Vegan Apple Crumb Pie

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Last updated on November 24th, 2020

This Vegan Apple Crumb Pie is full of sweet gooey apples, warm cinnamon, and a delicious sugar crumb topping that I personally favor over a traditional crust topper. I like to take a shortcut and use a premade, refrigerated pie crust for the base layer, but feel free to use your favorite recipe for a 9 inch crust.

Vegan Apple Crumb Pie

The Crust

I use this pie crust from Wholly Wholesome, which I buy at Whole Foods. Any 9 inch pie crust that you like will work here. Make sure to thaw it if it’s frozen, and you don’t have to prebake it.

The Apples

I have tested this recipe with several varieties of apples, including Gala, Fuji, Pink Lady, and Honey Crisp. Fuji and Pink Lady apples are my favorite, so naturally I liked them best in this pie. Any of these variations will work deliciously, so feel free to try your favorite! 

The Crumb Topping

I like to use coconut oil in my crumb topping, but plant based butter also works wonderfully here. I’ve also used coconut sugar in place of the brown sugar with great results. Be sure to use quick cooking oats, as other variations caused the crumb to be a bit too chewy.

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Vegan Apple Crumb Pie

This delicious pie is full of sweet apples, warm cinnamon, and a sugary crumb topping that will knock your socks off. It's perfect for a fall treat, holiday dessert, or just to treat yourself!
Servings 8
Prep Time 15 mins
Cook Time 45 mins
30 mins


Crumb Topping

  • 1 cup flour
  • 1/2 cup brown sugar packed
  • 1/4 cup quick cooking oats
  • 1/2 cup melted coconut oil about 1/4 cup and 2 tablespoons if solid

Apple Filling

  • 2/3 cup sugar
  • 3 tablespoons corn starch
  • 1 1/4 cup water
  • 3 cups diced apple about 4 apples
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract


  • 1 frozen vegan pie crust


  • Preheat your oven to 350°F. In a large saucepan, prepare your filling. Whisk together your sugar, corn starch, and water. Bring to a boil, stirring until thickened (about ten minutes). Remove from heat, and stir in your cinnamon and vanilla. Fold in your apples and set aside.
  • Combine your topping ingredients in a large bowl, until the mixture is moist and crumbly.
  • Place your frozen pie crust on a cookie sheet. Pour in your apple filling, and sprinkle with topping.
  • Bake for 40 – 45 minutes, until golden brown and bubbly.
  • Allow to cool for at least 30 minutes before serving.
Calories: 337kcal
Course: Dessert
Cuisine: American


Calories: 337kcal | Carbohydrates: 53g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Sodium: 7mg | Potassium: 94mg | Fiber: 2g | Sugar: 35g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Did you make this Vegan Apple Crumb Pie?

Please let me know how it turned out for you! Leave a comment below, rate the recipe, tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

You might also like my Vegan Pumpkin Cake

Join the Conversation

  1. This looks perfect for Thanksgiving! Could I sub olive oil in place of coconut oil (allergies), or does the ability of coconut oil to solidify make a difference in the recipe?

  2. Made this for me and my fiance this evening almost exactly as written and it was absolutely delicious!!! The only thing that I did differently was use a frozen Publix dairy free pie crust instead of the vegan pie crust because I’m lactose intolerant. Can’t wait to make it again for my family for Thanksgiving. Thank you MilkFreeMom!!!

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