This delicious and decadent vegan salted caramel apple crumble tart is perfect for fall, but definitely one to add to your arsenal year round. Why not go apple picking with the family and then bake up this dreamy dessert together!
Note that the caramel recipe makes extra so that you can bring it to the table for guests to add more!
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Use a vegan butter (like Earth Balance Buttery Spread) not margarine. Margarine often has added or hidden ingredients that aren’t vegan friendly.
For the crust, in a food processor, blend 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.
Press into a 9 ½” fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork and bake in a preheated 350°F oven for about 10 minutes. Time may vary depending on your oven, so watch it closely. It should be half-baked with a slight colour difference.
Remove pie crust from the oven and place on a cooling rack while you make the filling and topping.
For the filling, peel, core, quarter and thinly slice the apples. Mix apples and filling ingredients together with your hands in a mixing bowl until well coated.
For the topping, in another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
Layer apple slices in the crust and top with the crumble topping evenly. Bake at 350°F for 25 minutes.
For the salted caramel, while the tart is baking, combine the ingredients in a small saucepan over medium heat. Whisk constantly for 7 minutes as it thickens. Remove from heat.
Allow the baked apple crumble tart to cool for 15 minutes before slicing.
Just before serving, drizzle some salted caramel over the entire tart with a spoon.