Slices of off-white apple, brown sultanas and rich mid-brown ginger

Recipe: Vegan Apple, Sultana and Ginger Crumble

Here is my Recipe:  Vegan Apple, Sultana and Ginger Crumble.  Instead of butter, I’ve used coconut oil.  It gives the crumble a slight coconut flavour and a lovely creamy texture.  The apples are from a neighbour’s tree, abundant this year with a heavy crop.  They are sweet, eating apples but Bramley cooking apples would be good in this recipe too.

Both butter and coconut oil are high in saturated fat.  However, research has shown that swapping coconut oil for butter increases the level of HDL, the ‘good’ form of cholesterol.  Butter increases the level of LDL, ‘bad’ cholesterol.

glass jar with label saying 'coconut oil raw virgin', white and creamy - on white worktop with grey background
Raw Virgin Coconut Oil

It’s important that you use raw virgin coconut oil.  If it comes in a bottle and is liquid, it will have other oils added and won’t be pure coconut oil.

So here it is, my recipe for a delicious Autumn desserts

Recipe: Vegan Apple, Sultana and Ginger Crumble


  • Raw virgin coconut oil (100 grams)
  • Porridge oats (75 grams)
  • Self raising flour (150 grams)
  • Light muscovado sugar (40 grams)
  • Eating apples (6)
  • Sultanas (50 grams)
  • Ground ginger (a good sprinkling)
  • Golden caster sugar (a small handful)
  • Cold water (sprinkled on top of crumble)

Four rosy red, tinged with yellow, apples in a small white bowl - on white worktop





1.  Put the coconut oil, oats and flour into a mixing bowl

2. With cold hands, crumble with fingers until it becomes fine in texture

Close-up of pale brown, creamy coloured crumble
Texture of Crumble

3.  Peel, core and slice the apples and place into an overproof dish

4.  Add the sultanas, ginger and sugar

Slices of off-white apple, brown sultanas and pale brown ginger
Sliced Apple, Sultanas and Ginger

5.  Tip the crumble mixture onto the apple mixture and press down firmly

6.  Sprinkle the top with a little cold water – this will give the crumble a nice crunchiness

7.  Set the oven to 190 degrees C (375 degrees F, gas mark 5)


Pyrex bowl showing pale brown crumble top - blue, terracotta and yellow background
Oven-ready Vegan Apple, Sultana and Ginger Crumble

7.  When the oven has reached the temperature, put the crumble in on the middle shelf

8.  Cook for 50 mins – 1 hour until it looks golden and ready to eat

Golden brown cooked crumble in pyrex glass bowl - background terracotta and white
Cooked Crumble

If you would like to see my other crumble recipe, you can find it at Rhubarb Crumble – how to prepare

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