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Crumble desserts are a classic favorite for anyone who enjoys a sweet and comforting treat. Whether you’re craving fruity, spiced, or even chocolate-filled crumbles, there’s a version for everyone.
But what if you follow a dairy-free lifestyle or need to avoid dairy due to allergies? Don’t worry—you can still enjoy all the flavors and textures you love in a crumble.
In this blog post, we’ve compiled over 30 mouthwatering dairy-free crumble recipes that are perfect for any occasion.
From warm apple crumbles to berry-filled delights, these recipes will not only satisfy your sweet tooth but also keep your dairy-free diet intact.
Whether you prefer the richness of coconut oil, the nuttiness of almond flour, or the crispness of oats, these crumbles offer a wide variety of toppings and fillings to suit every taste.
So grab your baking dishes and get ready to indulge in these delicious, dairy-free desserts that everyone can enjoy!
30+ Delicious Dairy-Free Crumble Recipes to Satisfy Your Sweet Tooth
With so many creative and flavorful options, these 30+ dairy-free crumble recipes prove that you don’t need dairy to create delicious, satisfying desserts.
From seasonal fruit crumbles to rich chocolate creations, each recipe delivers the perfect balance of sweetness and texture.
These desserts are not only perfect for those following a dairy-free lifestyle but for anyone who loves a good, hearty crumble.
So next time you’re looking for a dessert that’s as comforting as it is dairy-free, reach for one of these delightful crumble recipes.
Dairy-Free Apple Cinnamon Crumble
This classic apple cinnamon crumble is a comforting dessert that is perfect for any season. The combination of sweet apples and warm spices, topped with a buttery dairy-free crumble, creates a melt-in-your-mouth experience. It’s a wonderful option for those avoiding dairy but craving a warm, homestyle treat.
Ingredients:
- 6 medium apples (peeled, cored, and sliced)
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup dairy-free margarine or coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 cup chopped nuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish (about 9×9 inches).
- In a large bowl, toss the sliced apples with lemon juice, brown sugar, cinnamon, nutmeg, ginger, and cornstarch. Spread the apple mixture evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted margarine (or coconut oil), and maple syrup. Stir until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the apples. Optionally, add chopped nuts on top for extra crunch.
- Bake for 40-45 minutes or until the apples are tender and the topping is golden brown.
- Let it cool for a few minutes before serving.
This dairy-free apple cinnamon crumble is a warm, satisfying dessert that combines sweetness with a touch of spice. It’s easy to make, perfect for any occasion, and an excellent way to enjoy a traditional crumble while adhering to a dairy-free diet. Serve it with a scoop of dairy-free ice cream for an extra indulgent treat.
Dairy-Free Mixed Berry Crumble
This mixed berry crumble is a bright and fruity dessert that pairs the sweetness of mixed berries with a crisp, buttery dairy-free topping. The natural tartness of the berries balances perfectly with the rich crumble, creating a delicious and refreshing treat suitable for dairy-free lifestyles.
Ingredients:
- 3 cups mixed berries (blueberries, raspberries, strawberries, etc.)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond meal or gluten-free flour
- 1/2 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 375°F (190°C). Grease a baking dish (about 8×8 inches) or line with parchment paper.
- In a large bowl, mix the mixed berries with granulated sugar, lemon juice, and cornstarch. Transfer the berry mixture into the prepared baking dish.
- In another bowl, combine the rolled oats, almond meal (or gluten-free flour), melted coconut oil, brown sugar, cinnamon, and vanilla extract. Stir until the mixture is crumbly.
- Sprinkle the crumble mixture evenly over the berries, ensuring it covers the entire surface.
- Bake for 30-35 minutes or until the crumble is golden brown and the berries are bubbling.
- Allow it to cool slightly before serving.
