Gluten free, dairy free Crumble. It is pudding-like texture, that great in taste and texture which you will love. If you are avoiding gluten, dairy, and cane sugar – it can sometimes be difficult to find a recipe that doesn’t contain any of these ingredients. It wasn’t any easier for me until I took some time to experiment in the kitchen. This recipe for gluten dairy free crumble was the result of my experimenting.
10 Minute Gluten Free, Dairy Free Crumble
This gluten free, dairy free crumble is the perfect topping for any fruit. Or indeed cake. With this recipe you make the crumble separate from the fruit which means you can store it in the fridge or freezer and add it when required. You’ll need four ingredients and just ten minutes to make it.
The story behind this quick gluten free dairy free crumble
This is a recipe that I have had knocking around for a long time. One that my husband keeps telling me that I should add but that I always think is just too simple.
I hope I am not insulting you by adding it.
It really is so quick and easy to make and is perfect this time of year when there is a glut of fresh fruit about. It’s a great way to get children to eat fruit.
Most crumble recipes require you to make the crumble and place it on top of fruit to cook. With this recipe I cook the crumble and then use it as a topping.
The resulting streusel topping can be stored and used when you want it. Just scattering a small amount on top of fruit for a healthier crumble pudding.
Once you’ve made the topping it’s really easy to make whatever gluten free dairy free crumble you like.
If you cook some apples you can scatter this on top to make an apple crumble.
Cook some rhubarb and make yourself a rhubarb crumble.
Pick some blackberries and add them to some cooked apples for a blackberry and apple crumble. Alternatively, make a Christmas crumble by adding mincemeat to cooked apples.
Having a pot of this in the fridge or freezer means that any time you want a quick dessert you have something on hand.
I usually also have pots of cooked fruit in the freezer so I take one of those out and warm it up, make up my crumble and have a pudding on the table in a matter of minutes.
If you wanted to make this from scratch, peel (if needed) and chop your fruit. Lightly cook it over a low heat for about 20 minutes until soft. Depending on the fruit you may need to add some water. Sweeten to taste then add my crumble mixture.
Because you are cooking the crumble before adding it to the fruit you use a lot less than you would in a traditional recipe and therefore it is much healthier, crisper and cheaper.
Not only that, but this is a particularly low sugar crumble recipe. If you prefer a sweeter version then add more sugar.
How do you make this gluten free dairy free crumble?
The easiest way to make crumble is to place all the ingredients into a food processor and process until you have a crumb texture.
I personally have this KitchenAid food processor and it’s brilliant for a huge variety of recipes.
I use it to make my gingerbread, healthy flapjack recipe, gluten free soda bread and more.
I even use it to grate vegetables and cheese so it has many uses. It’s also lovely and small and fits in one of my cupboards leaving more space on the worktops.
If you don’t have or don’t want a food processor then you can still make this recipe.
Just rub the margarine and flours together with your fingers, then stir through the sugar.
Once you have the mixture you can either keep it uncooked in the fridge or freezer or move to the next step.
To cook the crumble, spread the mixture across a large baking tray and place under a pre-heated grill on a high heat. Every minute or so, mix the crumble mixture and place under the grill again.
Continue to do this until you have a crispy crumble. Don’t take your eye off it or it will burn, or melt into a biscuit!
Can I make this gluten free crumble topping without oats?
The simple answer here is yes.
I understand that many people with coeliac disease don’t tolerate oats. And in New Zealand and Australia coeliacs are advised not to eat oats at all. Even if they are gluten free.
So if you don’t tolerate oats, or have been advised not to eat them just replace the oat flour in the recipe with gluten free plain flour.
What gluten free flour do you need for this crumble?
Since developing my own wholegrain rice free, gluten free flour blend I always use that.
It’s a blend of 70% wholegrain gluten free flours with a small proportion of white flours to help lighten the blend.
It is a truly multipurpose blend meaning that you’ll never need more than one bag of flour. It can be used to make gluten free bread, cakes, biscuits, pastry, pasta and more.
In it I explain what gluten free flour is and why if you don’t understand this you’ll have problems with gluten free baking.
So read it if you don’t want to waste any more expensive ingredients.
MY GLUTEN FREE APPLE BERRY CRUMBLE RECIPE (DAIRY FREE + VEGAN)
My gluten free apple berry crumble recipe is dairy free, vegan, super easy to make at home and perfect with some custard and/or ice cream!
