Tag: dessert
Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)
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.
Most Popular Recipes of 2022
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.
Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy Free, Refined Sugar Free)
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
If you’re in need of some more delicious fall recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
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?
Harvest Bowl Salad with Apple Cider Vinaigrette
Everyday Apple Tart (Gluten Free)
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!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Cardamom Apple Crisp (Vegan, Gluten-free, Dairy-free, Refined Sugar Free)
A flavorful take on a Fall classic. Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven!
Ingredients
Topping:
- 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
Filling:
- 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
Instructions
- 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.
Nutrition
Serving: 1cupCalories: 303kcalCarbohydrates: 31gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 200mgPotassium: 104mgFiber: 3gSugar: 15gVitamin A: 0.5IUVitamin C: 0.04mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!
Magic Lemon Meringue Pie Pudding (Dairy-Free, Gluten-Free, Vegetarian)
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…
Chewy Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Dairy Free, Refined Sugar Free)
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,…
Strawberry Rhubarb Crisp with Ginger Oat Crumble (Gluten Free, Refined Sugar Free)
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.
If you make this strawberry rhubarb crumble, I’d love to hear from you! Message me on Instagram, or share in your stories so I can see your creations. Enjoy, my lovelies!
Strawberry Rhubarb Crisp with Ginger Crumb Topping (Gluten Free, Refined Sugar Free))
One of my favorite warm weather desserts, this crumble can be made ahead, is both tart and sweet and covered with a delicious crumble flecked with warm ginger.
Equipment
- Cast iron skillet or medium sized baking dish
Ingredients
Filling:
- 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
Crumb Topping:
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!
