Apple crumble pie_22

Vegan Apple Crumble Pie

Recipe done by Angelique from @TheGoodRoots

My way of showing love to loved one’s is by filling their tummies with good food and it’s always a great way to show my mother she did a great job raising me, because I’ll be able to nourish and treat my own family one day with only the best ingredients from Faithful to Nature.

I baked her favourite dessert, apple crumble pie, with a twist of vegan, gluten-free and refined sugar-free. If you want to trim on the calories even more half the base and crumble ingredients and only top the apples with a crumble with no base.”

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Crumble & base




Crumble & base

  1. Preheat the oven to 180 degrees delcius
  2. In a large bowl mix oil, sugar, vanilla extract and spices together.
  3. Prepare the flax eggs by mixing the flax seed flour with water in a small bowl. Leave to thicken for 5minutes.
  4. Add all the dry ingredients and combine. Best to use your hands.
  5. Press half of the dough into a sprayed tart tin and put in the oven for 15 minutes or until dry.
  6. Roll the other half of the dough into a ball and wrap in cling wrap or put in a container with a lit in the freezer while the base is baking.
  7. Start with the filling.


  1. In a saucepan, heat up the apple pieces together with everything else and a little bit of hot water so the apples don’t stick or burn to the surface. Cook until soft.



  1. After the base has baked brush the surface with a little syrup or apricot jam.
  2. Put the filling onto the base. Grate the half-frozen dough on top until apples are covered.
  3. Put the pie back into oven for 20-30 minutes or until golden brown on top.


Pair it with Angelique’s delicious Beetroot & Cacao Latte

Apple crumble pie_1

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    Posted at 12:33h, 12 April Reply

    Thanks for this recipe:) I really love my apple crumble, so had to try this one.
    Please take note that 2 tablespoons of vanilla extract is A LOT. I used this amount and the flavour was extremely strong. But with some cream its not so harsh.
    I used coconut flour, so didn’t add extra dessicated coconut.
    The end result was quite dry on the crust sides, probably because of the coconut flour.
    I enjoyed it with some (cashew) cream and blueberries.

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