The dairy-free mixed berry crumble is a deliciously tangy dessert that’s both sweet and satisfying. It’s perfect for a light summer treat or a cozy winter dessert. The burst of fresh berries under the crisp, nutty topping makes every bite enjoyable. Top with a dollop of coconut whipped cream or serve it as is for a fantastic dairy-free dessert.
Dairy-Free Peach and Almond Crumble
This dairy-free peach and almond crumble is a fruity, nutty, and slightly crunchy dessert that’s perfect for warm weather or whenever you crave a fresh, summery treat. The peaches are sweet and tender, while the almond-flavored topping provides a rich, satisfying contrast.
Ingredients:
- 4 ripe peaches (peeled and sliced)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/4 cup dairy-free margarine or coconut oil (melted)
- 1/4 cup sliced almonds
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a bowl, mix the sliced peaches with granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Spread the peach mixture evenly in the prepared baking dish.
- In a separate bowl, combine the almond flour, rolled oats, melted margarine (or coconut oil), sliced almonds, maple syrup, and vanilla extract. Stir until the mixture resembles coarse crumbs.
- Evenly distribute the crumble topping over the peaches.
- Bake for 35-40 minutes, or until the topping is golden brown and the peaches are tender and bubbling.
- Allow it to cool for a few minutes before serving.
The dairy-free peach and almond crumble is a sweet and nutty dessert that’s perfect for those looking for a healthier yet indulgent treat. The juicy peaches and almond topping combine beautifully to create a dessert that is both light and satisfying. It’s ideal for sharing with friends or enjoying on a quiet afternoon, and the nutty crumble adds a delightful texture to the tender peaches.
Dairy-Free Rhubarb and Strawberry Crumble
This rhubarb and strawberry crumble brings together the tangy flavor of rhubarb and the sweetness of strawberries, topped with a buttery dairy-free crumble. It’s an ideal dessert for spring or early summer, when rhubarb is in season. The balance of tart and sweet flavors makes it a crowd-pleaser for any dairy-free guest.
Ingredients:
- 2 cups chopped rhubarb
- 2 cups sliced strawberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- In a bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss until evenly coated, and transfer the mixture to the prepared baking dish.
- In another bowl, mix the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and ginger. Stir until the mixture forms a crumbly texture.
- Spread the crumble topping evenly over the rhubarb and strawberry mixture.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
- Allow the crumble to cool for a few minutes before serving.
This dairy-free rhubarb and strawberry crumble is the perfect dessert for anyone who enjoys the unique combination of tart and sweet. The bright flavors of the rhubarb and strawberries are enhanced by the rich, buttery crumble topping. It’s an ideal way to showcase seasonal fruits while sticking to a dairy-free diet. Serve it warm, perhaps with a scoop of dairy-free vanilla ice cream, for an unforgettable treat.
Dairy-Free Pear and Ginger Crumble
This pear and ginger crumble combines the soft, juicy sweetness of ripe pears with the zesty, warming flavor of ginger. The dairy-free crumble topping adds a satisfying crunch and balance to the tender fruit. This dessert is ideal for autumn and winter when pears are in season, offering a cozy, comforting treat.
Ingredients:
- 5 ripe pears (peeled, cored, and sliced)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish (8×8 inches).
- In a large bowl, toss the pear slices with lemon juice, granulated sugar, ground ginger, cinnamon, and cornstarch. Spread the pear mixture evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture forms coarse crumbs.
- Sprinkle the crumble topping evenly over the pears.
- Bake for 40-45 minutes or until the topping is golden brown and the pears are tender and bubbly.
- Let it cool for a few minutes before serving.
The dairy-free pear and ginger crumble is a warm and fragrant dessert that is perfect for chilly evenings. The sweet pears and spicy ginger create a flavorful filling, while the almond flour and oats in the crumble topping provide a delightful crunch. This dessert is a wonderful way to enjoy pears and offers a comforting, dairy-free treat for the whole family to enjoy.
