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salted caramel apple crumble tart

This delicious and decadent vegan salted caramel apple crumble tart is perfect for thanksgiving weekend coming up, but definitely one to add to your arsenal year round. Why not get in the full spirit of fall and go apple picking with the family and then bake up this dreamy dessert together!

Check out how to make this step by step in the video below or keep scrolling for the recipe!

 

salted caramel apple crumble tart
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Print Recipe

salted caramel apple crumble tart

This delicious and decadent vegan salted caramel apple crumble tart is perfect for thanksgiving weekend coming up, but definitely one to add to your arsenal year round. Why not get in the full spirit of fall and go apple picking with the family and then bake up this dreamy dessert together! 

Course Dessert
Keyword apple crumble, salted caramel, vegan tart
Prep Time 32 minutes
Cook Time 43 minutes
Cool 15 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Lauren Toyota

Ingredients

crust ingredients:

  • 1/2 C almonds
  • 1/2 C pecans
  • 1 C all-purpose flour
  • 4 tbsp cold vegan butter
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt

filling ingredients:

  • 3 apples
  • 3 tbsp coconut sugar
  • 2 tbsp lemon juice
  • 1 tbsp all-purpose flour
  • 1 tsp cinnamon

crumble topping:

  • 1 C rolled oats
  • 1/4 C coconut sugar
  • 1/4 C all-purpose flour
  • 6 tbsp cold vegan butter
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp all-spice

salted caramel ingredients:

  • 1 C coconut sugar
  • 1/4 C non-dairy milk
  • 3 tbsp vegan butter
  • 1/4 tsp sea salt

Instructions

  1. In a food processor blend the almonds and pecans into a fine meal. Then add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
  2. Press into a 9 1/2" fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork. Bake in a pre-heated 350 F oven for 8-10 minutes. Time may vary depending your oven, so watch it closely. It should be half-baked with a slight colour difference. Remove the pie crust from the oven and place on a cooling rack while you make the filling and topping.
  3. Peel, core, quarter, and thinly slice the apples. Mix them with the filling ingredients with your hands in a mixing bowl until well coated.
  4. In another mixing bowl blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
  5. Layer the apple slices in the crust and top with the crumble topping evenly.  Bake at 350 F for 25 minutes.
  6. While the tart is baking make the salted caramel by combining the ingredients in small saucepan over medium heat. Whisk constantly for 7 to 8 minutes as it thickens. Remove from the heat.
  7. Allow the baked apple crumble tart to cool for at least 15 minutes before delicately removing it from the pie pan and slicing. Just before serving drizzle some salted caramel over the entire tart with a spoon. The caramel recipe makes extra that you’ll definitely want to bring to the table for guests to add more!

10 comments

  • Sarah 3 years ago

    ugh this looks really yummy

  • Emma Wills-Fuest 3 years ago

    I just made this and it was SUCH a success

  • Elizabeth 3 years ago

    What can I sub for the pecans? Would love to make this for my husband and I but I’m allergic to them.

    • Lauren Toyota 3 years ago

      any other nut? walnuts or just more almond flour.

  • Catie 3 years ago

    Wow! Made this last night and it was absolutely delicious. Family and guests LOVED it too. It’s the perfect recipe to impress – nobody would be able to tell it’s vegan. I’ll definitely be making this one again 🙂

  • T 2 years ago

    There are so many apples! What kind do you recommend for this recipe?

  • Mariah 2 years ago

    This is so delicious!

  • Zwaan 2 years ago

    My omni friend who’s a baking enthousiast asked for the recipe. Enough said.

  • Kat U 1 year ago

    Do you use unsalted or salted almonds?

  • Hayley 2 weeks ago

    Would this work with granulated cane sugar instead of coconut, esp. in the caramel?

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