This Vegan Apple Crumble and Custard is a completely plant based, gluten free and refined sugar free winter spiced apple crumble and vegan custard recipe to serve as a crowd-pleasing wholesome, comforting dessert to share at the end of any meal.
With a lower oil content, the crunchy crumble is created with a blend of applesauce and coconut oil to keep it healthier for those reducing fats. Using only coconut sugar and maple syrup to sweeten it, with warming and wintery spices to compliment the tangy apples. Super accessible and simple to make, this recipe can also be made low histamine, is nut free, seed free, soy free and will be your go-to dessert for guests with dietary restrictions.
What ingredients do I need to make this Vegan Apple Crumble and Custard?
For the Filling:
Granny smith apples: these are peeled, cored and then cubed into 1cm pieces. This is the optimum texture and size for this recipe.
Apple cider vinegar: just a splash, this adds a balancing tartness to the apples [omit this to make it low histamine].
Coconut sugar: a refined sugar free sweetener that adds caramelised notes to these apples when they bake.
Gluten free 1:1 flour: to prevent the crumble getting too soggy and absorb some of the liquid produced by the apples.
Warming spices: a mixture of ground cinnamon, ground nutmeg and ground cloves for a wintery and festive flavour.
For the Crumble:
Rolled oats: use gluten free if necessary to make this gluten free certified.
Oat flour: this is created using blended [gluten free] oats and keeps the traditional ‘oatiness’ in the crumble.
Gluten free 1:1 flour: use a gluten free flour that you know and trust – I always use Schar Universal in all of my bakes.
Coconut sugar: for some caramelised refined sugar free sweetness.
Baking powder: for a little rise.
Salt: just a pinch of salt to balance the flavour profile.
Vanilla extract: for a fragrant vanillin aroma.
Melted odourless coconut oil: you can find a simple strategy for melting coconut oil on this post here. Always use odourless coconut oil unless you’re happy for it to have a coconutty flavour.
Applesauce: ensure that you use pureed applesauce (not one with lumps in it), I use unsweetened applesauce so that it’s definitely refined sugar free. You should be able to find this in the baking section, or even in the baby food section of 100% pureed apples.
Maple syrup: just a splash for added moisture and liquid refined sugar free natural sweetness.
For the Custard:
Plant based milk: the base of this custard – I love to use oat milk, but depending on dietary restrictions and if you’re gluten free you may prefer soy or almond milk, and if you’re nut free you may prefer other types.
Coconut sugar: for refined sugar free sweetness – it will make the custard a little darker but keeps it refined sugar free and adds a lovely deep caramelised flavour. If you want it lighter you can use regular white caster sugar.
Vanilla bean paste or 1/2 vanilla pod: to add a classic custard vanilla bean flavour, you can also sub for vanilla powder which may be preferential for those following low histamine diets.
Cornflour: a slurry mixed with an equal amount of cold plant based milk.
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Is this Vegan Apple Crumble and Custard free from gluten, refined sugar free, dairy free, egg free, nut free, seed free?
Yes, this recipe is incredibly accessible and likely suitable for most dietary restrictions you’d be hosting for. It’s vegan and plant based, gluten free, free from refined sugar using coconut sugar and maple syrup, dairy free, egg free (plus an egg free custard), nut free and seed free! Ensure that baking powder is gluten free certified.
Could this recipe be gastroparesis friendly?
This is very low in oil content and high oil can often flare up gastroparesis. Stewed, skinless apples tend to be a safe food for people with gastroparesis. This depends on your individual tolerances and the present phase of gastroparesis that you’re at. If you’re okay with softer foods, then this may work for you, but always check with a doctor or dietitian. You may like to make this in a larger batch and eat in smaller portions as they often recommend eating 4-6 smaller meals when people have gastroparesis.
Is this Vegan Apple Crumble and Custard low histamine certified?