Dairy-Free Chocolate Banana Crumble
This chocolate banana crumble is a decadent, yet dairy-free dessert that pairs rich chocolate with the natural sweetness of ripe bananas. The dairy-free crumble topping adds a crispy texture, making this treat both indulgent and satisfying. It’s perfect for a special occasion or any time you’re craving chocolate and banana together.
Ingredients:
- 4 ripe bananas (sliced)
- 1/2 cup dairy-free chocolate chips
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, mix the sliced bananas, maple syrup, vanilla extract, and cornstarch. Spread the banana mixture evenly in the prepared baking dish.
- Sprinkle the dairy-free chocolate chips evenly over the bananas.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, cinnamon, and sea salt. Stir until the mixture forms a crumbly texture.
- Sprinkle the crumble topping evenly over the bananas and chocolate.
- Bake for 25-30 minutes or until the topping is golden brown and the chocolate is melted.
- Allow it to cool slightly before serving.
This dairy-free chocolate banana crumble is an irresistible dessert for chocolate and banana lovers. The rich chocolate chips pair beautifully with the naturally sweet bananas, while the crumble topping adds just the right amount of crunch. It’s a perfect dessert for any time of year and is sure to satisfy your sweet tooth without any dairy. Serve it warm for the ultimate comfort food experience!
Dairy-Free Pear and Walnut Crumble
This pear and walnut crumble combines the luscious sweetness of ripe pears with the crunch of toasted walnuts, all topped with a buttery, dairy-free crumble. It’s a perfect fall dessert that’s comforting and full of flavor, showcasing the natural sweetness of pears with a nutty twist.
Ingredients:
- 6 ripe pears (peeled, cored, and sliced)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish (8×8 inches).
- In a large bowl, toss the pear slices with lemon juice, granulated sugar, cinnamon, nutmeg, and cornstarch. Spread the mixture evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, chopped walnuts, and vanilla extract. Stir until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the pears.
- Bake for 35-40 minutes or until the topping is golden brown and the pears are tender.
- Allow the crumble to cool slightly before serving.
This dairy-free pear and walnut crumble is a delightful dessert perfect for showcasing the natural flavors of pears. The addition of walnuts adds a satisfying crunch and a nutty depth that pairs wonderfully with the sweet, soft pears. It’s a wholesome and comforting treat that’s sure to be a favorite for those who prefer dairy-free options. Enjoy it warm with a drizzle of maple syrup or a scoop of dairy-free vanilla ice cream for extra indulgence.
Dairy-Free Tropical Fruit Crumble
This tropical fruit crumble is a refreshing and vibrant dessert featuring a blend of tropical fruits like mango, pineapple, and coconut. The dairy-free crumble topping provides a perfect contrast to the juicy, tangy fruit, making it a delightful and healthy treat for any occasion.
Ingredients:
- 1 1/2 cups diced mango
- 1 1/2 cups diced pineapple
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup granulated sugar
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (9×9 inches).
- In a large bowl, combine the mango, pineapple, shredded coconut, granulated sugar, lime juice, and cornstarch. Toss gently to coat and transfer the fruit mixture to the prepared baking dish.
- In another bowl, mix the rolled oats, almond flour, melted coconut oil, brown sugar, cinnamon, and ginger until the mixture forms a crumbly texture.
- Evenly spread the crumble topping over the fruit mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
- Allow the crumble to cool slightly before serving.
The dairy-free tropical fruit crumble is an exotic and vibrant dessert that brings together the refreshing flavors of mango, pineapple, and coconut. It’s a perfect choice for a light, fruity treat, especially on warm days. The crumble topping offers a satisfying crunch that balances the juicy sweetness of the tropical fruits. It’s a refreshing and dairy-free dessert that’s perfect for any celebration or just as a sweet, tropical indulgence after a meal.
