This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
Remember how you all swooned over my Dump-It Strawberry Cobbler? Well, buckle up because I’m back with another irresistible twist that’s equally tempting. If you haven’t tried your hand at these recipes before, get ready to indulge in a dessert so effortless, it practically begs to be enjoyed all day long – from lazy summer evenings to a cheeky morning treat (don’t worry, your secret’s safe with me!).
The sun is shining, the strawberries are ripe and this dessert has your name written all over it. Seriously, you won’t believe how easy it is to create this guilt-free indulgence that’s perfect for Fourth of July festivities or any summer evening (or hey, even breakfast – no judgment here!). Just dump those juicy, vibrant strawberries into a baking dish along with a few ingredients you’re guaranteed to already have in the pantry and let the oven take care of the rest.
Could it get any better? Well, in a word, yes! This super simple version contains half the fat and sugar of a traditional cobbler and is gluten-free and dairy-free/vegan friendly so you can dig into a scrumptious dessert without a smidgen of guilt. Who said we couldn’t have our cobbler and eat it too?
Watch Me Make My Strawberry Dump-It Cobbler
How To Make My Strawberry Dump-It Cobbler
Step 1. Heat your oven to 375°F.
Step 2. Place butter in a 8×8 inch baking dish. Place dish in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.
Step 3. Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl
Step 4. Add the 3/4 cup of milk and vanilla and mix. If the batter looks more like cake batter than pancake batter, thin it with another 1/4 cup or so of milk.
Step 5. Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.
Step 6. Add strawberries evenly to the batter and top with remaining sugar.
Step 7. Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools.
Step 8. Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.
Step 9. Enjoy!
Please note: the consistency of the batter depends a bit on the brands of ingredients used (especially milk) as some are thicker than others. If you’re making swaps or simply using what you have on hand and are worried that your mixture is too thick, the consistency you’re aiming for is that of a pancake batter rather than that of a cake. I’ve noted in the ingredients that you may need an extra 1/4 cup of milk to thin it out!
What Else Can I Use?
- Use all purpose flour instead of GF All-purpose
- Use all GF all-purpose in place of the oat flour measurement
- Use regular cow’s milk in place of the almond milk
- To make it totally dairy free, use a vegan butter (Miyokos is my favorite)
- This method works well with all kinds of fruit, so use what you have!
This Strawberry Dump-It Cobbler is special because:
As the name suggests, dump it all in there and bake!
It’s gluten free, and dairy free/vegan friendly!
More Super Simple Desserts
If you make my Strawberry Dump-It Cobbler, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Strawberry Dump-It Cobbler (Half the Fat & Sugar!) (Gluten-Free)
- 3 tablespoons unsalted butter
- 1 cup all-purpose GF flour
- ¼ cup oat flour
- ½ cup plus 2 tablespoons cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- ¾ cup unsweetened almond milk (or more)
- ½ teaspoon vanilla extract
- 5 cups fresh ripe strawberries hulled & diced (4 cups diced strawberries)
- Heat your oven to 375°F.
- Place butter in a 8×8 inch baking dish. Place dish in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.
- Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl
- Add the 3/4 cup of milk and vanilla and mix. If the batter looks more like cake batter than pancake batter, thin it with another 1/4 cup or so of milk.
- Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.
- Add strawberries evenly to the batter and top with remaining sugar.
- Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools.
- Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.
My Glazed Lemon Yogurt Cake may be the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved.
This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.
I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.
What is the difference between a crisp, crumble and cobbler? I so often hear people refer to all fruit based desserts like this referred to as ‘crumbles’ but there are actually some distinct differences between the three! A cobbler topping is made of biscuit dough that is poured over the fruit filling. A crumble is a dessert that has a streusel-like topping made from sugar, flour and cold butter. A crisp, like this Cardamom Apple Crisp, has oats in the topping instead.
A quick note for my gluten-free friends, be sure to use gluten-free oats to avoid cross contamination if you have a sensitivity!
Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?
Watch Me Make My Cardamom Apple Crisp
How To Make My Cardamom Apple Crisp
Step 1. Preheat the oven to 400 degrees F.
Step 2. In a large bowl, combine all the topping ingredients and mix with your hands until it starts to clump together.
Step 3. In a medium bowl, gently toss apple with the filling ingredients until combined.
Step 4. Transfer to a baking dish, cast iron skillet, or deep dish pie plate. Set aside.
Step 5. Arrange the topping evenly on the filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown.
Step 6. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.
Step 7. Enjoy!
Baking is all about creating the right balance, whether that means choosing the right apples for your crisp or spices to add more depth of flavor. Apples come in a range of flavors and sweetness and the sweetness of the apple determines how much we need to sweeten the recipe. I’m a big proponent of using what’s on hand, and this week is was a mixture of Gala and Granny Smith apples, so I have added a moderate amount of maple syrup to the recipe, however if you’re using more tart apples, you may need to add a touch more maple syrup! Alternatively, if you’ve gravitated towards more sweet varieties like Golden Delicious or Gala, you may want to add a little less according to your preferences.
