Caramel Apple Crumble Pie

Add extra layers of deliciousness to your regular apple crumble with creamy caramel and shortcrust pastry 🙂


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  • vegan-desserts




Caramel sauce

(make a little extra if you want some for decoration/drizzling afterwards)

  • 70g/¼ cup syrup (eg maple or agave)
  • 60g/¼ cup nut butter (we used cashew)
  • 25g⅛ cup coconut oil
  • ½ tsp vanilla extract
  • Pinch salt


  • 1 sheet shortcrust pastry (eg Jus-Rol)
  • 600g cooking apples, cored, peeled and cut into bite-sized pieces (around 1″)
  • 100g sugar (ideally light brown)
  • ½ ground cinnamon
  • 2 tbsp water


  • 300g plain flour (1¾ cups plus 2 tbsp)
  • 175g/7/8 cup light brown sugar
  • 200g/7/8 cup butter (our favourite is Naturli Vegan Block)
  • Pinch salt


  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Caramel sauce

  1. Heat all ingredients in a small pan on a gentle heat until fully combined. Set aside.


  1. Spread the pastry sheet out over a 20cm loose-bottomed flan dish and then roll a rolling pin over the top of the dish to trim the edges. Refrigerate.
  2. Add the apples to a large saucepan along with the sugar, cinnamon and water. Gently stir over a low-med heat for 5-10 minutes. You want the apples to be slightly softened but still firm.


Place all the ingredients in a bowl and rub with your hands until you have a fine crumble.


  1. Spread the apple mix evenly over the pastry-lined flan dish.
  2. Spread the caramel sauce as evenly as possible over the apple layer.
  3. Add the crumble mix and again distribute evenly.
  4. Place in the oven for 20-30 minutes or until golden on the top.
  5. Serve with vegan cream, custard or ice cream 🙂

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