Dairy-Free Apricot and Almond Crumble
This apricot and almond crumble features the rich, tart flavor of fresh apricots paired with the nutty sweetness of almond flour. The almond crumble topping is both crisp and flavorful, offering a satisfying texture and taste that perfectly complements the juicy apricots.
Ingredients:
- 4 cups fresh apricots (pitted and halved)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds
Instructions:
- Preheat the oven to 375°F (190°C). Grease a baking dish (9×9 inches).
- In a large bowl, mix the apricots with lemon juice, granulated sugar, cornstarch, cinnamon, and cardamom. Spread the apricot mixture evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, vanilla extract, and sliced almonds. Stir until the mixture forms a coarse crumble.
- Sprinkle the crumble topping evenly over the apricots.
- Bake for 30-35 minutes or until the topping is golden brown and the apricots are soft and bubbling.
- Let it cool slightly before serving.
The dairy-free apricot and almond crumble is a deliciously warm and aromatic dessert that’s perfect for those looking to enjoy the vibrant flavors of apricots. The almond crumble topping adds a nutty richness that complements the tartness of the apricots beautifully. This dessert is ideal for a cozy evening treat or for serving to guests who follow a dairy-free lifestyle. Enjoy it with a dollop of dairy-free whipped cream or a scoop of dairy-free ice cream for an extra indulgent experience.
Dairy-Free Apple Cinnamon Crumble
This classic apple cinnamon crumble is a perfect dessert for cooler months, with the warm spiciness of cinnamon paired with sweet, tender apples. The crumble topping is both crunchy and buttery (thanks to coconut oil), making this dairy-free version just as comforting as the traditional one. It’s the ideal dessert for a family gathering or a cozy night in.
Ingredients:
- 5 large apples (peeled, cored, and sliced)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish (8×8 inches).
- In a large bowl, combine the apple slices, lemon juice, granulated sugar, cinnamon, nutmeg, and cornstarch. Toss to coat the apples evenly, then spread the mixture evenly into the prepared baking dish.
- In another bowl, mix the rolled oats, almond flour, melted coconut oil, brown sugar, sea salt, and vanilla extract until it forms a crumbly texture.
- Evenly distribute the crumble topping over the apples.
- Bake for 35-40 minutes, or until the topping is golden brown and the apples are soft and bubbly.
- Allow it to cool for a few minutes before serving.
This dairy-free apple cinnamon crumble is an irresistible fall-inspired treat that’s perfect for anyone craving the sweet, spiced flavors of apple pie, without the dairy. The combination of cinnamon and nutmeg elevates the apples, while the almond flour and oats in the crumble give it a satisfying texture. Serve it warm with a scoop of dairy-free vanilla ice cream for a comforting dessert that everyone will enjoy.
Dairy-Free Blackberry and Apple Crumble
This blackberry and apple crumble is a delightful combination of juicy, tart blackberries and sweet apples, all topped with a crunchy, dairy-free crumble. The fruit filling is naturally sweetened with maple syrup, while the crumble topping, made with oats and coconut oil, adds a satisfying texture. This dessert is perfect for a family dinner or as a simple yet delicious treat.
Ingredients:
- 2 cups blackberries
- 3 large apples (peeled, cored, and sliced)
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, mix the blackberries and apple slices with maple syrup, lemon juice, cinnamon, and cornstarch. Toss to coat and spread evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture forms a crumbly texture.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
- Let it cool slightly before serving.
This dairy-free blackberry and apple crumble is a delicious combination of tart blackberries and sweet apples with a rich, nutty topping. The use of maple syrup as a sweetener enhances the natural flavors of the fruit, while the crumble provides a satisfying crunch. It’s an easy dessert to prepare and serves as a perfect choice for gatherings or cozy nights. Pair it with dairy-free whipped cream or a scoop of dairy-free ice cream for a more indulgent treat.
