A delicious mix of apple pie, apple crisp, and a crispy base in these yummy apple crumble pie bars. It's the season when apples are ready for U-pick here, and we love taking advantage of the beautiful weather to pick up scrumptious apples! I've made this now with Cortlands, Ginger Golds, and Gravensteins so far this season. ;) This recipe was inspired by one of our favorite fall treats, the pumpkin pie bars, and uses a similar bottom crust.  And yes, we've already had some of that this fall, too. Yum! 

Chilled and slices so neatly. Mmmm... 

Fresh from the oven - a tray of GF Apple Crumble Pie Bars!

Apple Crumble Pie Bars

Prepare the apple pie filling: (Filling is based off my apple pie filling recipe)

In a large saucepan, cook over medium-low to medium heat, stirring regularly for about 20-25 minutes, until apples nicely soften: 

8 apples, peeled and dice (Honeycrisp apples, or similar, are one my favorite types for this sort of recipe - make sure they are apples that will hold their shape while cooking)

1/2 cup brown sugar (or regular sugar, if you don't want as caramel-y a flavor)

1/3 cup water

1/4 cup butter

1 tsp cinnamon OR 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice

Once your apples are softened, mix together in a small bowl: 

2 Tbsp cornstarch

2 Tbsp cold water

Add the cornstarch mixture, stirring and cooking for 1-2 minutes to thicken.  Remove from heat and set aside until your bottom crust has been made and baked 15 minutes. 

Prepare the bottom layer:

Preheat oven to 350F.

Line a 9 x 13 baking dish with parchment paper OR butter the baking dish.

 

Put in bowl and mix gently:

1 cup Kristin's Gluten-Free Flour Mix (OR ½ cup brown rice flour + ¼ cup potato starch + ¼ tapioca starch)

½ cup brown sugar

½ cup GF steel cut oats (OR GF quick oats or GF regular oats, but I like the extra crunch from the steel cut oats)

½ tsp cinnamon

½ tsp salt

 

Add and chop in w/ a pastry cutter:

½ cup butter (chilled, not softened)

 

*I like to re-use the bowl to make the crumble topping, so just aside the bowl and pastry cutter after you put it into a pan.

Press the bottom layer into the baking dish. Bake 15 min. Remove from oven and set aside while you prepare the crumble topping.  Increase oven temperature to 375 - 400 F.

Ready to pop into the oven - and yes, I did make a double batch recipe - I wanted to bring a tray to share at a church event, but we really wanted to have a tray at home for us to enjoy. ;) 

Crust out of the oven after 15 minutes. Ready to top with apples and crumble topping!

Prepare crumble topping:(can be prepped while the crust is baking)

In a bowl, mix together with a pastry cutter until nice and crumbly. Don't overmix, as you want a nice, light crumble to sprinkle overtop: 

1/2 cup Kristin's Gluten-Free Flour Mix

1/3 cup GF oats

1/4 cup brown sugar

1/4 - 1/2 tsp baking powder

pinch salt

3 Tbsp butter, chilled

Top the bottom crust with the apple pie filling.  Sprinkle the crumble topping evenly over the apple pie filling.  Bake at 375 - 400 F for 20-25 minutes, until lightly browned on top and crisped up a bit.

Topped with apple pie filling and crumble topping, ready to bake!

Fresh from the oven! 

These are lovely warm from the oven, but I love eating leftovers chilled from the refrigerator.  I like to use a flat square cutter/spatula to serve nice, neat pieces. Wonderful plain, or add a dollop or ice cream or whipped cream. Enjoy! 

Warm and fresh from the oven! Still slices up so nicely. 

Chilled and enjoyed the next day.

Apple Crumble Pie Bars Recipe by Successfully Gluten Free!

 One of our favorite desserts is a sweet, delicious sticky toffee pudding. This recipe builds on that favorite recipe by adding in delicious sauteed apples and a touch of molasses. The richness of the dates and apples and sweet toffee sauce is just wonderfully delicious! I find it's a lovely mid-winter treat. Enjoy!

