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This apple pie crème brûlée combines two classic desserts into one! Tender, cinnamon-spiced apples are layered underneath a rich vanilla bean custard with a thin, crackly caramelized sugar crust on top. You get a little apple pie in every spoonful!
And while it looks fancy, both the apple filling and the custard come together right on the stovetop. No eggs, dairy, or oven required.
This recipe is sponsored by Superfresh Growers. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support my work and make these free recipes possible.
Why This Vegan Crème Brûlée Works
The base of this recipe is my tried-and-tested vegan crème brûlée, which uses soy milk and dairy-free heavy cream to create a rich, creamy custard without eggs. After testing over 8 different plant milk combinations and brands, this was my favorite for getting that classic custard texture.
For this apple pie version, a layer of soft, cinnamon-spiced apples goes underneath the vanilla custard. The apples add a little texture to each bite without taking away from that smooth, creamy consistency.
Ingredients & Substitutions
Apples
I recommend using sweet, crisp apples that hold their shape when cooked. Dice them into small, even pieces so they become tender and create a nice layer underneath the custard.
Soy Milk & Dairy-Free Heavy Cream
I use unsweetened soy milk and Country Crock Plant Cream for the smoothest, creamiest custard. Full-fat canned coconut milk also works in place of the heavy cream, although it adds a slight coconut flavor. For more substitutions and dairy-free milk recommendations, see my original vegan crème brûlée recipe.
Cornstarch
Cornstarch thickens both the apple filling and vanilla custard. It helps the apples develop a glossy, pie-like sauce and allows the eggless custard to set once chilled.
Vanilla & Sugar
Vanilla bean gives the custard its classic flavor, while granulated sugar sweetens the filling and creates that signature caramelized crust on top.
How to Make Apple Pie Crème Brûlée
Exact ingredient quantities are in the recipe card below!
Add the diced apples, sugar, spices, and ¼ cup water to a saucepan over medium-low heat. Simmer for 15–20 minutes, stirring occasionally, until the apples are tender.
Mix 1 teaspoon of cornstarch with 1 teaspoon of water, then stir it into the apples. Cook until the remaining liquid thickens into a sticky, pie-like sauce. Remove from the heat and let cool completely.
Divide the apple pie filling between four ramekins, about 3 tablespoons each. Set aside.
Whisk the sugar, cornstarch, and salt together in a saucepan. Add a bit of soy milk and whisk until smooth, then add the remaining milk + dairy-free cream. Cook over medium-low heat, whisking frequently, until thickened.
Chill the Custard & Serve
Pour the vanilla custard over the apples and gently smooth the tops. Refrigerate the ramekins until the custard is completely chilled and set.
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to melt the sugar until golden amber.
Make Ahead & Storage
The crisp sugar topping is what makes crème brûlée so good! For the best results, make sure the custard is completely chilled before adding the sugar. If it’s still warm, the sugar will begin dissolving This is a great dessert to prepare ahead of time! You can make the apple filling and custard in advance, assemble the ramekins, and keep them covered in the fridge until you’re ready to serve.
Wait to add the sugar topping until just before serving. If caramelized too far in advance, the sugar can begin dissolving and cause the custard underneath to separate.
For more tips on getting the right custard consistency, preventing lumps, and troubleshooting a custard that doesn’t set, see my vegan crème brûlée troubleshooting guide.
Top Tips for the Best Apple Pie Crème Brûlée
- Dice the apples small: Smaller pieces soften evenly and make it easier to get both apples and custard in every spoonful.
- Cool the apple filling completely: This helps keep the layers distinct when you add the vanilla custard.
- Chill before caramelizing: The custard needs to set completely in the fridge before adding the sugar topping.
- Brûlée right before serving: Caramelized sugar will eventually soften and weep, so wait until you’re ready to eat before creating the crisp crust.
More Apple Recipes
Apple Pie Crème Brûlée
Rate this RecipeIngredients
Apple Pie Filling
- 2 medium Autumn Glory apples, peeled and petite diced – about 2 ¼ cups
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground clove
- 2 tbsp dark brown sugar
- ¼ cup water, plus 1 tsp for cornstarch slurry
- 1 tsp cornstarch
Crème Brûlée Custard
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp table salt
- 1 cup dairy-free heavy cream
- 2 cups unsweetened soy milk
- 1 tsp vanilla bean paste, or 1 vanilla pod – split & scraped
- ¼ cup granulated sugar, for topping
Instructions
- Make the apple pie filling: Add the diced apples, spices, sugar, and ¼ cup water to a medium saucepan over medium-low heat. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the apples are tender. Whisk together 1 teaspoon cornstarch and 1 teaspoon water to make a slurry. Stir into the apples over low heat until the remaining liquid thickens into a sticky sauce. Remove from the heat and let cool completely.
- Prepare the ramekins: Divide the cooled apple filling between four ramekins (5” wide and 1¼” tall), using about 3 tablespoons per ramekin. Spread into an even layer and set aside.
- Make the custard: Whisk the cornstarch, sugar, and salt in a medium saucepan. Add about 2 tablespoons of the heavy cream and whisk until smooth, then gradually whisk in the remaining heavy cream and milk. If using a vanilla bean pod, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.
- Cook the custard: Heat over medium-low, whisking continuously, until it begins to bubble and thicken, about 4-5 minutes. Continue cooking for another 2-3 minutes, until the custard drizzles off the whisk in a consistency similar to a thin icing. Remove from the heat, discard the vanilla pod if using, and whisk in the vanilla bean paste if using instead.
- Assemble, chill, and brûlée: Immediately pour the warm custard over the apple filling in each ramekin. Let cool at room temperature until no longer steaming, then refrigerate for 1-2 hours until fully chilled and set. Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard and caramelize with a kitchen torch until golden and crisp.
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Did You Make This Apple Pie Crème Brûlée?
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