Easy Apple Crumble Pie Without Dairy
This apple crumble pie without dairy has a flaky crust, cinnamon-spiced apples, and a buttery oat topping. Made with vegan butter and a store-bought crust.
By Nora Bellweather ·
Recipe
Easy Apple Crumble Pie Without Dairy
By Nora Bellweather · American
- Prep
- 25 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 35 min
- Serves
- 8
- Level
- Easy
Ingredients
- 1 unbaked 9-inch deep-dish vegan pie crust in a metal pie pan, thawed if frozen according to package directions
- ¾ cup all-purpose flour, for the crumble
- ½ cup old-fashioned rolled oats
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon, for the crumble
- ⅛ tsp fine salt, for the crumble
- 6 tbsp cold stick-style vegan butter, cut into small cubes
- 6 cups peeled, cored apples cut into 1/4-inch-thick slices, such as Granny Smith and Honeycrisp (about 6 medium apples)
- ½ cup granulated sugar
- 3 tbsp all-purpose flour, for the filling
- 1 tbsp lemon juice
- 1 tsp ground cinnamon, for the filling
- 1 tsp vanilla extract
- ⅛ tsp fine salt, for the filling
Method
- 1
Preheat the oven to 425°F with a rack in the lower third and a sturdy rimmed metal baking sheet on that rack.
- 2
Set the unbaked crust in its 9-inch deep-dish metal pie pan in the refrigerator while you prepare the topping and filling.
- 3
Stir the crumble flour, oats, brown sugar, crumble cinnamon, and crumble salt together in a medium bowl.
- 4
Rub the cold vegan butter into the crumble mixture with your fingertips until it forms uneven, pea- to marble-size clumps with no large butter cubes remaining; refrigerate while you prepare the apples.
- 5
Toss the sliced apples with the granulated sugar, filling flour, lemon juice, filling cinnamon, vanilla, and filling salt in a large bowl until evenly coated.
- 6
Transfer the apple mixture and any juices to the chilled crust, arranging the slices snugly and mounding them slightly in the center.
- 7
Scatter the crumble evenly over the apples, keeping most of it inside the pastry rim and gently pressing any loose clumps into place.
- 8
Carefully place the pie pan on the preheated baking sheet and bake at 425°F for 20 minutes.
- 9
Reduce the oven temperature to 375°F without removing the pie and bake for 45–55 minutes more, until the topping is golden brown, thick juices bubble near the center, and a thin knife slides easily into the apples. Check after 20 minutes at the lower temperature and loosely tent with foil if the topping is already deeply golden; shield the crust edge separately if needed.
- 10
Transfer the pie pan to a wire rack and cool for at least 3 hours before slicing so the filling can set.
The story behind it
This apple crumble pie has a flaky bottom crust, a generous apple filling, and a golden oat crumble made with vegan butter. A store-bought crust keeps the prep manageable, with no top crust to roll or weave. Let the pie cool before slicing so the apple juices have time to thicken.
A Familiar Apple Pie With a Crumble Top
This pie uses everyday baking ingredients and two clearly labeled plant-based swaps: vegan butter and a vegan pie crust. The crumble replaces a second pastry crust, giving you a craggy, golden topping without extra rolling. Flour thickens the apple juices, while rolled oats help the topping keep its texture.
Choose Apples That Hold Their Shape
Granny Smith, Honeycrisp, Braeburn, and Pink Lady all work well. A mixture of tart and sweet apples gives the filling more variety. Avoid using only McIntosh apples, which soften quickly and can make the filling more like applesauce. Measure the apples after peeling, coring, and slicing; the amount of usable fruit varies with apple size.
Ingredient Tips and Substitutions
- Check the crust label. Some refrigerated and frozen pie crusts contain lard or dairy. Choose one explicitly labeled vegan, sized for a 9-inch deep-dish pie.
- Use stick-style vegan butter. It usually contains less water than soft tub spreads and makes a more distinct crumble. Keep it cold until you mix the topping.
- Use old-fashioned rolled oats. Quick oats work in a pinch but produce a finer topping. Steel-cut oats will stay too firm.
- Keep the lemon juice. It balances the sugar, especially when using sweeter apple varieties.
Make-Ahead and Storage
You can prepare the crumble a day ahead and refrigerate it in a covered container. For the firmest topping, assemble the pie shortly before baking rather than refrigerating it fully assembled overnight. Bake the pie the day before serving if you want neat slices without waiting on serving day.
Once completely cool, cover and refrigerate the pie for up to four days. Reheat individual slices in a 325°F oven for 15–20 minutes, loosely covered if the topping is already dark. Freeze wrapped slices for up to two months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to blind-bake the crust?
No. A preheated metal baking sheet and an initial blast of higher heat help set the bottom crust. Use a metal pie pan for this method rather than placing a cold glass dish on a hot sheet.
How do I know the filling is done?
Look for thick bubbles coming through near the center, not just around the edges. A thin knife inserted through a gap in the topping should slide easily into the apples.
Why is my pie runny when I slice it?
Warm fruit filling is still loose. Give the pie at least three hours to cool. Underbaking can also leave the juices thin because the flour needs sustained heat to thicken them.
Can I leave out the oats?
Yes. Replace the half cup of oats with an additional quarter cup of all-purpose flour. The topping will be finer and more like a traditional streusel.
Serve at room temperature or gently warmed, with a scoop of dairy-free vanilla ice cream if you like. Save a slice for the next day, when the filling is especially easy to cut.