Delicious apple sticky toffee pudding, ready to bake, then top with toffee sauce!

Apple Sticky Toffee Pudding

Makes a 9 x 13 pan or two 8 x 8 pans, serves ~12  

Preheat oven to 350 F.  Butter a 9 x 13 glass baking dish or two 8 x 8 baking dishes. 

In a bowl, soak for 5-10 minutes: 

1 cup boiling water

1 cup chopped (pitted) dried dates (after chopping, press them into your 1 cup measuring cup so you have a nice, generous amount of dates)

Cook over medium heat, just until apples are softening a bit: 

4 Cortland apples, peeled and diced (or similar apple that holds it shape while cooking)

1-2 Tbsp butter

3 Tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp ginger

In a food processor, or with a stick blender, blend together: 

3/4 cup Kristin's Gluten-Free Flour Mix

1/2 cup dark brown sugar

1 Tbsp molasses

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup butter

1 tsp vanilla extract or vanilla bean paste

Add your soaked dates and the liquid.  Blend just until smooth.  

Fold the apples into the batter. 

Pour into the buttered 9 x 13 baking dish or two 8 x 8 baking dishes.  Bake at 350 F until nicely set in the middle.  I suggest 30 - 35 minutes for the 8 x 8 dishes and 35-40 minutes for the 9 x 13 pan.

While the pudding is baking, make the sauce, below. 

The date pudding, fresh from the oven.  

Toffee Sauce & Topping Recipe

In a medium-sized saucepan, heat together over medium heat, stirring occasionally: 

2 cups/473 ml heavy whipping cream (35%) (lactose-free whipping cream works perfectly, too)

1/2 cup/8 Tbsp butter

3/4 cup brown sugar

1/2 tsp cinnamon

1/4 tsp salt

Heat until mixture is bubbling nicely, and is smooth and even.  Let it bubble for only a minute or two, then remove from heat.  

Toffee sauce, ready to use!

To finish your sticky toffee pudding:

After baking your cake, set oven to broil.  If you have an option, I recommend the broil "low" setting.  

Pour 1/2 of your toffee sauce slowly and evenly over the baked pudding.  

Cake covered with half of the toffee sauce, ready to broil.

Place the cake under the broiler, checking every minute until the top is nice and bubbly and you're just barely starting to see a few brown spots (I recommend checking every minute because some broilers are HOT and some are cooler).   Broiling the top of your sticky toffee pudding should take 2-4 minutes.  

Broiled until bubbling nicely and you're just seeing some browned spots.

Remove from the oven.  Serve warm in a bowl with additional toffee sauce served overtop!  Leftovers can be stored separately (cake in one container, sauce in another).  Serving leftovers into a bowl and heating them up together works perfectly.  Enjoy!!!

Cut and serve squares of these delicious puddings with extra toffee sauce on top.  Yum! 

Apple Sticky Toffee Pudding Recipe by Successfully Gluten Free!

Apple Fritter-style Buns/Rolls

 So, I really like how these delicious apple pie-style rolls taste. The nice thing is the dough itself has almost no sugar in it. There is some sugar from the apple pie filling, although I don't like to use too much added sugar in my homemade apple pie filling.  I find that even with the light cream cheese glaze on top these aren't too sweet. Great for a treat or even a yummy breakfast treat. And SO easy to whip together! In the mood for a proper apple fritter, the fried version of these delicious rolls are also delicious. Enjoy! 

Fresh from the oven and glazed while still warm. Yum!

Apple Fritters-style Buns/Rolls 

Makes ~16 apple fritter-style rolls

Preheat oven to 375 F.  Line 1-2 two cookie sheets with parchment paper.

