Apple Vegan and Blackberry Crumble

Apple Vegan and Blackberry Crumble 

Apple Vegan and Blackberry Crumble

Apple Vegan and Blackberry Crumble showcases fresh fruit sweetened with autumn crumb toppings. Serve warm for dessert that will keep you comfortable during fall and winter!

If you need a quick and easy last minute Thanksgiving dessert, you’re in luck. I come to you with a bonus recipe this week!

Crumbles always reminded me to visit family in England, sitting at the small kitchen table of my grandparents in rural Suffolk. Nana I will always prepare some kind of homemade dessert for us to wait after tea / dinner. Crumble is one of my favorites, filled with apples, rhubarb or berries, and drowned in vanilla custard or whipped cream. I am in heaven.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


Filling Fruit

  • 4 medium granny smith apples
  • 1 tablespoon of corn flour
  • 1 tablespoon + 3 tablespoons of water
  • 1 1/2 cups of blackberries
  • 2 tablespoons of vegan butter
  • 1/3 cup organic cane sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1 tablespoon of fresh lemon juice

Crushed Topping

  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon cardamom
  • 1 cup of whole wheat pastry flour
  • 4 tablespoons of vegan butter
  • 1/4 cup organic cane sugar
  • a little salt


  1. Preheat the oven to 350 ° F and lightly spread the pan 6×9.
  2. Add flour and butter to a small bowl, and use your hands (or cookie cutters) to rub the butter into the flour until it has a texture like soft breadcrumbs. Add sugar, cinnamon, cardamom, and salt and stir. Place it in the fridge.
  3. In a small dish, mix corn flour and water and set aside.
  4. Meanwhile, peel the apples and cut them into 1/4 inch slices or small cubes.
  5. Add butter, sugar, cinnamon and nutmeg to a medium saucepan and stir until smooth. When it just melts, add apples and stir to coat. Pour in corn flour and lemon juice and stir gently. Add 3 tablespoons of water and stir. Cover and cook on low heat for 5 minutes.
  6. Find, add blackberries and stir gently. Cover and cook for 3 minutes.
  7. Pour the contents of the fruit into the pan. Remove the crushed mixture from the refrigerator and sprinkle on top until it covers the surface. You may have leftover mixture, depending on the size of your baking pan. Gently press the crumbs down with a spoon.
  8. Bake in the oven for 25-50 minutes, until golden brown. Let it cool for a few minutes and serve with coconut cream or vanilla ice cream.

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