the apple pie!

The easiest way to make the crumble is just to use (and crumble) the leftover pastry made in the previous step.

However, to take your crumble to the next level, you can add oats, chopped pecans or almonds! I also added a little more sugar to help further caramelize the crumble :).

Two image collage of optional add-ins for crumble (rolled oats, pecans, sliced almonds) and an oat crumble in a food processor

Assembling the vegan apple pie

Liberally grease your pie dish or tart tin. I used the little parchment paper that came with my vegan butter to grease my pie dish.

On a floured surface, roll out your pastry so it’s a little bigger than your pie dish. The easiest way to transfer your pastry to your pie dish is to gently collect or roll it around your rolling pin. Place the rolling pin on top of your pie dish then unroll the pastry! The pictures below show how I did it.

Four image collage showing how to prepare the pie dish and pastry. Images show hand greasing pie dish with parchment paper, hands rolling out buttery shortcrust pastry, pastry rolled around a rolling pin and the pastry being placed on top of the greased pie dish

Trim off your excess pastry using a knife or scissors. Don’t throw away the excess as we’ll be using it for the crumble! You can leave your pie edge as is or crimp it. This Youtube video is a good guide on how to crimp the edges!

Then prick the bottom with a fork. This allows any excess air to escape when we bake it!

Two image collage. First image shows hands crimping the edges of pastry in a pie dish. Second image shows hand using fork to prick the bottom of the pastry in the pie dish.

The pie crust does NOT need to be blind-baked. It stays crisp even with the apple filling :).

I PILED my pie with apples. They will shrink from baking so I wanted to make sure my vegan apple pie was completely full. Then sprinkle your crumble on top :).

Two image collage showing piled apples in an unbaked pastry in a pie dish and a crumble on top of the apples.

Serving your vegan apple pie

The pie is best served warm or hot and is delicious with thick dollop cream, vegan whipped cream or dairy-free ice cream!

If you don’t eat the pie all in one go, leftovers keep very well in the fridge. Simply reheat it in the oven at a lower temperature until the filling is hot!

Close up of a slice of apple crumble pie. The slice is golden, has layers of sliced apple and is messy but looks delicious.

More vegan apple desserts

Apple pie bars cut into squares. One square is on its side showing the gooey layers, shortcrust pastry and crumble topping.

Apple Pie Bars (vegan)
Several mini apple tarts dusted with powdered sugar on a rustic gray plate.

Mini Apple Tarts (vegan)
Close up of a slice of apple coffee cake on its side amongst other slices.

Apple Coffee Cake (vegan)

Vegan Apple Tart

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4.67 from 3 reviews

Easy Apple Crumble Pie

Yield: 10 serves
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Author: Anthea
Vegan apple crumble pie with a crunchy golden oat crumble. Easy to assemble, no weird ingredients and perfect for a cozy day!
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Ingredients

Shortcrust pastry

Pie Filling

Crumble

  • ½ cup (60g) rolled oats, (optional) and/or
  • ½ cup (50g) pecans or walnuts, (optional)
  • 2 tablespoons (20g) packed brown sugar, or coconut sugar

Instructions 

  • Preheat oven to 180°C (350°F). Grease a 23 cm (9 inch) pie dish.

Pastry:

  • Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again. Set aside 1/3 of the dough.
  • On a floured surface, roll out the pastry into a thin circle about 5 mm (1/4 inch) thick. Transfer the pastry to your pie dish and press it against the base and sides to form a crust.
  • Trim off the excess pastry and crimp the edges if desired. Prick the bottom with a fork to let hot air escape when baking.

Filling:

  • Toss all ingredients in a bowl until combined. Scoop the mixture into the pie dish and set aside.

Crumble:

  • Add the oats (and nuts if using) and additional sugar to the reserved pastry. Rub with your fingers to create a crumble. Sprinkle the mixture on top of your apples.
  • Bake the pie in the oven for 40-50 minutes or until the apples are tender and pastry is golden brown.
  • Serve with a few dollops of cream or ice cream. Enjoy!

Notes

  1. If you only have access to vegan margarine/spread, use only 2/3 cup (150g) and less or no water.
  2. Apples were weighed after they were cored and still had their skin on. You’re welcome to peel your apples if you prefer.
Nutrition Information
Serving: 1 slice, Calories: 297kcal, Carbohydrates: 62g, Protein: 5g, Fat: 5g, Sodium: 6mg, Potassium: 176mg, Fiber: 4g, Sugar: 27g, Vitamin A: 44IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

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