Mix together in a mixer: 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup arrowroot starch or cornstarch

1 tsp xanthan gum

2 tsp rapid-rise/quick yeast

1/2 tsp salt

2 Tbsp sugar

1/2 tsp baking soda

Add, then beat until nice and smooth, 2-3 minutes: 

3 eggs

3/4 cup milk, warmed

1/4 cup butter, softened

1 tsp vanilla bean paste OR vanilla extract

1 tsp apple cider vinegar

Fold into batter: 

2 cups chunky homemade apple pie filling (room temperature or slightly warmed, not hot!)

Scoop large scoops (I use a large cookie-scoop) rounds onto parchment-lined pan. Let rise in a warm location for 20-30 minutes.   Bake at 375 F for 25-30 minutes, until nicely browned. 

Remove from heat and place pans on cooling racks.  

Cream cheese frosting/glaze

Beat the following by hand OR in a mixer until nice and smooth (for a lighter frosting/glaze, make half the amount):
2 Tbsp butter, softened
3 oz cream cheese, softened
1 - 2 cups powdered sugar  (I find you can just adjust how much milk is added depending on the amount of powdered sugar being used, and it ends up being quite nice either way)
1 tsp vanilla bean paste OR vanilla extract
2-3 tsp milk, added slowly, until desired thickness

Top with the cream cheese frosting glaze while still warm, or wait until cooler to spread with glaze.  These yummy apple fritter-style buns/rolls are best served warm.  You can freeze leftovers, or place them in the refrigerator and warm up before serving. Enjoy! 

Ready for some taste-testing! Yum!

Apple Fritter-Style Buns/Rolls Recipe by Successfully Gluten Free!

 This is SO easy, SO tasty, and SO versatile to use afterwards.  One of our favorite things to do is put it into crepes, but it's even tasty just as a side with vanilla ice cream.   You can, of course, use it as a proper pie filling with buttermilk pastry crust - just put it in your pan and put a layer of pastry on the top. Bake until golden brown. Delicious!  And no soggy bottom of pastry to be concerned about.  

This is definitely one of those dishes that makes your house smell delicious!

Used as a pie filling in individual apple pies. Using the crust and general guidelines from my Pop-tart recipe worked perfectly! Just add a little extra baking time to make sure they get nice and golden. 

We LOVE this inside homemade crepes!  I think that's one of our favorite ways to eat apple pie filling besides topped with buttermilk pastry crust.  

Apple Pie Filling!

In a large saucepan, cook over medium-low to medium heat, stirring regularly for about 20-25 minutes, until apples nicely soften: 

8 apples, peeled and dice (Honeycrisp apples, or similar, are one my favorite types for this sort of recipe - make sure they are apples that will hold their shape while cooking)

2/3 cup brown sugar (or regular sugar, if you don't want as caramel-y a flavor)

1/3 cup water

1/4 cup butter

1 tsp cinnamon OR 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice

Once your apples are softened, mix together in a small bowl: 

2 Tbsp cornstarch

2 Tbsp cold water

Add the cornstarch mixture, stirring and cooking for 1-2 minutes to thicken.  Remove from heat and use as desired!   

Apple pie filling in homemade crepes. Yum! 

Apple Pie Filling Recipe By Successfully Gluten Free!

I have made these SO many times now.  Especially in the fall and winter when apples and plentiful.  These are a delicious alternative to regular cinnamon rolls. You can cook up fresh apple in a pan, or use freeze-dried apples if you're looking for a quicker option in these rolls.  They're great as a special treat for breakfast or a snack.  Easy to whip together in a mixer, roll out, rise, and bake.  I plan to make them for Christmas. Yum! Enjoy! 

Fresh GF apple cinnamon rolls topped with frosting.  

Without the cream cheese frosting - they have nice swirls and plenty of yummy filling. 

Apple Cinnamon Rolls

Makes about 20 rolls. 

Preheat oven to 350 F.  Line a large baking sheet with parchment paper.  

In this recipe, you can use fresh apples and sauté them, or you can use freeze-dried apples for a quicker prep.  Both options are included below. 

