Caramel Centre Apple Crumble Pots

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These individual vegan apple crumble desserts house a chunky apple filling, a crunchy biscuity topping and a secret centre made from smooth and creamy date-caramel.

They’re so easy to make and are a massive hit in my household – with vegans and non vegans alike.

Quick!  Get your apron on, you don’t want to miss this one!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

Mini apple crumble pot on a wooden backdrop with fresh green and red apples surrounding it
Mini apple crumble pots on a tray in front of a roaring fire with fairy lights adorning the fireplace

The Video Recipe :

The Written Recipe :

Caramel Centre Apple Crumble Pots 2 Sq

Caramel Centre Apple Crumble Pots

These individual desserts house a chunky apple filling, a crunchy biscuity topping and a secret centre made from smooth and creamy date-caramel.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves: 2
Calories: 700kcal
Author: Tara


Fruity filling:

  • 350 g apples (eating variety - cored, skin on and cut into small pieces)
  • 30 g coconut sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon

Caramel centre:

  • 125 g medjool dates (pitted)
  • 100 ml dairy free milk
  • 1 tbsp coconut oil (melted)
  • 1 pinch of salt

Crumble topping:

  • 50 g oat flour (gluten free (*see note))
  • 20 g coconut sugar
  • 30 g coconut oil (cold (solid not liquid))
  • 15 g pecans (roughly chopped)


To make the fruity filling:

  • Put all of the ‘fruity filling’ ingredients into a saucepan and simmer over a low heat for around 10 minutes until any liquid has evaporated and the apples have softened.
    350 g apples, 30 g coconut sugar, 1 tbsp lemon juice, 1 tsp cinnamon
  • Whilst the apples are cooking, make the caramel sauce and crumble topping.

To make the caramel centre:

  • Add all of the caramel ingredients into a blender and blend until smooth (**see note).
    125 g medjool dates, 100 ml dairy free milk, 1 tbsp coconut oil, 1 pinch of salt

To make the crumble topping:

  • Add the flour, sugar and cold coconut oil into a bowl and rub with your hands until roughly combined (***see note)
    50 g oat flour, 20 g coconut sugar, 30 g coconut oil
  • Stir in the pecan pieces.
    15 g pecans

Compile the desserts:

  • Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
  • Add the fruity filling into single serve oven-proof ramekins.
  • Move the fruit away from the centre and add in a generous spoonful of the caramel sauce (around 2 tsp per dessert)
  • Sprinkle over the crumble topping.
  • Bake in the oven for 12-15 minutes until golden and bubbling.



Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Refined Sugar Free
* You can make your own oat flour by simply blending oats into a fine meal.
** Medjool dates work best for the caramel as they are nice and soft and gooey. If you have slightly drier dates soak them for an hour in hot water and then squeeze them out before blending.
*** Don't work the crumble into a fine crumb, it tastes better if it’s kept only ‘roughly’ combined because the edges go nice and crispy in the oven.
Recipe inspired by: ?? UK
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.


Calories: 700kcal | Carbohydrates: 112g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Sodium: 121mg | Fiber: 11g | Sugar: 77g | Net Carbohydrates: 100g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.