Gluten-Free Apple Crisp

prep: 20 minutes

bake: 15 to 20 minutes

serves: 8

you’ll need…

5 cups apples peeled and cut into ½ inch pieces (about 4 apples)

2 tablespoons corn starch

1¼ cups non-contaminated gluten free oats (plain, not flavored), uncooked

½ cup brown sugar

1½ teaspoon cinnamon

¼ cup butter, melted

let’s get to it…

Heat the oven to 375°F. Grease a shallow pie plate.

Toss the apples and cornstarch together in a large bowl. Pour into the pie plate.

Mix the oats, brown sugar, cinnamon and melted butter together until crumbly.

Sprinkle crumbly mixture on top of the apples and pat down.

Bake for 20 to 25 minutes or until oats are crispy and brown. Cool for 5 minutes before serving.

cooking know how…

Blueberries, blackberries, raspberries and peeled and sliced peaches are a great substitute for the apples.

Don’t use frozen fruit or the crumble will be too watery.

Rhubarb Pie with Vodka Crust

prep: 40 minutes, plus 1 hour resting in refrigerator

bake: 35 to 40 minutes

serves 8

for the vodka crust you’ll need…

2½ cups flour

2 tablespoons sugar

½ teaspoon salt

12 tablespoons (1½ sticks) cold unsalted butter, cut into ½-inch slices

½ cup cold solid vegetable shortening, cut into 4 pieces

¼ cup vodka, cold

¼ cup cold water

for the rhubarb filling you’ll need…

1¼ cups sugar

4 Tablespoons arrowroot (find it in the spice aisle of the grocery store)

¼ teaspoon salt

5 cups rhubarb, cut into ¼-inch pieces

2 teaspoons lemon zest

1 egg, beaten

1 tablespoon demerara sugar (optional)

let’s get to it…


Mix half of the flour, sugar and salt in a food processor for 2-seconds. Add the butter and shortening and pulse about 10 to 15 times or until the dough looks like cottage cheese and there is no loose flour. Scrape the bowl and then add the remaining flour and pulse 5 or 6 times. 

Remove the dough from the food processor and place in a medium bowl. Sprinkle the vodka and water over the dough and fold until the dough sticks together and all of the liquid is absorbed. Divide the dough into 2 balls and flatten into 2 4-inch disks. Wrap tightly in plastic wrap and refrigerate for 1 hour. 

While the dough is resting, mix the sugar, arrowroot and salt together in a bowl. Add the rhubarb and lemon zest and toss gently to combine. Set aside.

After the dough has rested, move oven rack to the lowest position and place a baking sheet on the rack. Preheat oven to 425°F.

Dust the rolling pin and work surface with flour. Remove one dough disk from refrigerator. Roll dough in a circle to a uniform thickness (about ⅛-to-¼-inch thick), about 1-inch larger than an upside down 9-inch pie plate. (Turn the pie plate upside down on the dough to measure it). Place rolled-out dough into pie plate and press gently into form of plate. Trim excess (but don’t throw it away!), leaving about ½-inch overhang.

Pour the rhubarb mixture into the pie plate.

Dust the rolling pin and work surface with flour one more time. Roll dough in a circle to a uniform thickness (about ⅛-to-¼-inch thick), about 1-inch larger than an upside down 9-inch pie plate. Cut out flowers or shapes with a small cookie cutter. Place second rolled-out dough on top of rhubarb mixture, being careful not to tear the dough where you made cutouts. Roll up and pinch the edges so you have a nice thick fluted edge (use the extra trimmed dough if necessary).

Brush half of the beaten egg on top of crust. Place the little cutout shapes on top of crust. Brush with remaining egg mixture and sprinkle with demerara sugar if using.

Place the pie on the preheated baking sheet and bake for 10 minutes. Reduce the heat to 350°F and bake for 30 to 40 minutes or until top is golden brown and the rhubarb is tender (poke a skewer through one of the holes in the crust to check). If crust browns too quickly, cover with a piece of foil. Remove from oven and cool on a wire rack at least 1-hour.

Best Gluten Free Coffee Cake Ever

prep: 20 minutes
cook: 45 minutes hour

serves 12

you’ll need…

1 cup chopped pecans

½ cup packed brown sugar

½ cup brewed coffee, chilled

1 8-ounce container sour cream

½ teaspoon vanilla

2 cups gluten free flour

2 teaspoons ground cinnamon

1 teaspoon gluten free baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups sugar

8 tablespoons (1 stick) butter, softened and cut into 1-inch pieces

2 eggs, beaten

½ cup gluten free chocolate chips

let’s get to it…

Place the oven rack in the middle of the oven. Heat the oven to 350°F. Grease a 12-cup Bundt pan.

Combine the pecans and brown sugar together in a small bowl. Spoon half of the mixture into the greased pan; set aside remaining nut mixture.

Whisk the chilled coffee, sour cream and vanilla together in a small bowl; set aside.

Stir the flour, cinnamon, baking powder, baking soda and salt together in a medium bowl until blended; set aside.

Beat the sugar and the butter together with a mixer until light and fluffy. Add the beaten eggs. With mixture on medium-low, alternate adding the flour mixture and the sour cream mixture and mix until smooth. Mix in the chocolate chips.

Spoon half of the batter into the greased Bundt pan on top of the nut mixture you sprinkled in earlier. Sprinkle remaining nut mixture on top of the batter. Top with the remaining batter.

Bake for 45 to 50 minutes, or until a toothpick comes out clean. Cool the Best Gluten Free Coffee Cake Ever in the pan for 10 minutes and then loosen the sides with a knife. Invert it onto a wire rack and remove the pan. Cool cake completely before slicing into a little piece of heaven.