Apple crumble with peanut vanilla ice-cream (no-churn, no coconut)
We have another british delicacy made vegan to call part of our recipe family!
Few desserts bring the same level of comfort and warmth as an apple crumble. The intoxicating aroma of baked apples laced with cinnamon and crowned with a crisp, buttery topping evokes nostalgia, while its simplicity makes it a household favorite. But did you know this classic dessert has its origins in resourcefulness?
The Origins of Apple Crumble
Apple crumble emerged in Britain during World War II, born out of necessity during times of rationing. With limited access to ingredients like butter, flour, and sugar—staples of traditional pie crusts—home cooks developed the crumble topping as an easier and more accessible alternative. It didn’t take long for this humble dessert to capture hearts far beyond Britain, becoming a global symbol of homestyle baking.
What I love most about apple crumble is its ability to strike the perfect balance between simplicity and flavor. My version, though plant-based, stays true to the traditional method—no rolled oats here, just a buttery crumble made with flour, cane sugar, and plant-based butter. This version brings out the natural sweetness and warmth of the apples, making it the ideal treat for a cozy evening.
Nowadays, it is usually served with a nice ball of vanilla ice cream on top. I loved this idea, and made a homemade version, that you will love!
Adding a Vegan Flair
Transforming a classic apple crumble into a vegan version is surprisingly easy. The butter in the crumble topping is the only ingredient that needs swapping, and plant-based butter works seamlessly as a substitute, keeping the texture crumbly and golden.
But where I decided to go beyond tradition was with the perfect companion for this dessert: my homemade, no-churn vanilla peanut ice cream. Instead of opting for copying dairy-free ice cream recipes, many of which rely on coconut milk or vegan condensed milk, I needed to create something more unique as my husband doesn’t digest coconut well, and other products are not available here where we live. Thus, I am even happier to have found a way to create super delicious vanilla ice cream! My ice cream is free from both coconut products and condensed milk, yet it’s creamy and rich, thanks to a mix of peanut butter, plant-based milk and – cornstarch!
The No-Churn Vanilla Peanut Ice Cream
Not only is this ice cream incredibly easy to make, but it also pairs beautifully with the classic apple crumble. The creamy texture and nutty undertones cut through the sweetness of the apples, creating a perfectly balanced bite. Plus, there’s something extra satisfying about making both the crumble and the ice cream from scratch—no fancy equipment needed, just a simple hand blender, good ingredients and a bit of patience.
A Modern Take on Tradition
For me, the joy of this dessert lies in the marriage of the crunchy crumble, fruity apples, christmassy cinnamon and decadent ice cream:-)
Apple Crumble and Peanut Vanilla Ice-cream (no-churn, no coconut or cashews)
Equipment
- 1 immersion blender
Ingredients
For the ice cream
- 1 1/2 tbsp cornstarch
- 1 1/3 cup plant milk
- 2 pkt vanilla sugar
- 3 tbsp cane sugar
- 1 tbsp peanut butter
For the crumble
- 2 apples
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1 1/3 cups flour
- 1/3-1/2 cup vegan butter
- 1/3 cup cane sugar
Instructions
Prepare the ice cream
- Dissolve the cornstarch in 3 tbsp of the milk. In a saucepan, heat the rest of the milk and the sugars, add the peanut butter, whisk. Add the cornstarch mixture, continue to whisk until it thickens. Take off the heat, pour into a tupper box, let cool down.
- Place in the freezer until almost fully frozen (30 mins – 1 hour).
Prepare the crumble
- Preheat the oven to 180℃.
- Peel and cut the apples into small cubes.
- Mix the apples with the cornstarch and cinnamon, and spread it onto the bottom of a small oven dish.
- Melt the butter. In a bowl, combine the flour and sugar. Pour the butter over the flour mixture. With your fingers, crumble well.
- Spread the flour mixture onto the apples, press down with a spoon and bake until crispy on top.
Serve
- While the crumble is baking, scratch the frozen pudding out of the box, blend again, place it back into the freezer until the crumble is done.
- (Optional) Blend the ice cream once more with an immersion blender before serving. Place one spoonful of icecream on each portion of warm crumble and enjoy!