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Gluten-Free Oat Crumble Recipe

Gluten-Free Oat Crumble Recipe

About the Recipe

This easy gluten-free oat crumble topping is buttery, crisp, and perfectly sweet. Made with gluten-free oats, brown sugar, and a blend of gluten-free flours, this versatile crumble adds delicious texture to fruit crisps, cobblers, muffins, coffee cakes, and pies. Keep a batch in the refrigerator or freezer for a quick and easy topping whenever you need it.

Prep Time

10 minutes

Chill Time

15 minutes

Total Time

25 minutes

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Ingredients

¾ to 1 cup lightly packed brown sugar

2½ cups gluten-free old-fashioned oats

1 cup (2 sticks) unsalted butter, chilled and cut into ½-inch cubes

½ cup oat flour

½ cup white rice flour

Directions

Combine the Dry Ingredients

In a large mixing bowl, combine the brown sugar, oat flour, and white rice flour. Stir until evenly mixed.

Cut in the Butter

Add the chilled butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Some larger butter pieces about the size of peas are ideal and will help create a crunchy texture during baking.

Add the Oats

Stir the gluten-free old-fashioned oats into the crumb mixture until evenly distributed throughout the topping.

Chill the Crumble

Cover the bowl and refrigerate the crumble mixture for at least 15 minutes. Chilling helps the butter remain cold, resulting in a crispier and more flavorful crumble topping after baking.

Use and Bake

Sprinkle the crumble evenly over prepared fruit fillings, muffins, coffee cakes, crisps, cobblers, or other baked goods. Bake according to the instructions in your recipe until the topping is golden brown and crisp.

Freeze for Later

For make-ahead convenience, place the crumble topping in an airtight container or freezer-safe bag and freeze for up to 3 months. Use directly from frozen when needed.

Notes

For extra flavor, add 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, or a pinch of cardamom.

For a richer crumble, use the full 1 cup of brown sugar.

This topping works especially well with apple, peach, blueberry, strawberry, cherry, and mixed berry desserts.

Store unused crumble topping in the refrigerator for up to 5 days.

For larger desserts, this recipe can easily be doubled.

Originally published April 2026 Updated June 2026 Reviewed by Culibloom

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