Jamie Oliver Vegetarian Apple Crumble

When I was little, Sunday dinners always ended with something warm and golden coming out of the oven. Usually something my gran called “a proper pud.” Her apple crumble was chaos — no measurements, no timers, just instinct and a lot of cinnamon. She’d shout over the radio, “When it smells right, it’s done!” And weirdly… she was never wrong.

Now, I still chase that smell. And this vegetarian apple crumble — inspired by Jamie Oliver’s method — gets me close. The apples go all soft and sweet under a golden, nutty topping that’s got just the right bit of crunch. No eggs, no dairy — just simple, cozy ingredients that fill your kitchen with actual happiness.

You can pile this on with plant-based custard, oat cream, or just nick spoonfuls straight from the tin. I won’t judge — I do it too.

Why You’ll Love It

• It’s naturally dairy-free — perfect for vegans or anyone avoiding butter.
• That crumble topping? Buttery without butter. Thanks, ground almonds.
• Perfect make-ahead dessert — rewarms beautifully.
• Fills the house with that nostalgic, toasty apple smell.
• No fussing with pastry — just a bit of rubbing and chucking it in the oven.
• It’s proper comfort food, through and through.

Ingredients

• 1.5kg mixed apples (I usually go half Bramley, half whatever’s in the fruit bowl)
• 200g golden caster sugar, divided
• 1 lemon (zest only — adds brightness)
• 100g unsalted vegan butter (cold, straight from the fridge)
• 100g plain flour
• 100g ground almonds (adds nuttiness and richness)
• A good pinch of ground cinnamon

How to Make It

Start with the apples:

Peel, core and chop the apples into chunky 3cm-ish pieces. Don’t worry about being precise — rustic is lovely here.

Soften them gently:

Tip the apple chunks into a medium saucepan with 100g of the sugar and a bit of finely grated lemon zest. Pop on a lid and let it all bubble over medium heat for 5–6 minutes, just until they’ve softened and smell incredible.

Make your crumble topping:

While the apples cool a touch, cube the vegan butter and chuck it in a mixing bowl with the flour. Rub it all together with your fingertips until it’s like chunky breadcrumbs — uneven bits are welcome.

Add the magic:

Scrunch in the ground almonds, cinnamon, and the remaining 100g sugar. Don’t stir — scrunch. It’s messier and more fun. This is the bit where I usually snack on a bit of the raw crumble. (Don’t tell.)

Assemble the dish:

Spoon the warm apples into a baking dish — something like 25x30cm works. Scatter the crumble topping all over. Try not to press it down too much, you want those little golden peaks.

Bake until bubbling and golden:

Into a 200°C (400°F/gas 6) oven it goes. Bake for 25 to 30 minutes until the top is golden and the fruit is bubbling at the edges. Let it sit for 5 minutes before serving… if you can wait.

Common Mistakes and How to Dodge Them

Why’s my crumble topping soggy?
You probably didn’t bake it long enough or your apples were too watery. Go for firm apples and give it that full half hour to get crisp.

Can I skip the ground almonds?
You can, but they add so much to the texture and richness. If you must, sub with more flour and a tablespoon of oat milk to help it clump.

I overcooked my apples — help!
If they’ve turned to mush, it’s still salvageable. The topping saves the day. Just call it a compote crumble and pretend it was on purpose.

I forgot the cinnamon!
Been there. Sprinkle a bit on top when it’s out of the oven — not quite the same, but it helps.

Storage and Reheating

Pop any leftovers in an airtight container in the fridge — they’ll keep for 3–4 days. To reheat:

• Oven (best): 180°C for 10–15 mins until warmed through.
• Microwave: 30–60 seconds per portion, but the topping goes soft.
• Air fryer: Yes, really. 160°C for about 5–6 mins — gives a nice recrisp!

You can freeze it, though the apples will be a bit softer when reheated. Wrap well and freeze up to a month. Defrost overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this gluten-free?
Yep — just swap the plain flour for a 1:1 gluten-free flour blend. The ground almonds help keep it tender.

What apples work best for crumble?
A mix! Bramley for that classic sharp tang, and something firmer like Gala or Pink Lady for sweetness and shape.

Can I add berries?
Absolutely — toss in a handful of frozen blackberries or raspberries with the apples. Just reduce the sugar a tad.

Is this really vegan?
Totally — as long as you use a proper vegan butter and serve it with plant-based custard or cream.

Nutrition Facts (Per Serving):

• Calories: 320
• Fat: 13g
• Carbs: 48g
• Protein: 3g
• Sodium: 4mg
• Sugar: 34g