Notes: Instant oats (
gluten-free if necessary!) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats.
To make the crumble gluten-free, use the millet flour option. Almost any other gluten-free flour will work as well, except for coconut flour. Do not substitute coconut flour.
Honey or
agave may be substituted for the pure maple syrup.
For a vegan version, substitute
Earth Balance buttery sticks for the best results. Coconut oil will also work, but the flavor and texture of the topping will be slightly different.
It’s important to chop the apples fairly finely, about the size of blueberries, to help them bake evenly and soften completely. I know it takes a little extra time and effort, but I promise it’s worth it!
I personally love and use Fuji apples, but Gala and Braeburn apples would work as well. If you prefer a tarter flavor, then substitute up to two cups of diced Granny Smiths for the equivalent amount of red apple, but I’d recommend against more than that since you aren’t adding any sweetener to the filling.
If you prefer to enjoy your crumble warm, then reheat individual portions once it has chilled in the refrigerator.
{gluten-free, egg-free, vegan option, dairy-free option, clean eating, low fat}