The lactose-free lemon crumble is a dessert that captivates at first bite: crunchy outside, creamy and fragrant inside, light yet delicious.
If you’ve never tried a crumble, let me explain what it is. It’s a “messy” tart (I like to call it that!) that appears as crumbs of various sizes.
It’s the perfect dessert for anyone who’s always struggled with shortcrust pastry! This preparation is indeed very easy! The ingredients are worked all in one bowl and there’s no need to roll out any dough on the pastry board. And above all, the dough doesn’t need to rest.
Once ready, half of the mixture is used to line a mold, filled as desired, and covered with the remaining crumbs, spreading them over the entire surface.
Believe me, it couldn’t be easier! I’m sure it will become your favorite messy tart!
Today’s version is special, different from those I’ve usually published over the years.
A few months ago, I discovered I’m lactose intolerant and, even though my blog has many lactose-free desserts, I had never made crumbles without butter!
Thus, this delightful version was born! A butter-free crumble, filled with a layer of apricot jam and a layer of lemon water cream. A delicious and genuine dessert, completely lactose-free!
The lemon cream without milk and flour that I used to fill my crumble tart is really delicious! It has a velvety texture and a delicate taste. It’s undoubtedly more light than the classic custard made with milk.
This tart is perfect to be prepared in any season. It’s a versatile cake that can be served at breakfast, as an afternoon snack, or at end of meal to conclude a dinner in a refined and light way.
It’s designed for those who can’t consume dairy or simply want a more digestible dessert, without sacrificing the pleasure of a slice of homemade cake.
If you love fresh and light desserts, you might also try my apple plumcake, genuine and very soft. And I’m sure you’d also enjoy a slice of this delicate orange cake and a slice of apple and amaretto ring cake!
Moreover, if you love light and fragrant creams, I recommend taking a look at the orange cream without milk, a perfect variant to alternate with the lemon one.
👉 I recommend reading the article to the end: you will find a section dedicated to the most common questions about the crumble, with practical tips for perfect storage and execution. A series of ideas for creating many delicious variants starting from the basic recipe. And especially how to replace some ingredients like egg or sugar or for a gluten-free version 😍🩷
Before we start cooking this Lemon Crumble Without Butter, I’ll leave you with some more delicious suggestions that I’m sure you won’t be able to resist!
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: about 8-10 people
- Cooking methods: Electric oven, Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 320 g type 1 flour (or 00. For other types of flour read below)
- 1 egg (medium whole)
- 100 g sugar (white or cane)
- 80 g rice oil (or olive or corn oil)
- 1 teaspoon baking powder
- lemon zest
- 1 pinch salt
- 1 packet vanillin
- 440 g water
- 60 g lemon juice
- 1 egg (medium)
- 1 yolk
- 180 g sugar
- lemon zest
- 35 g gluten-free corn starch ((or potato starch))
- 250 g apricot jam (or flavors to taste)
Tools
- Bowls
- Whisk
- Fork
- Cake Pan
- Lemon Grater
- Saucepan
- Spatula
Steps
First, let’s prepare the lemon water cream, gluten-free.
Wash a well-selected organic lemon, dry it, and grate its zest.
Squeeze the juice until you reach 60 grams (you’ll need one large or two medium-sized lemons).
In a bowl, crack a medium whole egg and add a yolk (keep the white in the fridge for other preparations).
Add the sugar (white or cane) and mix vigorously with a hand whisk.
Add the grated zest, lemon juice, and corn starch using a sieve. Mix well to avoid lumps.
Finally, pour in the water and place over low heat, stirring continuously.
As soon as it starts to “puff”, turn off the gas and pour the cream into a container (preferably glass or ceramic).
Don’t worry if the cream seems liquid at first, it will firm up as it cools.
Cover the cream with cling film directly on the surface and let it cool completely at room temperature.
For convenience, you can prepare the lemon cream the night before so it will be quick to make your crumble!
For the crust of my crumble tart, I used rice oil, a recent and exciting discovery!
Due to my gastritis and reflux issues, I was advised to use rice oil. I tried it and loved it from the start.
It leaves no aftertaste, is certainly lighter, and doesn’t cause gastric juice reflux. So if you have the same issues as I do, you might want to give it a try!
I bought it on Amazon because I can’t find it in any supermarket nearby. If you want, you can find it here or you can check other online stores.
Let’s get back to our preparation! Making an oil-based crumble is a breeze and takes only 5 minutes!
Take a bowl and crack an egg inside, add the sugar, and whisk with a hand whisk to dissolve it well.
Then add plenty of lemon zest, remember to use organic, and if you like, a packet of vanillin. I also added a tablespoon of orange zest that I keep in the freezer.
Pour in the oil slowly (you can use rice oil like me, or extra virgin olive oil or seed oil, corn oil, or whatever you prefer).
Continue whisking with the hand whisk and finally add a pinch of salt, baking powder, and flour.
With a simple fork, start to mix inside the bowl so the flour absorbs all the liquid ingredients.
You will notice that after a while, you will have obtained crumbs of different sizes.
The crumble pastry is ready! You just have to pour more than half into a springform pan (20-22 cm, maximum 24 otherwise it will be too low).
I recommend compacting the base a bit with the back of a spoon, especially along the circumference, because the oil-based pastry tends to crumble more than butter-based (see explanation below).
