Apple Crumble Pie
This one is proper comfort food, and we genuinely can't stop making it. It's got everything you want from a British classic: buttery puff pastry, soft spiced apple filling, and that golden crumble on top that just makes the whole thing feel special. The combination of textures is what gets us every time; that crunch against the tender apple is just perfect. Whether it's a Sunday after a roast or you want something cosy on a weeknight, this is the one to make.
Before You Start
- Preheat oven to 200°C
- 23cm tart case
- Baking beans or rice
- Large saucepan
- Fork
- Food processor
- Cashews soaked (if needed for blending)
Ingredients
- 1 roll of ready-rolled plant-based puff pastry
- 1kg Bramley apples
- 150g soft brown sugar
- 1 tsp ground cinnamon
- 150g rolled oats
- 2 tbsp plain flour
- 200g cashews
- 100ml maple syrup
- 3 tbsp vegetable oil
- plant-based custard
Method
Bake the base
- Roll the puff pastry out onto the tart case, push down to ensure it fits the tart and cut off any excess pastry around the rims.
- Fill the tart case with baking beans or rice.
- Bake for 15 minutes until golden.
- Once golden, remove from the oven and leave to one side until needed.
- Remove the baking beans.
While the pastry bakes, prepare the apples
- Peel the apples and cut into small pieces.
- Place the pieces into a large saucepan.
- Add 100ml of boiling water and cook for a few minutes before adding the sugar.
- Cook for 10 minutes, or until the apples feel soft.
- Once the apples feel soft, roughly crush about half of them with a fork (creating some purée and leaving some as chunks).
Make the topping
- Place all of the topping into a food processor and blend until a crumble mixture comes together, being careful not to over mix.
Assemble and bake pie
- Spoon the apple filling into the middle of the pre cooked tart case and use a spoon to smooth over the layer.
- Top with the crumble topping and pat down slightly.
- Cook for 10-15 minutes until golden brown on top.
Time to serve
Serve the tart with large spoonfuls of warm custard.
Tips & Variations
- Make it extra cosy: Henry always adds a pinch of cinnamon and a tiny grating of nutmeg to the apple filling. It just makes the whole kitchen smell incredible and takes the flavour up a notch.
- Swap the pastry: If you can't find puff pastry, shortcrust works really well here too. It gives a slightly more rustic feel but it's just as delicious.
- Serve it right: We love this warm with a big scoop of vegan vanilla ice cream or a generous pour of oat-based custard. Trust us on this one, don't skip the cold-hot contrast.
Why This Works
The trick here is blind baking the pastry first so you get a proper golden base that holds everything without going soggy. We find that cutting the apples into small even pieces means they cook down beautifully and you get a consistent filling all the way through. And that crumble topping is the real star, it adds a whole new dimension that takes it way beyond a regular apple pie.