According to the SIGHI list, apples are safely lower in histamine, along with oats, coconut oil, baking powder, maple syrup, coconut sugar (although coconut sugar is sometimes questionable and varies across the lists). Check that your gluten free 1:1 flour blend is definitely suitable. Sugar will always spike blood sugar and therefore histamine levels, so it’s always recommended to eat in moderation and always select foods that you tolerate. Use vanilla bean powder or 1/2 vanilla pod in the custard instead of vanilla extract if alcohol could be a trigger for you. Ensure that the plant based milk selected is appropriate with what you tolerate. Spices used such as nutmeg, cinnamon and ground cloves can be debated and sometimes not tolerated on some lists, so simply omit if necessary. Omit apple cider vinegar if low histamine too.
How to make this vegan, gluten free and refined sugar free Apple Crumble:
- Preheat the oven.
- Melt the coconut oil – strategy to do this on this post here.
- Peel, core and cube the apples into 1 cm cubes. Transfer to a baking dish ~25 x 20 cm.
- Top the apples with the apple cider vinegar and toss with a spoon. Then sprinkle over the coconut sugar, gluten free flour, ground cinnamon, nutmeg, cloves and mix well.
- Pop into the oven for 12-15 minutes to soften the fruit whilst the crumble is being made.
- In a large mixing bowl, mix together the rolled oats, oat flour, gluten free 1:1 flour, coconut sugar, baking powder and salt. Make a well in the centre and then pour in the vanilla extract, melted coconut oil, maple syrup and apple sauce and mix from the centre outwards with a fork until a crumbly and sticky batter forms. It should be crumbly and stick together when pinched but not too wet or powdery that it doesn’t stick at all.
- Once you’ve removed the par-baked apples from the oven, give them a good mix and then sprinkle the crumble mixture over the top, rubbing together your fingers as you sprinkle for a crumble texture. Pop it in the oven to bake at 160°C (fan) for 20-25 minutes. The top should be lovely and golden and the filling should be bubbling slightly from the edges.
- Serve immediately with custard, ice cream or yoghurt.
How to make this vegan, dairy free, egg free and refined sugar free custard:
- In a small saucepan on the stove, warm the plant based milk with the coconut sugar, vanilla bean paste and nutmeg until it’s melted together, stirring with a balloon whisk. Remove it from the heat before it comes to a boil.
- Create a ‘slurry’ with the 2 tbsp cornflour with 2 tbsp plant based milk in a small bowl. Pour in the slurry whisking briskly as you pour.
- Now return to the heat and whisk as it thickens for a few minutes until your desired consistency. Serve immediately hot.
How to store this Vegan Apple Crumble:
If it isn’t eaten in one sitting, you can store the dish in the fridge covered tightly with cling film, then reheat in the oven for 5-10 minutes or until warm when wanting to enjoy it again. You may like to cover it with foil as you reheat it to prevent further browning. Store for up to 3 days in the fridge. The custard is best enjoyed immediately, but you may be okay to reheat it again in a saucepan, stirring constantly until warm (although it may be a little lumpy).
Tips for making the best Apple Crumble and Custard:
- Bake at the correct temperature. I always recommend using an oven thermometer as many ovens aren’t accurate. You can purchase them for ~£10 and hang them inside the oven to gauge this accurately.
- Check on the crumble after 15 minutes, if the top is browning fast but it’s not bubbling then cover it loosely with foil to prevent the top burning.
- Make the custard up to step 1 and set it aside for a bit (as needed) and then heat up to thicken and boil just before you’d like to enjoy it.
I’d love some more apple based recipes! What can I make?
How about these Blackberry and Apple Crumble Cups or Caramelised Apple Porridge
Do you have any other Wintery recipes I can create?