Dairy-Free Plum and Almond Crumble
This plum and almond crumble is a refreshing dessert that combines the sweet-tart flavor of plums with the richness of almond flour in the crumble topping. The plums cook down into a juicy, syrupy filling, while the almond crumble provides a perfect balance of crunch and flavor. This dairy-free dessert is an excellent choice for late summer or early autumn when plums are in season.
Ingredients:
- 6 ripe plums (pitted and sliced)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, toss the plum slices with lemon juice, granulated sugar, cornstarch, cinnamon, and cloves. Spread the mixture evenly in the prepared baking dish.
- In another bowl, mix the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the plums.
- Bake for 30-35 minutes, or until the topping is golden brown and the plums are soft and bubbling.
- Let it cool slightly before serving.
This dairy-free plum and almond crumble is a unique and flavorful dessert that celebrates the sweetness of plums with a satisfying almond-flavored topping. The combination of cinnamon and cloves adds a warm, aromatic depth to the fruit filling. Whether served alone or with dairy-free vanilla ice cream, it’s a simple yet indulgent dessert that will become a favorite for anyone looking for a dairy-free treat.
Dairy-Free Raspberry and Peach Crumble
This raspberry and peach crumble combines the bright, tart flavor of raspberries with the juicy sweetness of ripe peaches, creating a refreshing and delicious fruit filling. Topped with a dairy-free oat and almond crumble, it’s a comforting dessert that’s both healthy and indulgent. It’s the perfect treat for summer gatherings or any time you’re craving a fruity dessert.
Ingredients:
- 2 cups fresh raspberries
- 3 large peaches (peeled, pitted, and sliced)
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (9×9 inches).
- In a large bowl, toss the raspberries and peaches with maple syrup, lemon juice, cinnamon, and cornstarch. Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture forms a crumbly topping.
- Evenly distribute the crumble topping over the fruit mixture.
- Bake for 35-40 minutes or until the topping is golden brown and the fruit is bubbling.
- Let it cool slightly before serving.
This dairy-free raspberry and peach crumble is a sweet and tangy dessert that perfectly balances the flavors of fresh fruit and a crispy, crumbly topping. The maple syrup enhances the natural sweetness of the fruit, while the oat-almond topping adds a satisfying texture. It’s a light yet indulgent treat that’s perfect for any occasion, and it pairs wonderfully with dairy-free ice cream or coconut whipped cream.
Dairy-Free Strawberry Rhubarb Crumble
This strawberry rhubarb crumble features the perfect blend of sweet strawberries and tart rhubarb, combined with a crisp, buttery crumble topping made without dairy. The contrast of flavors in the fruit filling and the golden, crunchy topping makes this dessert irresistible, and it’s ideal for spring or summer when rhubarb is in season.
Ingredients:
- 2 cups fresh strawberries (hulled and sliced)
- 2 cups rhubarb (chopped into 1-inch pieces)
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, toss the strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread the mixture evenly in the prepared baking dish.
- In another bowl, mix the rolled oats, almond flour, melted coconut oil, brown sugar, and cinnamon until the mixture forms a crumbly topping.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 35-40 minutes or until the topping is golden and the fruit is bubbly and softened.
- Allow it to cool slightly before serving.
This dairy-free strawberry rhubarb crumble is a wonderfully tart and sweet dessert that combines the best of spring’s seasonal produce. The strawberry and rhubarb filling is perfectly balanced, and the almond and oat topping adds a delicious, satisfying crunch. It’s an excellent choice for anyone looking for a dairy-free treat with a refreshing, fruity flavor. Serve it warm with a scoop of dairy-free vanilla ice cream for a complete dessert experience.
Dairy-Free Mango Coconut Crumble
This tropical mango coconut crumble is a vibrant dessert that brings the sweetness of mango and the richness of coconut together in perfect harmony. With a crisp, coconut-flavored topping made from dairy-free ingredients, this is a delightful treat that’s perfect for summer or any time you’re craving a refreshing, dairy-free dessert.
