We all love the crunch of a good crumble. But if you are like me and do not consume butter, here is a super easy way of doing your own butter-free crumble using olive oil. Here, I just added it on some strawberry & rhubarb, perfect combo!
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Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix all ingredients except the oil.
Gently add the oil until well combined.
Mix until you have achieved a crumbly or sandy texture.
Bake at 180°C for 10-15 minutes or until golden.
Let it cool down before serving.
Use it as a topping for your desserts, or even some savory dishes!
For added flavor, try using flavored syrup like maple or agave.
You can substitute nuts with seeds like sunflower or pumpkin for a nut-free version.
Ensure the crumble is evenly spread on the baking tray for uniform cooking.
Can I use a different type of oil?
Yes, you can use any neutral-flavored oil like sunflower or canola oil.
Can I make this crumble gluten-free?
Yes, substitute the flour with a gluten-free alternative like almond flour or oat flour.
How do I store the crumble topping?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I use this crumble for savory dishes?
Yes, you can use it as a topping for savory dishes like casseroles or baked vegetables.
What type of syrup works best for this recipe?
Maple syrup or agave syrup works well, but you can experiment with other types based on your preference.
