Dairy-Free Apple Crumble //

Dairy-Free Apple Crumble




Yield 8 servings

This Dairy-Free Apple Crumble delivers everything this quintessential fall dessert should--delightfully sweet aromas, super crunchy topping, jammy apples--without the need for any butter.



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 mixing 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. Incorporate the walnuts and set aside.

Peel and core the apples, then dice and transfer to a mixing 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 vanilla bean gelato or ice cream, or vanilla-flavored Greek yogurt.

STORAGE: Let the dairy-free apple crumble cool to room temperature, then cover the pan with plastic wrap. Refrigerate for up to 3 days. Gently reheat portions before eating, if desired.


Courses Dessert

Recipe by Food Nouveau at