Can I make this Irish apple crumble dairy free ahead of time?

Yes, absolutely. You can assemble the entire dish, cover it tightly and refrigerate it for up to 24 hours before baking. Just add an extra 5 minutes to the bake time if it goes into the oven cold from the fridge.

Which apples work best in an Irish apple crumble?

Bramley apples are the classic Irish choice and are ideal because of their sharp flavour and the way they break down into a soft, jammy filling. If you cannot find Bramleys, Granny Smith apples are the best substitute as they have a similar tartness.

How do I make this recipe gluten free?

Simply swap the standard rolled oats for certified gluten-free rolled oats. All other ingredients in this recipe are naturally gluten free, so that one swap is all you need.

Can I use a different oil instead of coconut oil?

Vegan block butter works well as a direct swap and will give a very similar texture. A neutral-flavoured oil like sunflower can also be used, though the topping will be a little less clumpy. Avoid liquid oils as they tend to make the crumble soggy rather than crisp.

Is this Irish apple crumble suitable for vegans?

Yes, it is completely vegan. There are no animal products of any kind in the recipe, including no butter, no milk, no eggs and no honey.

What is the difference between a crumble and a crisp?

The terms are often used interchangeably, but traditionally a British and Irish crumble uses a flour-based topping while a crisp, more common in North America, uses oats. This recipe uses oats and ground almonds in place of flour, so it sits happily in the crisp tradition while staying true to Irish crumble flavour.

Irish Apple Crumble Dairy Free with Oat and Almond Topping

Name: Irish Apple Crumble Dairy Free with Oat and Almond Topping
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 6 servings
Cuisine: American
Ingredients: 800 g Bramley apples (peeled, cored and sliced into 1cm pieces, roughly 4 medium apples); 2 tbsp coconut sugar (for the filling); 1 tbsp fresh lemon juice; 1 tsp ground cinnamon (for the filling); 0.25 tsp ground ginger; 0.125 tsp freshly grated nutmeg (a very light scrape); 1 tbsp tapioca starch (helps thicken the apple juices as they cook); 120 g rolled oats (use certified gluten-free oats if needed); 60 g ground almonds; 30 g flaked almonds (for extra crunch on top); 3 tbsp coconut sugar (for the crumble topping); 0.5 tsp ground cinnamon (for the topping); 0.25 tsp fine sea salt; 3 tbsp coconut oil (solid but slightly softened, not melted); 1 tbsp pure maple syrup

VeganDairy-FreeRefined Sugar-FreeEgg-Free

Prep Time15 min

Servings6

Calories195 kcal

Health Score6/10

↓ Jump to recipe

Irish Apple Crumble Dairy Free with Oat and Almond Topping

There is something deeply comforting about a bubbling apple crumble fresh from the oven, and this Irish-inspired version brings all of that warmth without a single drop of dairy. Built around the tart, fluffy Bramley apple that has been a staple in Irish home kitchens for generations, this recipe keeps things wholesome, simple and genuinely good for you. It suits anyone navigating a dairy-free lifestyle, whether through intolerance, a vegan diet or simply a desire to eat a little lighter. The crumble topping comes together in minutes, and the whole dish bakes in under 40 minutes, making it an ideal weeknight dessert as well as a relaxed weekend treat.

The filling starts with Bramley apples, which are the traditional choice in Irish baking thanks to their bright acidity and the way they collapse into a soft, jammy texture when cooked. A small amount of coconut sugar sweetens them gently without spiking the sugar content the way white sugar does, and a squeeze of fresh lemon juice keeps the flavour bright and prevents browning. Ground cinnamon, a pinch of ginger and a tiny scrape of nutmeg add that classic warming depth that makes apple crumble taste like a hug. The topping uses rolled oats as its base, combined with ground almonds for extra protein and a lovely slightly nutty richness. Coconut oil replaces butter here, binding everything together beautifully and creating a crisp, golden crumble that holds its shape when you scoop into it. A spoonful of pure maple syrup adds just enough sweetness to the topping without overdoing it.

