Fall Recipes, Holiday, October Inspiration, Sweets, Vegan Food

Vegan Classic Apple Crumble Pie


This Vegan Classic Apple Crumble Pie is overflowing with sweet juicy apples with a buttery crust and a brown sugar oat crumble on top. This easy fall/winter dessert is the perfect recipe to make for a holiday dinner or post-apple picking when you have way more than you know what to do with! The apple filling is juicy and subtly sweetened with maple syrup and cinnamon, while the topping is a crisp crumble made with vegan butter, brown sugar, oats and flour.  Top with some vegan vanilla ice cream (I used cashew) for the most delicious dessert you’ll have all year!

We’re in prime apple season here, but despite the copious amounts of apples I’ve eaten I still can’t get enough. I have been obsessed with honeycrisp apples and have one pretty much every day! I have been craving apple pie, but instead of a slightly boring regular pie with a double crust, I opted to make a half pie half crisp version – this vegan apple crumble pie – which hits all the cravings! Tender pie crust, crisp streusel topping and a thick layer of cinnamon-spiced apples.

Ingredients You’ll Need:

  • Pie crust
  • Apples
  • Cinnamon
  • Maple Syrup
  • Vegan butter or coconut oil
  • Brown sugar
  • Oats
  • All-purpose flour

The Details…

This recipe is essentially a 2-step process. I used a store-bought vegan pie crust that comes in a disposable pie dish just to make it easy. All you have to do is combine the apple pie filling mixture in a mixing bowl, which is just peeled and thinly sliced apples, maple syrup, and cinnamon. Let it sit for a few minutes to let the juices come out a bit (this helps the pie not get soggy).

While it sits, mix together the crumble topping. I just use my hands and a spoon to combine brown sugar, flour, oats and melted vegan butter into a crumbly consistency. Then, add the apples to the pie crust, using your hands so you don’t add all that juice that came out of the apples. Then, top with the crisp topping. 

Bake in preheated oven for 50-55 minutes until golden brown on top and bubbling slightly. 

Frequently Asked Questions:

Can I make this gluten-free?

Yes, use a gluten-free pie crust and substitute the all-purpose flour in the crumb topping for a gluten-free all-purpose flour or almond flour.

What is vegan pastry made of?

Vegan pastry would not contain butter or lard/animal fat. You can find pie crusts made with plant-based shortening or oil instead of those ingredients.

Can I use quick oats for the crumble topping?

I use quick oats! But you can use any oats you like, quick oats, minute oats or rolled oats. Just not steel cut :).


Storing leftovers… if you have any!

This pie keeps really well in the fridge! I love eating it cold the next day but you can also reheat in the microwave for a few seconds if you like. Just either cover the pie plate with plastic wrap in the fridge or store slices in an airtight container in the fridge up to 4 days. You can also freeze it! Just make sure to cover with either a few layers of plastic wrap or in a good storage container so it doesn’t dry out. 

I hope you try out this pie recipe! It truly is so simple but a great one to have in your back pocket for the summer months. It looks and tastes so impressive but is about 15 minutes to throw together and 55 to bake. People will love you for it! Serve slightly warm with some vegan vanilla ice cream and enjoy!

Looking for more fall desserts? Check out these…

 Pumpkin Spice Latte Cupcakes with Cream Cheese Frosting

Soft Batch Pumpkin Chocolate Chip Cookies

Apple Cider Cupcakes with Brown Sugar Caramel Drizzle

AND if you make this apple pie, be sure to leave a comment letting me know how much you enjoyed it and if you made any changes! And if you loved it, I would be ecstatic if you left a 5 star rating to help others find the recipe as well!

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Vegan Classic Apple Crumble Pie

  • Author: Liv B
  • Total Time: 1 hour 20 mins including cooling time
  • Yield: 8 slices


This Vegan Classic Apple Crumble Pie is overflowing with sweet juicy cinnamon apples with a buttery crust and a brown sugar oat crisp on top.


  • 1 pre-made pie crust

Apple Filling:

  • 4 cups peeled and thinly sliced Cortland apples
  • 3 tbsp maple syrup
  • 1 tsp ground cinnamon

Crisp Topping:

  • 1 1/2 cups oats
  • 1/2 cup flour
  • 1 cup brown sugar
  • 1/2 cup vegan butter, melted


  1. Preheat oven to 375 F.
  2. In a mixing bowl, combine apple filling ingredients and stir until apples are coated. Set aside for some of the juice to drain (this keeps the pie base from getting soggy).
  3. In a separate bowl, combine the oats, flour and sugar. Add the melted vegan butter and mix using a spoon or your hands to mix until it is a crumble consistency.
  4. Using your hands, transfer apples to the crust, leaving the juice out (instead of just dumping it straight into the crust with the juice, which can make it soggy).
  5. Add the crumble topping and press down lightly.
  6. Bake for 50-55 minutes until golden brown on top and bubbling slightly.
  7. Remove from oven and let stand 15 minutes before slicing. Serve with vegan vanilla ice cream is desired.
  • Prep Time: 15 mins
  • Cook Time: 50 mins


  1. What’s your favourite storebought pie crust? (Or favourites if you have a couple!) I’m based in Canada as well if that helps!

  2. I haven’t made this yet because I’m curious. I also live in Canada but I don’t think I’ve come across a vean pre-made pie crust! Which one do you use??

  3. This pie is delicious! I added about 2 teaspoons of lemon juice to the apple pie filling and a pinch of salt to the crumble. This recipe is a keeper. Thank you!

  4. Amazing!!! The crumble is lush

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