Ingredients:
- 3 ripe mangos (peeled, pitted, and chopped)
- 1/4 cup coconut sugar
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, toss the chopped mango with coconut sugar, lime juice, cornstarch, and ground ginger. Spread the mixture evenly in the prepared baking dish.
- In another bowl, combine the shredded coconut, rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture forms a crumbly texture.
- Sprinkle the crumble topping evenly over the mango mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the mango is soft and bubbling.
- Let it cool slightly before serving.
This dairy-free mango coconut crumble is a tropical treat that’s bursting with flavors of mango and coconut. The coconut sugar adds a subtle caramel-like sweetness to the mango filling, while the coconut and oat topping provides a delightful crunch. It’s a refreshing and satisfying dessert that’s perfect for anyone who loves tropical flavors and is looking for a dairy-free option. Enjoy it on its own or with a scoop of dairy-free coconut milk ice cream for an extra indulgent dessert.
Dairy-Free Pear and Ginger Crumble
This pear and ginger crumble combines the soft, sweet pears with the warm, spicy kick of ginger for a comforting dessert. The dairy-free crumble topping, made with coconut oil and oats, gives it a satisfying crunch. It’s the perfect dessert for those cozy autumn evenings, combining simple ingredients to create a rich and flavorful treat.
Ingredients:
- 5 ripe pears (peeled, cored, and sliced)
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, toss the sliced pears with maple syrup, lemon juice, ginger, cinnamon, and cornstarch. Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture forms a crumbly topping.
- Sprinkle the crumble topping evenly over the pears.
- Bake for 35-40 minutes, or until the topping is golden brown and the pears are soft and bubbly.
- Let it cool slightly before serving.
This dairy-free pear and ginger crumble is an aromatic dessert that celebrates the sweet and spicy flavors of autumn. The ginger adds a touch of warmth to the soft pears, while the coconut oil and oats in the topping create a delightful crunch. It’s an easy, satisfying dessert that’s perfect for family dinners, and it pairs wonderfully with a scoop of dairy-free ice cream or coconut whipped cream.
Dairy-Free Cherry Almond Crumble
This cherry almond crumble combines the tartness of cherries with the nutty flavor of almonds, creating a delicious dessert with both sweet and savory notes. The almond flour and coconut oil topping adds a beautiful texture and flavor, making this crumble a perfect dairy-free option for a summer evening treat.
Ingredients:
- 3 cups fresh cherries (pitted)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 teaspoon almond extract
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup sliced almonds (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, toss the cherries with granulated sugar, lemon juice, cornstarch, and almond extract. Spread the mixture evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture resembles a crumbly topping.
- Sprinkle the crumble topping evenly over the cherries. Optionally, sprinkle sliced almonds over the top for added crunch.
- Bake for 30-35 minutes, or until the topping is golden brown and the cherries are bubbling.
- Let it cool slightly before serving.
This dairy-free cherry almond crumble is a burst of summer flavors in every bite. The tart cherries contrast beautifully with the nutty almond flavor in the crumble, creating a deliciously balanced dessert. The addition of sliced almonds gives the topping an extra crunch, making it a delightful treat. Serve it warm with a scoop of dairy-free vanilla ice cream for a complete indulgence.
Dairy-Free Banana Chocolate Chip Crumble
This banana chocolate chip crumble combines the natural sweetness of ripe bananas with the rich, melty chocolate chips for a decadent dessert. The crumble topping, made with dairy-free ingredients, adds the perfect crunchy contrast to the soft, banana-filled base. It’s a perfect dessert for banana lovers and chocolate fans alike.
Ingredients:
- 3 ripe bananas (mashed)
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 cup dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a bowl, mash the bananas, then mix with maple syrup, vanilla extract, ground cinnamon, and cornstarch. Spread the banana mixture evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and dairy-free chocolate chips. Stir until the mixture forms a crumbly topping.
- Sprinkle the crumble topping evenly over the banana mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the banana mixture is bubbly.