Fresh apple option:

Sauté over medium heat until apples have softened, but are not mushy: 

2-3 Tbsp butter

6 - 8 apples, peeled, cored and diced (use firm cooking apples that retain their shape when cooked)

1 Tbsp cinnamon

Add and cook 1 minute, then remove from heat: 

2 Tbsp maple syrup

Set apples aside to cool while you prepare the dough and filling. 

Dough:

In a large mixer, combine: (It's important to mix dry ingredients first in gluten-free baking to avoid clumps)

2 cups brown rice flour

1 cup sorghum flour (use extra brown or white rice flour or even oat flour if you do not have sorghum)

3/4 cup arrowroot flour (or cornstarch)

1/4 cup potato starch

1/4 cup tapioca starch

1/2 cup sugar

1 Tbsp xanthan gum

1 1/2 tsp salt

4 tsp rapid-rise/quick yeast

2 tsp baking powder

Add and mix in slowly, then increase speed to medium or medium-high and let beat 4 minutes: 

1/2 cup butter, softened

1 cup milk, warmed (not hot)

1/2 cup water, warmed (not hot)

3 eggs

Add into batter, mixing until evenly distributed: 

Sautéed apples, from above OR 1.2/34g freeze dried apple slices, broken into smaller pieces

While batter is beating, stir together: 

1/4 cup melted butter

1/2 cup brown sugar

1 - 2 Tbsp cinnamon

1 - 2 Tbsp maple syrup (Optional and ONLY if using freeze-dried apples, since the others get some added while cooking)

Lay out two large pieces of plastic wrap, overlapping slightly.   Place the dough along the center of the plastic wrap.  Cover with another two pieces of overlapping plastic wrap.  Roll out dough until you have a large, long rectangle approximately 15" x 30".   Remove the top layer of plastic wrap. 

Have a small bowl of warm water available to dip your hands/fingertips in case of any sticky dough. 

Spread the brown sugar/melted butter mixture on the dough using the back side of a spoon.  Use the plastic wrap to carefully roll up the dough into one long roll.   You can use wet hands to help with any sticky spots.  If you aren't sure how this should look, I have pictures included in several recipes, including my cinnamon roll recipe and pumpkin cinnamon rolls. 

Cut the dough (I just use a butter knife) into 1 1/2" or 2" slices.  Use wet hands/fingers to pick up and move the pieces.  Use wet hands to flatten each roll, so they're all even heights in the pan. 

Put the apple cinnamon rolls in a warm location and cover with an upside-down cookie sheet.  Let rise ~45 minutes.  Bake at 350 F for 25-30.  Top with cream cheese frosting (below) immediately, if you want the frosting to melt into the rolls.  Or, you can let the rolls cool and then pipe on the frosting.  I love these warm best.  Leftovers can be stored in the refrigerator or frozen and reheated.  Enjoy! 

Yummy fresh rolls drizzled with cream cheese frosting. 

Cream Cheese Frosting:

Mix together until smooth: 

1 - 2 Tbsp butter, softened

2 - 3 oz cream cheese, softened

1 1/2 cup powdered sugar

1 tsp vanilla

milk, to consistency (I find I sometimes need a little if it's a bit too thick, but sometimes I don't need any at all).  

Depending on your preference, you can make this a bit runnier and drizzle it on top.  You can have it a bit thicker and pipe it out/drizzle onto the rolls.  Or, what I often do for speed, just spread the frosting onto the rolls with the back of the same spoon used to mix together your cream cheese frosting. 

Just another batch - this one filled with a bit of extra apple. 

I left the frosting a little thicker and just quickly spread it on with the back of the spoon.  

Gluten Free Apple Cinnamon Rolls Recipe by Successfully Gluten Free!

When I asked my youngest how she liked the apple muffin she was eating as a snack, she said "I love these peach chunks you put in them."  Ha!  Love the silly things kids say.  Needless to say, the bits of cooked apple in these crumb-topped apple cider muffins are a tasty addition.  I hope you enjoy them!

