Oat Crumble Topping

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4.67 from 6 votes

A simple oat topping perfect for crumbles or apple crisp recipes.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Author: James Wythe

Equipment

mixing bowl

Ingredients

240 g gluten free rolled oats 3 cups (certified gluten free if coeliac)
2 tbsp maple syrup
75 g dairy free butter cold, firm vegan block

Instructions

To a blender add 160g (⅔ of the oats) and blend into a flour (takes 30 seconds).
Add this oat flour to a large mixing bowl along with the leftover 80g of whole oats, the dairy free butter and maple syrup, and rub together with your fingertips until it looks like rough crumbs.
Scatter loosely over your fruit (do not press down) and bake at 180C (160C fan, gas 4) for 25 to 30 minutes, until golden and bubbling at the edges.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 1 to 2 days once cooked.

To Freeze: This crumble will freeze for about 3 months in an airtight container.

Gluten free: Oats are naturally gluten free but are often milled alongside wheat. If you are coeliac, use oats labelled gluten free.

Tip 1: If you are going to use this easy crumble topping on something that isn’t going to be baked, make sure you bake it on its own first: spread on a lined tray and bake at 180C (160C fan) for 15 to 20 minutes, stirring halfway.

Tip 2: Don’t overmix this topping. Make sure it stays crumbly rather than becoming like dough.

Tip 3: If you want to level up a box mix, this crumble topping is your answer! Just sprinkle it on top of whatever muffins, cakes, or sweet breads you are making and be ready to impress your friends and family!

Nutrition