- Let it cool slightly before serving.
This dairy-free banana chocolate chip crumble is a sweet and indulgent treat that combines the best of both worlds: the creamy richness of bananas and the irresistible allure of chocolate. The warm crumble topping provides a satisfying texture, making this dessert both comforting and decadent. Serve it with a scoop of dairy-free vanilla ice cream for the ultimate dessert experience!
Dairy-Free Apple Cinnamon Crumble
This apple cinnamon crumble combines tender, spiced apples with a golden, crunchy topping. The warm cinnamon and the sweet-tart apples come together in perfect harmony, making it a timeless dessert that’s both comforting and satisfying. This dairy-free version is a great way to enjoy a classic favorite with a healthier twist.
Ingredients:
- 4 large apples (peeled, cored, and sliced)
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (9×9 inches).
- In a large bowl, toss the apple slices with maple syrup, cinnamon, lemon juice, and cornstarch. Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture forms a crumbly topping.
- Evenly distribute the crumble topping over the apple mixture.
- Bake for 35-40 minutes, or until the topping is golden brown and the apples are soft and bubbling.
- Let it cool slightly before serving.
This dairy-free apple cinnamon crumble is a warm, cozy dessert that’s perfect for fall or any time you’re craving a classic treat. The apples provide a soft, juicy base that pairs beautifully with the spicy cinnamon, while the oat and almond crumble topping offers a satisfying crunch. It’s simple to make and a crowd-pleaser, whether served on its own or with a scoop of dairy-free ice cream.
Dairy-Free Blueberry Lemon Crumble
This blueberry lemon crumble brings together the tangy freshness of lemon with the sweet, juicy blueberries, creating a light yet flavorful dessert. The crumble topping, made with oats and coconut oil, is both crispy and buttery without any dairy, making it a perfect treat for anyone avoiding dairy but still craving a comforting dessert.
Ingredients:
- 3 cups fresh blueberries
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, toss the blueberries with maple syrup, lemon zest, lemon juice, and cornstarch. Spread the mixture evenly in the prepared baking dish.
- In another bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and vanilla extract. Stir until the mixture forms a crumbly topping.
- Sprinkle the crumble topping evenly over the blueberries.
- Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling.
- Let it cool slightly before serving.
This dairy-free blueberry lemon crumble is a delightful combination of fruity sweetness and zesty freshness. The blueberries provide a juicy and vibrant base, while the lemon zest adds a tangy twist that elevates the flavors. The crumble topping is golden and crunchy, making each bite a perfect balance of textures. It’s an easy and refreshing dessert, perfect for a warm summer day or any occasion when you want a light, dairy-free treat.
Dairy-Free Plum Almond Crumble
This plum almond crumble combines the rich, juicy plums with the nutty crunch of almonds, creating a delicious, comforting dessert. The plums provide a tart and sweet filling, while the almond and oat topping gives the dish a perfect balance of flavors and textures. It’s a versatile and satisfying dessert, ideal for late summer or early fall.
Ingredients:
- 4 ripe plums (pitted and sliced)
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup brown sugar
- 1/4 cup sliced almonds
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inches).
- In a large bowl, toss the plum slices with maple syrup, lemon juice, cornstarch, and cinnamon. Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, combine the rolled oats, almond flour, melted coconut oil, brown sugar, and sliced almonds. Stir until the mixture forms a crumbly topping.
- Sprinkle the topping evenly over the plum mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the plums are bubbling.
- Let it cool slightly before serving.
This dairy-free plum almond crumble is a delightful dessert that brings together the sweetness of plums with the nutty flavor of almonds. The plums create a juicy, tart filling, while the almond-flavored crumble topping provides a satisfying crunch. It’s a wonderful way to use seasonal fruit and is perfect for a cozy dessert with a cup of tea or a scoop of dairy-free ice cream.v
Note: More recipes are coming soon!