I think all muffins with crumb topping are so pretty. 

Apple Cider Muffins with Crumb Topping

Preheat oven to 350 F.  Prep 18-20 muffin tins with paper liners. 

Sautéed apples:

In a sauté pan, cook the following over medium heat ~15-20 minutes, until apples are tender: 

1-2 Tbsp butter

2-3 cooking apples, peeled, cored & diced (Use a variety of apple that doesn't turn to mush/applesauce while cooking. Many apple varieties hold their shape nicely.  I usually choose a tart cooking apple). 

1 Tbsp cinnamon

In last minute of cooking, add and stir in: 

1 Tbsp maple syrup

Remove from heat and set aside to cool. 

Crumb topping:

In a large bowl, chop together with a pastry cutter (or crumble with fingers):

1 Tbsp coconut flour

1 Tbsp brown rice flour

1 Tbsp brown sugar

1 Tbsp butter

Set crumb topping in the refrigerator to stay cold while you prepare the muffin batter. 

Muffin batter:

In a large bowl, mix together the dry ingredients (It's important to do this in GF baking to avoid clumps):

1 3/4 cup Kristin's Gluten-Free Flour Mix (OR 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/2 cup tapioca starch, 1/4 cup cornstarch, 1/2 tsp xanthan gum)

3/4 cup brown sugar (you can make these with less sugar - 1/4 brown sugar instead of the 3/4 cup - just add an extra 1/4 cup apple butter/sauce and you'll be good to go!)

1/4 cup white sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

Add and mix well: 

1/2 cup apple cider (fresh pressed apple juice)

6 Tbsp oil

1/4 cup apple butter OR apple sauce (or a bit of both - I find apple butter adds some nice spices and a richer flavor)

2 eggs

1 tsp vanilla extract

cooled apples from above (warm is okay, just not piping hot) 

Divide batter between 18-20 muffin tins, lined with paper liners.  Fill 2/3 with batter.  

Batter divided into muffin tins.

Divide the crumb topping from above on top of the muffins.  

Topped with crumb topping!

Bake at 350 F for 20-23 minutes, until nicely browned.  Remove and let rest 5-10 minutes before removing to a cooling rack to cool.  Enjoy!!!

Fresh from the oven! Let these rest 5-10 minutes before removing to the cooling racks.  

Apple Cider Muffins with Crumb Topping by Successfully Gluten Free!

 So many beautiful fall apples are available this time of year fresh from the trees.  There are many varieties, and you can use a combination of ones that sauté up nicely and retain their shape in this recipe.  You'll want to have about 2 cups of cooked apples - but you can use less or more to your preference.  Because they're cooked before baking, they won't make the bread soggy.  Fresh from the oven, it's a tasty bread to pull apart.  Once it's cooled, you can slice it.  Leftovers freeze and reheat perfectly!  Enjoy!  

Such a delicious gluten-free fall treat.  Fresh, homemade apple cinnamon swirl bread.

All slices look a little different - a mixture of swirls of cinnamon and apples.  It's been so popular we've made it many times now.

Apple Cinnamon Swirl Bread

Preheat oven to 350 F.  Line 3 bread pans with parchment paper. 

Sauté over medium heat until apples have softened, but are not mushy: 

2-3 Tbsp butter

6 - 8 apples, peeled, cored and diced

1 Tbsp cinnamon

Add and cook 1 minute, then remove from heat: 

2 Tbsp maple syrup

Set apples aside to cool while you prepare the dough and filling. 