Absolutely – why not check out these Florentines Three Ways, Stuffed Butternut Squash, Cranberry White Chocolate Biscotti or Golden Autumn Soup
I’d love to know what you think of the recipe if you make it – please let me know in the comments below or reach out to me
With love,
Katya x
Vegan Apple Crumble and Custard
SEASON Winter, AutumnEquipment
Ingredients
For the Spiced Apple Filling
- 8 peeled and cored granny smith apples cubed into 1cm pieces
- 1 tbsp apple cider vinegar
- 3 tbsp coconut sugar
- 2 tbsp gluten free flour
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/16 tsp ground cloves
For the Crumble
- 1 1/4 cups rolled oats use gluten free oats
- 1/2 cup oat flour blended with gluten free oats
- 0.625 cups gluten free 1:1 flour I use Schar Universal
- 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1/8 tsp fine salt
- 1/2 tsp vanilla extract or vanilla bean powder
- 1/4 cup odourless coconut oil melted
- 1/8 cup unsweetened pureed applesauce
- 2 tbsp maple syrup
Vegan Custard
- 400 ml plant based milk
- 1 1/2 tbsp coconut sugar
- 1 1/2 tsp vanilla bean paste or vanilla bean powder or 1/2 vanilla bean pod
- 1/16 tsp nutmeg
- 2 tbsp cornflour
- 2 tbsp cold plant based milk
Instructions
For the Vegan Gluten Free Apple Crumble
- Preheat the oven to 160°C (fan) or 180C conventional. Melt the coconut oil if not liquid at room temperature by surrounding the glass jar in some warm water. Peel, core and cube the apples into 1 cm cubes. Transfer to a baking dish ~25 x 20 cm. Add the apple cider vinegar and toss with a spoon. Then sprinkle over the coconut sugar, gluten free flour, ground cinnamon, nutmeg, cloves and mix well. Pop into the oven for 12-15 minutes to soften the fruit whilst the crumble is being made.
- In a large mixing bowl, mix together the rolled oats, oat flour, gluten free 1:1 flour, coconut sugar, baking powder and salt. Make a well in the centre and then pour in the vanilla extract, melted coconut oil, maple syrup and apple sauce and mix from the centre outwards with a fork until a crumbly and sticky batter forms.
- Once you’ve removed the par baked apples from the oven, give them a good mix and then sprinkle the crumble mixture over the top, rubbing together your fingers as you sprinkle for a crumble texture. Pop it in the oven to bake at 160°C (fan) for 20-25 minutes. The top should be lovely and golden and the filling should be bubbling slightly from the edges. Serve immediately with custard, ice cream or yoghurt.
For the Vegan Custard
- In a small saucepan on the stove, warm the plant based milk with the coconut sugar, vanilla bean paste and nutmeg until it’s melted together, stirring with a balloon whisk. Remove it from the heat before it comes to a boil. Create a slurry with the 2 tbsp cornflour with 2 tbsp plant based milk in a small bowl. Pour in the slurry whisking briskly as you pour.
- Now return to the heat and whisk as it thickens for a few minutes until your desired consistency. Serve immediately hot over the crumble
Notes
- Check on the crumble after 15 minutes, if the top is browning fast but it’s not bubbling then cover it loosely with foil to prevent the top burning
- Make the custard up to step 1 and set it aside for a bit (as needed) and then heat up to thicken and boil just before you’d like to enjoy it
To make this low histamine: According to the SIGHI list, apples are safely lower in histamine, along with oats, coconut oil, baking powder, maple syrup, coconut sugar (although coconut sugar is sometimes questionable and varies across the lists).
Check that your gluten free 1:1 flour blend is definitely suitable. Sugar will always spike blood sugar and therefore histamine levels, so it’s always recommended to eat in moderation and always select foods that you tolerate. Use vanilla bean powder instead of vanilla extract if alcohol could be a trigger for you. Ensure that the plant based milk selected is appropriate with what you tolerate.
Spices used such as nutmeg, cinnamon and ground cloves can be debated and sometimes not tolerated on some lists, so simply omit if necessary. Omit apple cider vinegar if low histamine too.