FOR THE CRUMBLE
- 170 g gluten free plain flour
- 85 g hard margarine (or butter if not dairy free)
- 70 g light brown sugar
- 3 tsp cinnamon
- 50 g gluten free oats (if you can’t tolerate oats these can be removed)
- 40 g pecan nuts, chopped (this is optional)
FOR THE FRUIT
- 300 g cooking apples (you can use other apples if you prefer)
- 30 g hard margarine (or butter if not dairy free)
- 30 g light brown sugar
- 70 g blackberries
- 70 g raspberries (you can change the berries up if you want)
- 1/4 tsp cinnamon
- Rub together your hard margarine (or butter) and gluten free plain flour. Do this until it forms a breadcrumbs texture.
- Stir in your sugar, cinnamon, pecans and oats. Put to one side whilst you tend to your fruit.
- Peel and chop your apples. (The smaller you chop them the more of a compote texture you’ll get. I tend to leave mine a little chunkier, but they still totally soften once cooked).
- Place your 30g hard margarine (or butter if not dairy free) and 30g sugar into a saucepan and gently melt them together. Once melted leave on a medium heat for a couple of minutes so it starts to try and caramelise a little.
- Then add your chopped apples and 1/4 tsp of cinnamon. Stir in for 2-3 minutes before adding your berries. Cook for a further 2-3 minutes – some of the berries will start to break up a bit.
- Pop your oven on 180C Fan.
- In your ovenproof dish (I used a skillet but any dish could be fine) place all your fruit and any juices. Top with your crumble mixture evenly and place in the oven for 25-30 minutes. The top should be a little golden and the fruit all cooked.
- Serve up with your choice of custard, ice cream or cream. There are dairy free options of all of these available. I like to make my own custard 🙂 Enjoy!
This simple vegan, grain-free, and gluten-free apple crisp has been a favorite go-to dessert (and frequently breakfast) around here for years. The first year I made this recipe, during apple season (when we had wild apples from the forest for days), I must have made this every sinlgle day — and that’s no an exaggeration. It’s a simple, wholesome family recipe we never get tired of around here and I especially love it because it only takes minutes to throw together and comes out great every time.
I also love making apple crumbles like this because you can improvise with it a lot and add in all kinds of things — nuts, seeds, jams, berries, etc., so it never gets boring and it’s such an easy way to use up bits and pieces of whatever tasty things you’ve got leftover laying around. You can also easily swap the almonds for another nut of your choice.
For a lighter version, I sometimes skip the crumble part, and just add in a ¼ cup apple butter or applesauce to the filling as the baked apple filling is wonderful on its own too (especially with some added cashew nuts and some non-dairy ice-cream or yogurt, or vegan whipped cream).
You can also do this with other fruits. This balsamic peach crumble recipe is another variation on this recipe, for example.
SIMPLE VEGAN GLUTEN-FREE APPLE CRISP
- PREP TIME: 10 MINUTES
- COOK TIME: 30 MINUTES
- YIELD: 9″ PIE DISH
- CATEGORY: CRISPS AND CRUMBLES
- METHOD: BAKED
- CUISINE: DESSERT
A grain-free easy apple crisp recipe, made with warm spices and topped with slivered almonds. Vegan apple crumble with paleo options. Naturally refined sugar-free and gluten-free.
- 6 cups finely chopped apples
- 1 tbsp non-dairy butter (or neutral tasting coconut oil), softened or melted
- 2 tsp cinnamon
- ½ tsp allspice
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- ½ cup maple syrup
- 1 ½ tbsp lemon juice
- Optional: a handful of raisins or dried cranberries
- 1 cup almond flour (or any other nut flour)
- ½ cup slivered almonds
- ¼ cup maple syrup
- 1 tbsp non-dairy butter (or coconut oil), softened or melted
- 1 tsp cinnamon
- optional: an additional 2 tbsp sliced almonds for topping
- Preheat oven to 350F. Oil a pie dish (or any similar size pan) and set aside.
- Mix all filling ingredients in a mixing bowl. Transfer to the pie dish and spread evenly.
- Mix all topping ingredients (except slivered almonds reserved for garnish, if using) in a separate small mixing bowl until coarse crumbs form. Sprinkle this mixture over the apples in the pie dish. Garnish with slivered almonds if desired.
- Bake in a preheated oven for approx 30 minutes, until the crumble turns golden brown.
- Remove from oven and serve immediately (with a side of vegan vanilla ice-cream, non-dairy yogurt, or whipped cream — highly recommended) or chill if you like your apple crumble cold (makes a great gluten-free vegan breakfast!). Enjoy!