Once baked, the filling bubbles up through the crumble in the most satisfying way. The apples underneath are soft and yielding, almost like a loose compote, while the top layer stays genuinely crunchy and golden. The contrast of textures is what makes this dessert so moreish. Serving suggestions are wonderfully simple: a generous dollop of coconut yoghurt on the side works beautifully, adding a cool, creamy counterpoint to the warm filling. Chilled oat cream is another great option, and if you want something a little more indulgent, a small scoop of dairy-free vanilla ice cream is hard to beat. You can serve it straight from the baking dish at the table, which feels properly rustic and Irish in spirit.

From a nutritional standpoint, this recipe delivers real benefits compared to a traditional butter-laden crumble. Each serving comes in at around 195 calories, which is significantly lighter than a conventional version. The rolled oats and ground almonds together contribute a solid amount of dietary fibre, which supports digestive health and helps you feel satisfied for longer. Coconut sugar has a lower glycaemic index than refined white sugar, meaning the energy release is more gradual rather than a sharp spike. The recipe is naturally dairy-free, egg-free and vegan, and can easily be made gluten-free by swapping in certified gluten-free oats. There is no refined sugar anywhere in the recipe, only coconut sugar and a small amount of maple syrup, so the sweetness comes from genuinely better sources. Bramley apples themselves are rich in vitamin C and pectin, a soluble fibre that is particularly good for gut health. All in all, this is the kind of dessert you can enjoy without any guilt, knowing that every ingredient is pulling its weight nutritionally as well as flavour-wise.

Ingredients

Serves:6

800 g Bramley apples (peeled, cored and sliced into 1cm pieces, roughly 4 medium apples)
2 tbsp coconut sugar (for the filling)
1 tbsp fresh lemon juice
1 tsp ground cinnamon (for the filling)
0.3 tsp ground ginger
0.1 tsp freshly grated nutmeg (a very light scrape)
1 tbsp tapioca starch (helps thicken the apple juices as they cook)
120 g rolled oats (use certified gluten-free oats if needed)
60 g ground almonds
30 g flaked almonds (for extra crunch on top)
3 tbsp coconut sugar (for the crumble topping)
0.5 tsp ground cinnamon (for the topping)
0.3 tsp fine sea salt
3 tbsp coconut oil (solid but slightly softened, not melted)
1 tbsp pure maple syrup

Instructions

1
Preheat your oven to 190 degrees Celsius, or 170 degrees fan. Lightly grease a 20cm round or square baking dish with a small amount of coconut oil.
A ceramic or glass dish works best here as it distributes heat evenly and keeps the apples from catching on the bottom.
2
Place the sliced Bramley apples into a large mixing bowl. Add the 2 tablespoons of coconut sugar, lemon juice, cinnamon, ginger, nutmeg and tapioca starch. Toss everything together well until all the apple pieces are evenly coated.
Do not worry if the apples look a bit dry at this stage. They release a lot of liquid as they bake, and the tapioca starch will thicken those juices into a lovely light sauce.
3
Tip the apple mixture into your prepared baking dish and spread it out in an even layer. Set aside while you make the topping.
4
In a separate bowl, combine the rolled oats, ground almonds, flaked almonds, 3 tablespoons of coconut sugar, cinnamon and sea salt. Stir together until mixed.
5
Add the solid coconut oil and maple syrup to the dry topping ingredients. Use your fingertips to rub the coconut oil into the oat mixture, pressing and squeezing until you get a rough, clumpy crumble texture. You want some small clusters to form rather than a fine sandy texture.
Cold hands help here. If your kitchen is very warm and the coconut oil is melting too fast, pop the bowl in the fridge for five minutes before continuing.
6
Scatter the crumble topping evenly over the apple layer, covering it all the way to the edges of the dish. Do not press it down firmly, as a loose topping crisps up better in the oven.
7
Bake in the preheated oven for 35 to 38 minutes, until the topping is deep golden brown and the apple filling is bubbling up around the edges.
If the topping is browning too quickly after 25 minutes, lay a piece of foil loosely over the top for the remaining baking time.
8
Remove from the oven and leave to cool for at least 8 to 10 minutes before serving. This rest time allows the filling to thicken slightly and makes it much easier to serve neatly.
The crumble will continue to firm up as it cools, so resist the urge to dig in immediately.

