An easy vegan recipe for Grandma’s German Apple Crumble Cake with juicy apple compote, creamy vanilla custard and crunchy cinnamon streusel. This is another favorite German apple pie that comes together in a snap without using eggs or dairy butter and is super delicious!
Grandma’s apple cake with custard and streusel
There is nothing like the classic apple cake from my grandma! Especially when it’s filled with delicious custard and topped with sweet cinnamon streusel! This cake is so incredibly delicious – you have to try it!
The great thing about this recipe is that the crust and the crumble topping are made from the same dough. So you only need to make one vegan pie crust (shortcrust pastry) that comes together in less than 5 minutes!
Also, you can make all components – the pie crust, the apple compote and the custard – in advance. Then all you have to do is assemble and bake the cake the next day.
Since the filling will set as it cools, it’s best if you let the cake cool completely after baking and then refrigerate it overnight. However, if you love warm apple pie desserts and don’t mind it being a bit softer, you can of course serve it sooner.
Ingredients for the apple crumble cake
This German vegan apple cake recipe consists of 3 components: the pie crust, the apple compote and the custard. Here are the ingredients you’ll need:
Pie Crust
- Flour: I usually use all-purpose or spelt flour, but you can also use gluten-free 1 to 1 baking flour.
- Baking powder: to make the dough a little softer.
- Salt & sugar: for flavor.
- Vegan butter: cold and cut into small pieces.
- Water: cold is best.
Apple compote
- Apples: peeled and diced very small. I like to use the apple varieties Braeburn or Boskop.
- Sugar and cinnamon: for flavor.
- Cornstarch: dissolved in a little water.
Vanilla custard
- Cornstarch: To thicken the mixture. You can also use arrowroot starch instead.
- Vanilla extract: or ground bourbon vanilla.
- Turmeric: just a pinch for the yellow color.
- Dairy-free milk: such as soy, almond, cashew, or coconut milk.
- Sugar: to sweeten.
Topping (optional)
- Oats: or nuts such as slivered almonds, chopped walnuts, hazelnuts, pecans, or whatever you like.
- Brown sugar: when you sprinkle a bit of it on top of the nuts, it’ll caramelize slightly. That gives the topping another delicious extra kick!
How to make apple crumble cake with custard
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you can find the full recipe with exact measurements in the recipe card below!
Step 1: Cook the custard.
First, cook the custard for the filling as usual. Then pour it into a bowl and immediately cover the top of the custard with cling film to prevent a skin from forming. Then let it cool down.
Step 2: Prepare the apple compote
For the compote, simply add apples, sugar and cinnamon to a saucepan and simmer for about 5-10 minutes until the apples are nice and soft, stirring occasionally. Finally, dissolve the cornstarch in a little water and add to the apples. Bring to a boil again while stirring and then let cool.
Step 3: Make the pie crust
Now knead all the ingredients for the pie crust. Then wrap about 3.5 oz (100 g) of the dough for the crumble topping in cling film and put it in the fridge. Roll out the remaining dough as shown in the step-by-step pictures. Then place in a lightly greased 8-inch (20-cm) springform pan and press down evenly to shape an even crust.
Step 4: Assemble the apple crumble cake
First put the apple compote on the pie crust. Mix the custard again briefly until smooth and then pour it on top of the compote. Lastly, crumble the remaining dough as streusel on top of the cake. If desired, sprinkle a few oats and some brown sugar on top. Bake the apple crumble cake in a preheated oven at 356 °F (180 °C) for about 60 minutes.
Tips and variations
- Gluten-free: If you are using gluten-free flour, I recommend adding a little apple sauce or an extra flaxseed egg to help the dough hold together. To do this, mix 1 tbsp of ground flaxseed with 3 tbsp of hot water and then let swell for about 5 minutes.
- Baking pan: You can also bake this apple cake in another baking pan or in muffin cups. If your baking pan has another size, I recommend using my cake pan conversion calculator. The baking time of muffins will be about 35 minutes.
- Sugar: Instead of raw cane sugar, you can use other sugars like regular or brown or coconut sugar or a sugar-free alternative.
- Not in the mood for custard? Then incorporate a creamy cheesecake layer instead like in my blueberry crumble cake.
- Other options: If you like raisins, feel free to add some to the apple compote. Or maybe some walnuts? There are many great wintry options – just get creative!
How to store leftover cake?
The apple crumble cake will keep for up to 4 days in the refrigerator and can also be frozen. Then simply thaw overnight in the refrigerator.
This vegan apple crumble cake with custard is:
- Simple
- Egg-less
- Dairy-free
- Lactose-free
- Moist & Juicy
- Fruity
- Filled with a creamy custard layer
- Versatile
- Super delicious!
- The perfect pie for fall and winter!
Looking for more easy vegan apple recipes?
