I love making hearty apple crisps. But when my grandma requested a traditional apple crumble for her birthday, I was happy to oblige. In fact, I decided to bake a recipe from her own collection! This delicious dairy-free apple crumble is filled with delicious baking apples and has that classic sweet and crumbly streusel topping. It makes me think of her every time I make it. That’s why it’s still a favorite for special gatherings, holidays, and enjoying a la mode when I’m craving comfort.
Grandma’s Dairy-Free Apple Crumble is a Time-Honored Dessert
I originally shared this beloved recipe about fifteen years ago on my old blog. Today, I’m updating the recipe with a “more crumble” option, adding tips via the FAQs below, and giving it a permanent home in our Go Dairy Free recipe section. I’m sure my grandma would be very happy that it’s still a favorite dessert.
What’s the Difference Between an Apple Crumble and an Apple Crisp?
The primary difference is oats. A classic apple crumble has a simple streusel topping, while an apple crisp has oats added for a heftier topping. An apple crisp might also contain nuts, and is sometimes made with brown sugar. Apple crumbles tend to focus on the delicious simplicity of flour, sugar, and butteriness.
My Apples Became Mushy. What Happened?
I’m not trying to pass the blame here, but it’s your apples, not my grandma’s recipe. Some types of apples don’t hold up well in baking. Also, bruised apples or apples store in the refrigerator that have become mealy can have a grainy and/or mushy texture. Choose good baking apples that have been properly stored when making dairy-free apple crumble.
What are the Best Apples for Dairy-Free Apple Crumble?
There are varying opinions about this, but my personal favorites are Golden Delicious and Braeburn. These yellow-green and red-green apples, respectively, are sweeter than Granny Smith, but still perfectly tart and crisp. Though Granny Smith apples are touted as the queen of baking apples, I find them to be hit or miss in texture and a bit one dimensional in flavor. Honeycrisp, Crispin / Mutsu, Pink Lady, and Jonagold are also great baking apples frequently sold at major grocery stores. You can also mix and match good baking apples to add more layers of flavor and varying textures. But I would personally avoid Gala, Fuji, Red Delicious, and McIntosh apples in your dairy-free apple crumble.
How Many Cups of Apple Slices will I Need?
It’s about 6 1/2 cups of apple slices. But somewhere in that ballpark will work great. You don’t need to be too exact.
Can I use White Granulated Sugar instead of Powdered Sugar?
You can! Regular white sugar produces a slightly different texture and wetter crumb topping, but it will still work. You might need to add a touch more flour for the best crumb consistency.
Can I Use a Sugar-Free Sweetener?
They do make sugar-free powdered sweeteners, but I’ve never tried any of them in baking. I can’t recommend whether it will work well or not.
Can I Substitute Whole Wheat Flour?
You can substitute whole wheat pastry flour for the all-purpose flour. This is a finer grind of whole wheat flour that is still whole grain, but bakes up less dense. White whole wheat flour, which is also whole grain, can be used, but it will make a denser, heartier crumb.
Can I Substitute Gluten-Free Flour?
I haven’t tested this dairy-free apple crumble without gluten, but your favorite gluten-free flour blend, like King Arthur’s Measure for Measure, should work fine. If the crumb is too wet, add a little more powdered sugar and gluten-free flour. If it’s too dry, cut in a little more vegan butter alternative. The absorption rate of different gluten-free flours can be different from all-purpose wheat flour, which is why you might need to adjust the crumb topping ingredients. Please do not substitute a single flour or a grain-free flour for the all-purpose flour. We get a lot of questions about coconut flour, and it is not a suitable 1:1 substitute for wheat flour.
Did You Just Substitute Butter Alternative for the Butter?
Actually, my grandma’s recipe used margarine, not dairy butter. I just choose buttery spread or sticks, since they are free of hydrogenated oils. But functionally, it’s still her classic recipe. The optional cinnamon is my addition. Her original recipe had just five ingredients!
What Butter Alternative do you Recommend?
When I first made this dairy-free apple crumble, I used Earth Balance soy-free. They have both tub and stick versions of this dairy-free “butter.” However, they changed their formula a bit in late 2023, and some people don’t love the new versions. Lately, I’ve been using Country Crock Plant Butter Sticks, because they are affordable and readily available in my local area. I also like the hint of saltiness they add to recipes like this one. But they do contain soy oil. Because this dairy-free apple crumble recipe has so few ingredients, I would use your favorite dairy-free butter alternative for baking. Most brands will function well – it’s more about a taste you will enjoy.
Can I Substitute Coconut Oil for the Plant Butter?
If you use coconut oil, you will likely need to make some modifications. You will probably need a little more flour and powdered sugar. I would use the “More Crumble” option in the recipe notes, but start with just 1/4 cup coconut oil. Adjust the ingredients as needed to get large crumbs. I typically melt the coconut oil, so that I know in advance how wet the crumbs will be. I would recommend using refined coconut oil if you don’t want any coconut taste. I would also add a pinch of salt to the topping.
Can I Add Cinnamon to the Crumble Topping, too?
Of course! I sometimes add 1 teaspoon of ground cinnamon to the apples. You could even do 1/2 teaspoon of ground cinnamon in the apples and 1/2 teaspoon in the crumble if you’re craving a little warm spice. While you’re at it, a pinch of ginger, nutmeg, or allspice might be nice!
What Other Size of Baking Pan Can I Use?
You can use a 9-inch round cake pan. A 7×10-inch or 9×9-inch baking dish will also work, but I would use the “More Crumble” option. You can also double the recipe and bake it in a 9×13-inch baking dish.
Special Diet Notes: Grandma’s Apple Crumble
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Just be sure to choose a butter alternative that meets your dietary needs.
- 5 medium-sized apples, cored, optionally peeled, and thinly sliced (about ⅛ to ¼-inch thickness)
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon (optional)
- ¾ cup powdered sugar, divided
- ¾ cup all-purpose flour
- ¼ cup dairy-free buttery spread or sticks (1/2 stick)
- Preheat your oven to 350ºF.
- In a large bowl, toss the apples with the lemon juice and cinnamon (if using).
- Spread half of the apples in an 8x8-inch or 9x7-inch baking dish. Evenly sprinkle the apples with about half of the powdered sugar (1/4 cup + 2 tablespoons). Top with the remaining apples.
- Sift the remaining ⅜ cup powdered sugar and the flour into a medium bowl. Whisk them to combine. Add the butter alternative, and combine with a fork or pastry blender until the streusel mixture looks like coarse bread crumbs.
- Sprinkle the streusel evenly over your apples.
- Bake the crumble for about 55 minutes, or until the apples are tender and the topping is golden. You can broil it for 1 to 2 minutes if you would like to crisp up the topping more.
Apple Peel Note: When baking just for us, I like to leave the apple peel on. It's easier, healthier, and I like the texture. But when baking for a celebration or a group, I peel the apples. It makes a softer, more seamless filling.