In a large mixer, combine: (It's important to mix dry ingredients first in gluten-free baking to avoid clumps)

2 cups brown rice flour

1 cup sorghum flour (use extra brown or white rice flour if you do not have sorghum)

3/4 cup arrowroot flour (or cornstarch)

1/4 cup potato starch

1/4 cup tapioca starch

1/2 cup sugar

1 Tbsp xanthan gum

1 1/2 tsp salt

4 tsp rapid-rise/quick yeast

2 tsp baking powder

Add and mix in slowly, then increase speed to medium or medium-high and let beat 4 minutes: 

1/2 cup butter, softened

1 cup milk, warmed (not hot)

1/2 cup water, warmed (not hot)

3 eggs

While batter is beating, stir together: 

1/4 - 1/3 cup melted butter

1/2 cup brown sugar

1 - 2 Tbsp cinnamon

Lay out two large pieces of plastic wrap, overlapping slightly.   Place the dough along the center of the plastic wrap.  Cover with another two pieces of overlapping plastic wrap.  Roll out dough until you have a large, long rectangle approximately 15" x 30".   Remove the top layer of plastic wrap. 

Have a small bowl of warm water available to dip your hands/fingertips in case of any sticky dough. 

Spread the brown sugar/melted butter mixture on the dough using the back side of a spoon.  Evenly spread the cooked apple mixture on top of the brown sugar/butter.  If desired, save a few of the apple pieces to tuck into areas of the bread that don't have as many pieces once it's been rolled up, sliced, and placed into the bread pans.  

Dough rolled out using plastic wrap to avoid sticking, then topped with brown sugar/cinnamon mixture and sautéed apples.  Ready to roll up! 

Use the plastic wrap to carefully roll up the dough into one long roll.   You can use wet hands to help with any sticky spots.

Divide the dough into 3 pieces.  Cut each of those pieces into 5-6 slices that you place upright in prepared parchment-lined bread pans.  Use wet hands/fingers to pick up and move the pieces.  Use wet hands to press the bread flat and even.  

Slices of dough pressed down with wet hands to make an even sized bread. 

Arrange an upside down cookie sheet over the bread, allowing room to rise.  I like to prop it up on the edges of the pans.  Let the bread rise for 45 - 60 minutes in a warm location until nearly doubled in size.  

Risen and ready to bake! 

Bake bread at 350 F for 50 minutes, until a nice golden brown.  Let rest 5 minutes, then remove bread from pans onto wire racks.  

Fresh from the oven - let them rest 5 minutes before removing from pans to a cooling rack.

Mmm.. Fresh apple cinnamon swirl bread, ready to drizzle and eat! 

Stir together to drizzle or pipe on (just put it in a ziploc bag and snip the corner) as a frosting: 

1 - 2 Tbsp butter, very soft

2 - 3 oz cream cheese, very soft

1 1/2 cup powdered sugar

1 tsp vanilla extract or vanilla bean paste

milk to consistency (~2-3 Tbsp usually works well)

After drizzling on the frosting, let the bread cool before slicing.  You can easily tear apart and enjoy this delicious bread while it's still warm.  I usually only end up slicing two of the three loaves for later.  This stores well in the refrigerator for a few days.  It also freezes well if you slice in advance.  Enjoy! 

Delicious gluten-free apple cinnamon swirl bread. Yum! 

Apple Cinnamon Swirl Bread Recipe by Successfully Gluten Free!

Jewish Apple Cake 8" x 8" pan

Jewish apple cake, baked in an hour! Here's the recipe, Dad!  Jewish apple cake is one of our favorite desserts, but also tends to take a long to cook, meaning we don't make it very often.  The version I've posted previously, our family favorite Jewish Apple cake is what I've made for years, but this new, updated recipe is great because it bakes in only 1 hour (and has a bit less sugar and ends up being a little lighter and fluffier overall)!  This weekend when we made it, we doubled the recipe so we could bring one cake to a family dinner and have the other as leftovers for home eating! Yum! Enjoy!

A slice of Jewish Apple Cake served with vanilla ice cream. Yum!

Fresh from the oven - made with the help of my 8 year old and 13 year old!  Bakers in the making. 

