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.
Servings 8 servings
Ingredients
- 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.
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