Nutrition per serving

195kcal

Calories

Protein

26g

Carbs

Fat

Fibre

13g

Sugar

85mg

Sodium

Pro Tips

✓
Bramley apples are the traditional Irish choice and give the best flavour here, but a mix of Bramleys and Granny Smiths also works well if Bramleys are hard to find.
✓
Do not melt the coconut oil before adding it to the crumble topping. Solid or just softened coconut oil creates proper clusters that stay crunchy when baked.
✓
Toss your apple slices immediately with the lemon juice after cutting to prevent browning while you prep the rest of the ingredients.
✓
For the crunchiest possible topping, spread the assembled dish out wide in the baking dish so the crumble layer is no deeper than about 1.5cm.
✓
Leftovers reheat well at 160 degrees Celsius for about 10 minutes, which refreshes the crunch on the topping nicely.

Frequently Asked Questions

Variations

•
Pear and Apple Irish Crumble
Replace 300g of the Bramley apples with ripe pears for a sweeter, slightly more floral filling. Pears soften faster than apples, so reduce the bake time by about 5 minutes and keep an eye on the topping.
•
Blackberry and Apple Crumble
Scatter 150g of fresh or frozen blackberries over the apple layer before adding the crumble topping. The berries add a beautiful purple colour and a tart, jammy depth of flavour. No extra sugar is needed.
•
Seed-Topped Crumble
Add 2 tablespoons of pumpkin seeds and 1 tablespoon of sunflower seeds to the crumble topping for extra crunch and a boost of zinc and healthy fats. This also makes the recipe nut-free if you leave out the almonds.
•
Spiced Ginger Crumble
Increase the ground ginger in the filling to half a teaspoon and add a teaspoon of finely grated fresh ginger too. Stir a quarter teaspoon of cardamom into the crumble topping for a warming, fragrant twist that works especially well in winter.

Substitutions

•
Bramley apples → Granny Smith apples (Granny Smiths have a similar tartness to Bramleys and hold their shape a little more during baking, giving slightly more texture in the finished filling.)
•
Coconut oil → Vegan block butter (Use the same quantity. Vegan block butter creates a very similar crumble texture and a slightly richer flavour. Make sure it is cold when you rub it into the oats.)
•
Coconut sugar → Light brown sugar or date sugar (Brown sugar works as a 1:1 swap and gives a slightly more traditional caramel depth. Date sugar is another unrefined option with a similar sweetness level.)
•
Maple syrup → Agave nectar or brown rice syrup (Both work well at the same quantity. Agave has a milder flavour, while brown rice syrup is slightly less sweet and will create a stickier crumble texture.)
•
Ground almonds → Ground sunflower seeds (Ground sunflower seeds make this recipe nut-free and provide a similar binding quality in the topping. Blitz raw sunflower seeds in a food processor until fine before using.)
•
Tapioca starch → Arrowroot powder or cornflour (Both work as a 1:1 replacement and will thicken the apple juices in the same way during baking.)

🧊 Storage

Store any leftover crumble covered in the fridge for up to 3 days. Reheat portions in the oven at 160 degrees Celsius for 10 minutes to restore the crunch on the topping. The crumble can also be frozen after baking: cool completely, wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven before serving.

📅 Make Ahead

The entire crumble can be assembled up to 24 hours in advance and stored covered in the fridge before baking. Alternatively, the crumble topping can be made separately and kept in an airtight container in the fridge for up to 2 days, then scattered over the apple filling just before baking.