Jewish Apple Cake - Gluten Free

Makes 8 x 8 pan

Preheat oven to 350 F.  Line an 8" x 8" pan with parchment paper.

Ideally, make this with a friend -- one can prepare the apples while the other prepares the batter, so they're all ready to assemble at approximately the same time.  If you're cooking on your own, I usually prepare the apples first and then whip up the batter.  

Prepare apples:
In a large bowl, mix together:
1 1/2 Tbsp sugar
1 tsp cinnamon
3 apples, peeled, cored & thinly sliced (I like using Honeycrisp or Cortland apples best.  You can also use Bosc pears - making it into a pear-apple cake.)

Prepare batter:
In a large bowl, combine dry ingredients:
3/4 cup brown rice flour
1/4 cup cornstarch OR arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
1/4 tsp xanthan gum
1/4 tsp salt
1 cup white sugar
1 1/2 tsp baking powder
1 tsp ground ginger

Add and mix with a spoon or spatula until smooth:
2 eggs
1/4 - 1/3 cup orange juice OR 1/4 - 1/3 cup milk (plus 2-3 drops wild orange essential oil, optional)
1/2 cup oil (I like using either avocado oil or olive oil, or a mix of both)
1 1/2 tsp vanilla extract

The batter should be fairly thick, but you adding a little more orange juice or milk will make your cake a little fluffier overall.  Add an extra tablespoon or two of liquid if you're worried it might be too thick.  *If your batter is too thin, the fruit will sink during baking.

Layer batter and fruit together, making as many thin layers of batter as you can.  I like to scoop a few spoonfuls of batter into the pan, then use an apple slice to spread around, before adding more apples to make a thin layer.  Add a few more spoonfuls of batter, then use an apple slice to spread around, repeating until you end with a nice layering of apples on the top of your cake.

We made a double batch this time around.

My fabulously dressed helper - she spread out batter and then the thin layer of apples, and repeated until we finished both cakes! 

Bake at 350 F for one hour.  Remove from oven and put pan on cooling rack.  You can let it cool and serve from the pan, or remove after it's cooled 20-30 minutes.  Best served warm.  We love it served warm with vanilla ice cream.  Enjoy!

Not too shabby for a cake made by an 8 and 13 year old!

This is actually a picture from another baking day, made almost completely by my 13 year old.  He used a mix of Bosc pears and Honeycrisp apples.

Jewish Apple Cake 8 x 8 pan Gluten Free Recipe by Successfully Gluten Free!

Apple & Ginger Sour Cream Cake

Apple season is upon us!  This is a lovely, rich cake filled with apple, ginger, and just a hint of lemon.  It's best served warm, and perfect for a chilly day. Enjoy!

Gluten Free Apple and Ginger Sour Cream Cake! 

Apple & Ginger Sour Cream Cake
Based on a recipe by Donna Hay

Preheat oven to 350 F.  Line 8 x 8 pan with parchment paper.

Beat until light and fluffy:
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1 tsp grated lemon rind

Add and beat well:
1 egg

Add and mix in, just until combined:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground ginger
1/3 cup sour cream

Spread the batter in the prepared pan.

Toss together:
2 apples, peeled and sliced thinly
2 Tbsp butter, melted
1 Tbsp honey

Layer apples on top of the batter.

Ready to bake! 

Bake at 350 F for ~55 minutes.   Cool ~ 10 minutes.  Serve warm, drizzled with extra honey, if desired.  Leftovers can be sliced and frozen or refrigerated. Just reheat to serve. Enjoy!

Fresh out of the oven - drizzled with just a touch of honey

Crepes - w/ a delicious maple apple pie filling

Crepes with a delicious maple-apple compote filling are a perfect wintry breakfast to make using those late fall apples.  (Any apples good for pie or apple sauce are good to use in this recipe).   Crepes are wonderfully versatile, and you can fill them with sweet or savory fillings.  My kids love to have a small vegetable omelet inside a crepe followed by a sweet-filled crepe for breakfast.  We even make them for dinner on special occasions! Enjoy!

