The season of apples is here at last, y’all! Well now, it’s here for some of us at least.
Still boggles my mind to think ’bout Halloween in the springtime or Christmas in the blisterin’ summer heat (Australia, I’m talkin’ to you).
Even though it’s just gettin’ started with August and I’m fixin’ to head up to sun-drenched NYC where it’s likely pushin’ 30C˚, I find myself startin’ to lean into that lovely autumnal feelin’.
Lord knows I love me some autumn. That time of year has my heart.
The grub, those leaves fallin’, the colors a-changin’, and even that weather that don’t know what it wants to do from one day to the next—topped off with snugglin’ into cozy sweaters—it’s all just my piece of paradise.
Come September y’all best believe you’ll see caramelized pears, pumpkin pie, spicy chai latte and hearty mushroom soup poppin’ up on this blog.
Didn’t hardly let summer get a foot in the door before I started scribblin’ down ideas for these autumn-themed recipes.
This vegan German apple crumble pie goes down as smooth as silk when paired with a cuppa hot Earl Grey tea while you’re nestled under a blanket on your sofa.
But now let me tell ya, it ain’t half bad eaten outside on a picnic blanket under a good shade tree alongside scoops of vanilla ice cream either! So regardless of how the weather turns out, you’d best be givin’ this one a shot!
Now this ain’t no English crumble neither—it’s got itself an honest-to-goodness pastry pie crust bottom.
And let’s not forget about that creamy vanilla-apple filling sprinkled with autumn spices or its crispy, buttery crumble topping… Mhmmm!
Now doesn’t that sound like something you want? Well go ahead then!
Vegan German Apple Crumble Pie Recipe
Preparation time:
15 minutes
Cooking time:
50 minutes
Total time:
1 hour 5 minutes
Serves:
1-2 pies
Ingredients
Crust:
- 2 cups flour (+½ if dough is too soft)
- 2 Tbsp sugar
- ½ tsp salt
- 1 cup cold margarine
- 6 Tbsp ice water
Filling:
- 1 cup soy cream
- 3 Tbsp flour
- 3 Tbsp sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ⅛ tsp ground cloves
- juice of ½ lemon
- 3 apples
Crumble:
- 1 cup white sugar
- ½ tsp salt
- ½ cup margarine
- 1½ cup flour
Instructions
- Pre-heat the oven to 175˚C.
- For the crust mix the flour, sugar, salt and margarine with a fork.
- When the mixture starts to come together (rather crumbly), add the ice water and continue mixing. If your dough seems too soft and sticky too work with, add up to ½ cup more flour.
- Use your hands to form a ball and pop it in the fridge.
- For the filling whisk together the soy cream (or plant-based cream of choice), flour, sugar, cinnamon, vanilla extract, ground cloves and lemon juice.
- Peel, core and cut up the apples into cubes.
- For the crumble mix the sugar, salt, margarine and flour first using a fork then switch over to using your fingers. The crumble mixture is ready when all the ingredients are thoroughly mixed and crumbs of different sizes have formed.
- Get the pastry dough out of the fridge and press it into a greased pie pan. Make sure to work the dough up the sides so the filling wont bubble out when baking. You might have to use two pie pans depending on the size of your pan.
- Now fill the pie with the apple pieces and pour the cream mixture over the apples.
- Cover the filling with the crumbles and bake it in the oven for 50 minutes or until the crumbles start to turn golden brown. Enjoy!
Beyond these lovely recipes, I’ve got plenty more for you to try.
For a rich and decadent dessert, look no further than my Vegan Brownie Black Forest Cheesecake Sundaes recipe. It’s a real crowd pleaser!
If you’re in the mood for something cold and refreshing, why not try my Vegan Berry Coconut Froyo Granola Popsicles recipe? They’re perfect for those warm summer afternoons.
Breakfast doesn’t have to be boring either! Mix it up with my Vegan Granola Berry Cheesecake Breakfast Bars recipe.
And if you can’t decide between chocolate or peanut butter, enjoy both with my Vegan Chocolate & Peanut Butter Cheesecake Cups recipe.