Pour a layer of apricot jam on the base, or use the one you prefer, and level with a spatula without bringing it to the edge.
Take the cooled lemon cream and give it a stir with the hand whisk. Weigh it because you will need to use 250 grams.
What do I do with the rest of the cream? I keep it in the fridge for a couple of days and enjoy it with my family for breakfast. I spread it on a slice of homemade ring cake or prepare crepes filled with Greek yogurt and lemon cream or on rusks. Or you can use it to prepare single-serving cups. You’ll see it disappear in no time!
Pour the cream over the jam and level with the spoon. All you have to do is cover the surface with the remaining crumbs.
Gently compact the crumbs on the surface without overdoing it and then bake at 356°F (static) for 30-40 minutes, until the surface is golden.
Let it cool completely before cutting, so the cream sets and the cake stays compact.
First, let it sit at room temperature and then I recommend putting it in the fridge. This way, the filling also sets, and when you cut it, it won’t break.
👉 With this base, you can use any filling: jam, cocoa cream, lactose-free ricotta, so let your imagination run wild!
✨ Did you like this recipe?
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💡 ALL VARIANTS TO TRY!
The beauty of the crumble lies precisely in its base: crumbly, quick, and butter-free. Once you learn the recipe, you can have fun creating many different versions by simply changing the filling.
The beauty of the crumble lies precisely in its base: crumbly, quick, and butter-free. Once you learn the recipe, you can have fun creating many different versions by simply changing the filling.
Seasonal fruit 🍓🍑 alternate a layer of jam with slices of fresh fruit (strawberries, peaches, apples, pears).
Cream and chocolate 🍫 use a milk-free custard and add chocolate chips or spreadable cream.
Lactose-free ricotta 🧀 a soft and delicate filling, perhaps enriched with honey or lemon zest.
Dry fruits 🌰 nuts, almonds, or pistachios crumbled on the surface for a crunchy touch.
FAQ (Frequently Asked Questions)
How do I store the oil-based crumble?
The crumble stays fresh for 2-3 days under a glass dome at room temperature. Since this version also has cream, it’s better to store it in the fridge.
It can also be frozen, preferably already cut into slices, in an airtight freezer container. It keeps for up to 2 months; to enjoy it, just let it thaw at room temperature.🌾 Can I substitute type 1 flour with whole wheat flour or other unrefined flours?
Yes, you can make the crumble with 100% whole wheat flour, or with alternative flours like spelt or oat. The recipe will still be delicious, but there are some differences to consider.
The whole wheat flour absorbs more liquids, so the dough will be slightly drier and rustic. In this case, it may be helpful to add 1-2 tablespoons of water or plant-based milk to adjust the consistency.
The spelt flour gives a delicate and aromatic taste, ideal for those who love more natural flavors.
The oat flour makes the crumble softer and slightly sweet, perfect paired with lemon.
👉 With unrefined flours, the texture will be more rustic and less crumbly compared to the version with type 1 or 00 flour, but this is precisely the characteristic that makes it special and genuine.🥄Instead of sugar, can I use erythritol for the shortcrust pastry?
You can safely use erythritol instead of sugar, keeping the same amount in grams as indicated in the recipe.
👉 Note, however: erythritol has a slightly lower sweetening power compared to common sugar (about 70%). If you want similar sweetness, you can increase the dose by 10-15% or accept a slightly less sweet tart (which, with the lemon cream but especially the jam, remains balanced).🥚 How can I replace the egg in the crumble base?
Note that I haven’t personally tried this variant, but if you want, you can replace the egg with:
2 tablespoons of plant-based yogurt (soy or coconut): add moisture and help bind.
2 tablespoons of apple or banana puree: make the dough softer and slightly flavored.
👉 The eggless crumble will be more crumbly and delicate, so I recommend compacting more the base in the pan.Can I make an orange cream since I don’t like lemon?!
Of course! You can easily follow the recipe for the lactose-free lemon cream and instead of lemon juice, you’ll use orange juice. In this case, I also recommend reducing the sugar to 130 grams because oranges are sweeter (obviously use ripe ones!).
Can I make lemon cream without eggs?
Sure! If you want to make lemon cream without milk and eggs, the dose is as follows:
100 g of lemon juice, 200 g of water, 150 g of sugar, 40 g of margarine (lactose-free for the intolerant or butter), 30 g of cornstarch.
If instead, you want an orange cream without eggs, follow these doses:
300 g of freshly squeezed oranges, 100 g of sugar, 40 g of margarine, 30 g of cornstarch.🔥 Can I bake the crumble in an air fryer?
Yes, the crumble can also be baked in an air fryer, but there are some precautions to take.
Use a pan suitable for the air fryer, preferably non-stick or lined with parchment paper.
Set the temperature to 320°F (slightly lower than a traditional oven).
Bake for about 25-30 minutes, checking after the first 20 minutes: the surface should be golden but not too dark.
Once cooked, let it cool completely in the pan before unmolding, otherwise, there’s a risk it might break.
👉 Keep in mind that with the air fryer, the surface tends to become crispier compared to the traditional oven, while the inside remains soft.Can I skip using jam/confiture and only fill with lemon cream?
Of course, you can easily do that, and in this case, also use some of the lemon cream since you’re omitting 250 grams of jam 😉