What Else Can I Use?
- You can use whatever apples you have on hand – a crisp is the perfect dessert for using up whatever is leftover in the fridge.
- You can also swap out apples for any mixed fruit. Rhubarb and Strawberries are a personal favorite.
This Cardamom Apple Crisp is special because:
It’s a quintessential fall dessert that features seasonal ingredients
It’s vegan, gluten free, dairy free and refined sugar free!
It has a delicious balance of crunchy and moist in every single mouthful
It’s versatile – use whatever apples you have on hand or add a mixture of seasonal fruits
More Recipes For Apple Picking Season?
If you make my Cardamom Apple Crisp, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Cardamom Apple Crisp (Vegan, Gluten-free, Dairy-free, Refined Sugar Free)
- 1 cup Almond Flour
- 1 cup Old Fashioned Rolled Oats
- ½ tsp Ground Cinnamon
- ½ teaspoon ground cardamom
- 1/4 tsp Salt
- 1/4 cup coconut oil just barely melted
- 1/4 cup pure maple Syrup
- 7 cups Apple (or Mixed Fruit) large fruit cut in a 1 inch dice
- ½ teaspoon cinnamon
- 3 Tablespoons maple syrup
- Juice from ½ a lemon
- 1 Tablespoon cornstarch
- ¼ teaspoon kosher salt
- Preheat the oven to 400 degrees F.
- Make the topping: In a large bowl, combine all ingredients and mix with your hands until it starts to clump together. Pinch dough together to achieve some clumps. This won’t take long.
- Make the filling: In a medium bowl, gently toss the fruit with the rest of the ingredients until combined. Transfer to a 9×13 inch baking dish, cast iron skillet, or deep dish pie plate. Set aside.
- Arrange the topping evenly on the fruit filling and bake for 45-50 minutes until the fruit is soft and bubbling and the top is golden brown. Cover with foil halfway through if it’s browning too quickly.
- Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream.
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed…
You’ve probably started to see pumpkins showing up in grocery stores, which means pumpkin season is here! Is it me, or does it seem to start earlier and earlier each year? I’m not complaining, though. Fall is my absolute favorite time to bake. Crisp mornings,…
When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp. This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter.
I love eating pie, don’t get me wrong, but I don’t love making fruit pies. It’s a lot of work, and often I end up disappointed with the flakiness of the crust. I have such admiration for those of you who are skilled pie bakers. Please bake one for me!
This is the type of fruit dessert I turn to year round. It is so simple to make, can be asssembled ahead and baked when you want to eat it, and is endlessly adaptable. You may remember my No-Peel Apple Almond Crisp, which is a great example of this.
Here, strawberries and rhubarb are tossed in a sweet mixture with simple spices and topped with the most delicious, crispy oat topping flecked with warm ginger. The combination is incredible, and frankly, I can’t be trusted around a whole pan of this.
What else can I use?
- No coconut sugar? Use granulated sugar or a natural sugar substitute like Monkfruit if you want to avoid extra sugar.
- I use arrowroot starch in the filling but cornstarch is easily subbed in. I’ve included the numeric swap in the recipe.
- We are nearing the end of rhubarb season, but don’t let it stop you from making this well into August. Omit the rhubarb and toss in another kind of berry, like blueberries.
- If you don’t have oat flour, remember you can simply whiz oats in a blender to make oat flour. Aside from that, all purpose or almond flour can be used instead.
Strawberry Rhubarb Crisp with Ginger Crumb Topping (Gluten Free, Refined Sugar Free))
- Cast iron skillet or medium sized baking dish
- 4 stalks rhubarb, sliced 1/4 inch thick on a diagonal
- 3 1/2 cups strawberries, hulled and halved
- 1/2 cup coconut sugar can sub granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp arrowroot powder can sub 2 tsp cornstarch
- 1/4 tsp Kosher salt
- 1/2 cup oat flour
- 2/3 cup old fashioned oats
- 1/4 cup coconut sugar
- 1/2 tsp ground ginger
- 1/2 tsp Kosher salt
- 5 tbsp cold, unsalted butter, cut into 1/2 inch pieces
- Preheat the oven to 350 degrees F.
- Make the filling: In a medium bowl, gently toss rhubarb and strawberries with the rest of the filling ingredients to combine.
- Transfer to a medium sized cast iron skillet or baking dish. Set aside.
- Make the topping: In a large bowl combine all ingredients and mix with your hands until it starts to clump together. This won't take long.
- Arrange the topping evenly on the fruit filling and bake for 40-50 minutes until the fruit is soft and bubbling and the top is golden brown.
- Serve warm with coconut whipped cream as I do, or with ice cream or traditional whipped cream.