This easy dairy-free apple crumble uses oil instead of butter for a crisp oat-and-walnut topping over tender, jammy apples. Naturally vegan, simple to make, and ready in about an hour—perfect for fall baking.

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I grew up enjoying my mom’s apple crumbles every fall, so the aroma of baked apples and warm spices instantly signals the season to me. A few years ago, when I wanted to create a version I could enjoy without butter, the crumble was an easy place to start: I discovered that oil works beautifully in the topping, so there’s no need for butter or vegan butter.

The crunch in this dairy-free apple crumble comes not only from the usual flour/sugar/fat combination but also from the addition of nuts, which also help enhance the dessert’s nutritional value. I love indulgent desserts and pastries, but I’m all for making sensible choices when making them at home. In my ideal world, all desserts would taste amazing and satisfy the sweetest appetites! This dairy-free apple crumble checks all those boxes.

This dairy-free apple crumble has since become a go-to fall dessert in my kitchen. I like to serve this dairy-free apple crumble warm with ice cream for dessert, but the combination of oats, nuts, and a ton of apples makes it perfectly suitable for breakfast, too! I gladly start cool fall days with a comforting bowl of this crumble topped with vanilla yogurt. I think you should too!

VIDEO: Dairy-Free Apple Crumble

See how to make this dairy-free apple crumble with oil instead of butter, a crisp oat-and-walnut topping, and tender baked apples.

Apple crumble or apple crisp?

Because this recipe includes rolled oats and nuts in the topping, many North American bakers would call it an apple crisp. The terms crisp and crumble are also used interchangeably depending on where you live.

So if you came here looking for a dairy-free apple crisp, you’re in the right place: this version uses oil instead of butter and bakes up crisp and golden on top.

Ingredients for the crumble topping and apple filling

If you enjoy baking, chances are that you already have most of the ingredients you need to make my Dairy-Free Apple Crumble:

• Old-fashioned rolled oats
• All-purpose flour
• Brown sugar
• Granulated sugar
• Salt
• Ground spices
• Smooth-tasting oil
• Nuts
• Baking apples
• Maple syrup
• Cornstarch

Here are some additional tips to help you get the best flavor and texture from the crumble topping and apple filling:

• Oil: Oil is the key to making this crumble dairy-free without needing vegan butter or another butter alternative. Smooth-tasting extra-virgin olive oil, canola oil, grapeseed oil, and sunflower oil all work well. My favorite is walnut oil because it reinforces the flavor of the walnuts in the crumble topping. I especially like La Tourangelle walnut oil, but any good-quality, mild-tasting oil will work.
• Nuts: Walnuts add extra crunch to the crumble topping and pair especially well with apples, but pecans and almonds are great choices too. There’s no need to toast the nuts first because they’ll toast as the crumble bakes. If you’re starting with already-toasted nuts, keep an eye on the topping toward the end of baking. If it becomes golden brown before the apples are tender, loosely cover the pan with foil and continue baking.
• Old-Fashioned Rolled Oats: Old-fashioned rolled oats are the heart of a crumble, adding a chewy texture and nutty flavor. Made from whole oat groats that have been steamed and rolled flat, old-fashioned rolled oats cook evenly and absorb flavors beautifully. In this recipe, they help create a crunchy, streusel-like topping that contrasts beautifully with the tender baked apples.

• Maple Syrup: Tossing the apples with maple syrup adds just enough sweetness while complementing the warm spices. I always have maple syrup on hand, but if you don’t, you can substitute an equal amount of granulated sugar.
• Brown Sugar: Light brown sugar brings warmth and richness to the crumble, with its molasses undertones enhancing the flavor of the crunchy topping. It also adds moisture to the topping, ensuring a perfectly tender bite while contributing to that delightful caramelized sweetness. The combination of brown and granulated sugars creates a balanced sweetness that elevates the apple filling beautifully. If you don’t have brown sugar on hand, you can substitute granulated sugar at a 1:1 ratio.
• Granulated Sugar: Granulated sugar has a fine texture that distributes evenly throughout the topping, creating a light, airy crumble that browns beautifully in the oven. In other words, brown sugar adds flavor and moisture, whereas granulated sugar helps achieve a crispy, crumbly texture. Together, the two sugars create a topping that’s both crunchy and tender. To add a hint of caramel flavor to the crumble, you can substitute cane or turbinado sugar for the granulated sugar.
• Ground Spices: Many crumble recipes traditionally use ground cinnamon to add aroma, depth, and complexity to the dessert’s flavor, but I like to switch things up. My favorite spice to use is cardamom, which provides an intriguing aroma, perfect if you like to add something unique to your desserts. Ground cardamom is commonly sold in the spice section of most well-stocked grocery stores. Another great pick is allspice, which delivers a subtle blend of flavors reminiscent of nutmeg and cloves. But you can’t go wrong with cinnamon, for a classic, comforting flavor profile!
• Cornstarch: Cornstarch is optional, but it helps thicken the juices the apples release as they bake. Some apple varieties release considerably more juice than others, so use it if you prefer a thicker, more cohesive filling. If you don’t mind a little clear apple juice collecting at the bottom of the crumble, you can leave it out.
• Salt: A pinch of kosher or fine sea salt is essential for bringing out the flavors in your crumble. Salt acts as a flavor enhancer, balancing the sweetness and highlighting the natural flavors of the apples and spices. It’s a crucial ingredient that transforms your dish from good to exceptional, ensuring that each bite is well-rounded and satisfying. Don’t skip this step—a tiny pinch of salt makes a significant difference!

