Apple Pie Crumble

This Apple Pie Crumble has a wholemeal/spelt flour base, a sweet apple and raisin filling and a crunchy struesel-type oaty topping which is perfect for both breakfast or dessert served with some coconut whip or thick Greek Yogurt. It is Vegan friendly and can be gluten-free if required.

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I have always loved crumbles, I think its an English thing?! When I first made this I actually made it for breakfast (inspired by my Sweet Apple and Raisin Breakfast Crumble) because I am a lover of all things sweet and with the addition of apples, raisins, nuts and oats, I thought it was fully acceptable to eat with some Greek yogurt and have it for breakfast, right but equally if sweet isn’t your thing for breakfast, as I know it isn’t for many people, then this is excellent to share for a comforting desert. Trust me, it’s a winner with the whole family. (Even my Gran liked it!)

This Apple Pie Crumble is made with a wholemeal/spelt flour base with a sweet apple, raisin and nut filling and finally topped with a deliciously sweet streusel-type oat topping making it ideal for breakfast or dessert.

The pastry layer gives it a nice flat substantial base and crunch to hold the whole thing together, the apples in the middle are perfectly sweet and soft and the crumble on the top adds the finishing touch of sweet crunch! It’s the perfect all-rounder to be honest!

I made this recipe again for Christmas but as a dessert with the addition of mincemeat and apples which combined perfectly served warm with some clotted cream or coconut whip for pure indulgence. This one is definitely on the to-make-often list as its refined sugar-free, can be made wholemeal or gluten-free, and can be eaten interchangeably for breakfast or dessert.

It is simple to make and just requires three steps and a handful of ingredients which you more than likely already have in your pantry! It will serve four ample servings as shown but is probably better served as six servings but I’m a feeder and always prefer people to be full up and satisfied instead of wanting more when it’s all gone!

The pie crumble will  keep good for a couple of days in the fridge (if it even lasts that long), just re-heat as necessary or serve at room temperature; its equally as delicious.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Apple Pie Crumble
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: breakfast, dessert
Serves: 4 servings
  • Pastry Pie Base:
  • 1⅓ cup spelt or wholemeal flour
  • 4 tbsp coconut sugar
  • ¼ tsp cinnamon
  • ¼ tsp fine sea salt
  • ¼ cup melted coconut oil (45g) + 2tbsp water (30ml)
  • Apple Pie Filling:
  • 2 Sweet-red apples, thinly sliced
  • ½ tbsp maple syrup or (honey if not vegan)
  • ¼ cup raw nuts, in small pieces
  • ¼ cup raisins
  • Crumble Topping:
  • ¼ cup rolled oats
  • ¼ cup spelt or wholemeal flour
  • 4tbsp coconut sugar
  • ⅛ cup applesauce
  • Pinch fine sea salt
  1. Preheat the oven to 175C/350F/Gas Mark 4. Line an 8-inch removable bottom pan or silicone pan with parchment paper.
  2. Prepare the crust by combining the dry ingredients and then add the oil and water and mix well and press firmly into the pan. Put in the fridge whilst you make the rest.
  3. Make the apple pie filling by tossing the apples and maple syrup in a bowl with the walnuts and raisins. Spread evenly over the pie crust.
  4. In another bowl, combine all the crumble ingredients mixing in the apple sauce last.
  5. Sprinkle the crumble evenly over the apples and bake in the oven for 50-60 minutes, or until the apples are tender and the topping is golden. Allow to cool before removing from the pan.
  6. Enjoy with a generous spoonful of thick Greek yogurt.

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