Maple-Apple filling warming while the crepes are cooking

Crepes - with a maple-apple pie filling

Makes 24, 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch (if you don't have arrowroot starch, you can use extra cornstarch)
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)

Serve with your choice of apple pie-type filling in the crepes.  A delicious option - which can be refined-sugar free, too, is my maple-apple compote, retyped here for convenience.  It's great with small scoops of ice cream, too! Enjoy!

A delicious crepe topped with ice cream and maple-apple compote for dessert! 

Maple-Apple Compote

Saute over medium heat about 8 minutes:
1-2 Tbsp butter
3 cups sliced or diced apples (peeled & cored)

Add an cook briefly:
1/4 cup maple syrup OR 1/4 cup brown sugar OR 1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)

Serve your maple-apple compote over crepes, pancakes, puffy oven pancakes, oatmeal, etc.!

Crepes with a maple apple filling by Successfully Gluten Free!

Gluten Free Apple Fritters!!!

Apple + Donuts = Apple Fritters!!!  I used fresh-picked MacIntosh apples we picked at local Olde Towne Orchard.  (It's gorgeous and located in the midst of fall-coloured leaves at the moment).  You'll want to make sure you use apples that are the quick-cooking kind, or you'll end up with bites of crunchy apple throughout your fritters.  The MacIntosh were perfect for fritters, because they soften very quickly during cooking.  These are so easy to whip together and fry.  You can roll them in cinnamon-sugar when done or drizzle in a butterscotch (this purchased buttermilk syrup mix is delicious, though not appropriate for those who are more sensitive to gluten) OR homemade caramel sauce, which is equally delicious.  Enjoy!

Fresh Gluten-Free Apple Fritters rolled in Cinnamon-Sugar

Gluten Free Apple Fritters!!!
makes ~36 small fritters

I chop the apples first so they're ready to be mixed in.

Whisk together in a large bowl:
2 cups Kristin's Gluten-Free Flour Mix
1/2 cup sugar
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium to medium-high heat.  I tend to re-use frying oil several times, particularly if frying non-meat/fish items like donuts.  I'll use this again for Navajo tacos, hand-held fruit fry pies, and samosas!  *I aim for 350F - 375F*

In a small bowl mix together:
1 cup milk (lactose-free works great!)
1 egg
1 tsp vanilla bean paste (or extract)

Add to dry ingredients:
2 cups diced & peeled Macintosh apples (or other type of apple that cooks quickly) 
Milk mixture

Mix with a spoon until thoroughly combined.  Let rest 5-10 minutes.

Prepare a small bowl of cinnamon sugar (1/2 cup sugar/1-2 Tbsp cinnamon) to roll donuts (optional).

Line 1 cookie sheet with foil to place donuts after cooling a bit and/or rolling in cinnamon-sugar.  Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.

Use a small (1 Tbsp) sized cookie scoop to scoop batter into the hot oil.  I tend to make more messy scoops for fritters compared to donut holes.

In either case, let the apple fritters cook until browned on one side before flipping to the other side.  I usually give them about two minutes per side.   A lighter brown will give you a softer fritter and a darker brown will give you a more crispy fritter.

GF Apple Fritters browning in Avocado Oil 

Remove donuts to paper towel-lined pan to drain/cool.   Repeat with remaining batter.

GF Apple Fritters after frying

When fritters have cooled enough for you to touch but are still hot, roll fritters in cinnamon-sugar and place on foil-lined pan OR transfer directly to foil-lined pan to eat later when drizzled in caramel sauce.

GF Apple Fritters are delicious rolled in cinnamon-sugar

You can use a store-bought butterscotch or caramel sauce OR make your own homemade caramel sauce to serve alongside apple fritters, if desired.
Enjoy!!!

We drizzled these with a delicious butterscotch sauce, but you can use any kind you like!