Vegan Poppyseed-Crumble-Pie

What you will need for one pie (8 servings)


  • 350 g flour
  • 150 g sugar
  • 8 g vanilla sugar
  • 3 level teaspoons baking powder
  • 1 pinch of salt
  • 175 g butter ( plant based)
  • 2 tablespoons applesauce or grated apple


  • 1 packet vanilla pudding powder
  • 80 g sugar
  • 400 ml oat or vegetable milk
  • 100 g ground poppy seeds


  • Rest of the dough
  • 1 tablespoon sugar
  • 2 tbsp. flour


Step 1- The dough

  • Combine 350 g flour, 150 g sugar, 8 g vanilla sugar, 3 level tsp baking powder, 1 pinch salt, 175 g vegetable butter and 2 tbsp applesauce in a large bowl. This works best with your hands.
  • Grease the baking pan with a little oil.
  • Now press the dough into the mold with your hands and form a rim about 2 cm high.
  • The dough should be applied quite thinly, about 0.5 cm.
  • There should be about a "kiwi-sized" portion of the dough left at the end. More is okay, if less, the amount might not be enough for the crumble.
  • Preheat the oven to 200°C with top and bottom heat or 180°C convection.

Step 2- Poppy seed filling + first baking

  • In a small saucepan, mix one packet vanilla pudding powder with the 80 g sugar.
  • Then add a small shot of the 400 ml oat milk and mix with a whisk until no lumps are visible.
  • Top up with the rest of the oat milk and heat the content over medium heat, stirring constantly.
  • Then add the 100 g ground poppy seeds and bring to the boil briefly, stirring constantly otherwise it will burn ;).
  • Allow the mixture to cool briefly and then pour it onto the dough.
  • Smooth the mass and shake briefly and carefully.
  • Then bake at 180°C for 10 min.

Step 3- Crumble + second baking

  • Mix the rest of the dough with 1 tablespoon of sugar and 2 tablespoons of flour, forming crumbles. The dough should be so dry that it hardly binds. If the dough is too wet simply add another tablespoon of flour.
  • When the 10 minutes are over, carefully take the cake out of the oven and spread the crumble over it.
  • Put the cake back in the oven at 180°C for another 12-15 minutes.
  • After the baking time, remove the cake from the oven and let it cool completely. Use a sharp and thin knife to carefully loosen the edges from the cake.