The best apples for apple crumble

I like to mix apple varieties when I make crumble. Combining sweet apples with tarter varieties—and apples with slightly different textures—creates a more complex filling and, in my experience, the best texture: jammy and tender without completely losing its shape.

Some of my favorite baking apples include Braeburn, Cortland, Gala, Golden Delicious, Granny Smith apples, Honeycrisp, Jonagold, Lobo, McIntosh apples, Melrose, Paulared, Pink Lady, and Spartan. Apple varieties vary considerably from one region to another, so local growers are also a great source for recommendations.

Special diet notes

This is a vegan crumble as written: it contains no dairy, eggs, or vegan butter.

To make it gluten-free, replace the all-purpose flour 1:1 with your favorite gluten-free flour blend and use certified gluten-free oats if necessary for your dietary needs.

Coconut flour and other grain-free flours don’t behave like all-purpose flour and should not be substituted 1:1 in this recipe.

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Dairy-Free Apple Crumble Recipe

This easy dairy-free apple crumble is a classic fall dessert with tender, jammy apples and a crisp oat-and-walnut crumble topping, made with oil instead of butter.

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Total Time:1 hour hr

Servings 8 servings

Author Marie Asselin

Ingredients

US Customary / Metric

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ¼ cup packed brown sugar
• ¼ cup granulated sugar (use cane sugar or turbinado sugar for a delightful, caramelized flavor)
• ½ tsp kosher salt, or fine sea salt
• ½ tsp ground allspice, or cinnamon, or cardamom
• ⅓ cup smooth-tasting oil of your choice (walnut oil, extra-virgin olive oil, canola oil, sunflower oil, or grapeseed oil)
• ½ cup coarsely chopped walnuts
• 2 ½ lb baking apples (about 8)
• ¼ cup maple syrup, or ¼ cup (50 g) granulated sugar
• 1 tsp cornstarch (optional, see note)

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 8- or 9-in (20 to 23 cm) square baking pan. (You can alternatively use a 10-in/25-cm ceramics tart pan.)
• In a medium bowl, add the oats, flour, sugars, salt, and spice, then stir with a fork to combine. Drizzle the oil over the dry ingredients, then stir using a gentle mashing motion to distribute the oil and make sure the dry ingredients are thoroughly moistened and forms coarse crumbs. Incorporate the walnuts and set aside.
• Peel and core the apples, then dice and transfer to a large bowl. Add the maple syrup and cornstarch, if using, then stir to combine. Transfer the apple mixture to the prepared baking pan. Top with the crumble, spreading it evenly all over the apples.
• Bake for about 40 minutes, until the dairy-free apple crumble is bubbly, the apples are tender, and the topping is golden brown. Take a peek at the crumble around the 30-minute mark to make sure the topping isn’t becoming too dark. If it looks just right by then, loosely cover the pan with foil and keep baking until the apples are tender.
• SERVING: Serve warm or at room temperature with dairy-free vanilla ice cream or vegan ice cream. If dairy isn’t a concern, homemade vanilla bean gelato and vanilla Greek yogurt are also delicious with the crumble.
• STORAGE: Let the dairy-free apple crumble cool completely, then cover the pan and store it in the refrigerator for up to 3 days. Gently reheat individual portions before serving, if desired.
• MAKE IT GLUTEN-FREE: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour and use certified gluten-free oats if necessary.

Video

Notes

• Cornstarch is optional. Different apple varieties release more or less juice upon baking. I don’t mind a bit of clear juice at the bottom of my crumbles, but if you like a thicker juice, mix 1 tsp (5 ml) cornstarch with the diced apples.
• Substitution idea: Substitute half (or all) of the apples for pears for a tasty variation.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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