I have so many simple yet delicious vegan apple cake and dessert recipes that you should try! I’m sure you’ll find something on this list to suit your tastes!
- Vegan Apple Cake with Cinnamon Streusel
- Apple Turnovers
- Apple Stuffed Buns
- Vegan Mini Apple Pies
- Apple Pie Roll-Ups
- Apple Hand Pies
- Moist Apple Blondies
- Classic Apple Pie
- Vegan Frangipane Apple Tart
If you try this easy vegan recipe for grandma’s apple cake with custard and streusel, feel free to leave me a comment and a star rating! And if you take a photo of your crumble apple pie and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
Grandma's Apple Pie with Custard and Streusel
Author:Ingredients
Pie Crust
- 2 cups (250 g) flour all-purpose, spelt or gluten-free flour*
- 1 tsp baking powder
- 1 pinch of salt
- ⅓ cup (80 g) raw cane sugar or other sugar
- ½ cup (125 g) vegan butter diced & chilled
- 2.5 tbsp cold water
Apple compote
- 17.6 oz (500 g) apples peeled & very finely diced
- 1.5 tbsp sugar
- ½ tsp cinnamon
- 1 tbsp cornstarch
- 3 tbsp water
Vanilla custard
- 5 tbsp cornstarch + 1 tsp vanilla extract + pinch of turmeric
- 2 cups (500 ml) non-dairy milk e.g. soy, almond, cashew or coconut milk
- 3 tbsp (40 g) raw cane sugar or other sugar
Topping (optional)
- 1 tbsp oats or slivered almonds
- 2 tsp brown sugar or other sugar
Instructions
*Note: Check out the recipe video + step-by-step photos in the blog post above.
Cook the custard
- Start by cooking the custard for the filling. Pour 3-4 tbsp of the non-dairy milk into a small cup. Add cornstarch, vanilla extract, pinch of turmeric and stir to dissolve.
- Heat the remaining non-dairy milk in a saucepan. Just before it starts to boil, whisk in the sugar and the cornstarch mixture and bring to a boil, stirring constantly, until it thickens.
- Then pour into a bowl and immediately cover the pudding surface with plastic wrap to prevent a skin from forming. Then allow to cool.
Prepare apple compote
- Put apples, sugar and cinnamon in a saucepan and simmer for about 5-10 minutes, covered, until the apples are soft, stirring occasionally.
- Finally, dissolve the cornstarch in a little water and add to the apples. Bring to a boil again, stirring briefly, until it thickens. Then let it cool down.
Make crumble cake
- Preheat the oven to 356 °F (180 °C). Grease a 8-Inch (20-cm) springform pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, salt and sugar in a bowl. Add the diced vegan butter and water and quickly knead into a dough.
- Wrap about 3.5 oz (100 g) of the dough in cling foil and place in the refrigerator to use for the crumbles later. Roll out the remaining dough on a piece of cling foil or parchment paper, as shown in the step-by-step photos above. Then place in the prepared springform pan and press down evenly on the bottom and sides.
- Now spoon the apple compote into the crust and smooth it out evenly.
- Mix the custard again until smooth, then add it on top of the compote.
- Finally, take the rest of the dough out of the fridge and crumble it over the cake. If desired, sprinkle with some oats and brown sugar.
- Bake the cake in the preheated oven for about 60 minutes. Then allow to cool completely and put it in the refrigerator overnight.
- Garnish with pomegranate as desired. Slice and enjoy!
Notes
- Gluten-free: To make the shortcrust gluten-free, you can use gluten-free 1 to 1 baking flour. I also recommend adding a flax egg to prevent the dough from getting too crumbly (stir 1 tbsp of ground flaxseed into 3 tbsp of hot water and set aside for about 5 minutes until it thickens).
- Baking pan: You can also bake this apple cake in another baking pan or in muffin cups. If your baking pan has another size, I recommend using my cake pan conversion calculator. The baking time of muffins will be about 35 minutes.
- Sugar: Instead of regular sugar, you can use brown sugar, coconut sugar or another sugar.
- Storing: Leftover cake will keep in the refrigerator for up to 4 days and can also be frozen.
- For more information about this recipe, read the blog post above.
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Den Apfel Pudding Kuchen gab es dieses Jahr als Geburtstags Kuchen und was soll ich sagen! Einfach köstlich super, schnell zubereitet und klappt immer. Danke für das tolle Rezept. 🧡😍
Das freut mich riesig! 🙂
Vielen Dank für dein klasse Feedback!
Might seem like a silly question but will aslicehold its form when hot?
Hi Dave! No silly question at all! I recommend to let the cake cool down completely because the custard will otherwise not be firm.
You always are amazing at creating the most delicious recipes been vegan for four years now because you make it so easy 💕💕💕💕💕thank you. From one of your followers from New Zealand
Hi Michele! Greetings to New Zealand and many thanks for your lovely feedback. <3