1. Classic Gluten-Free Apple Crisp
Ingredients
Filling
- 6 medium apples (Honeycrisp, Granny Smith, or mix), peeled, cored, and sliced
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp all-purpose gluten-free flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Topping
- 1 cup gluten-free rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose gluten-free flour
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions
Preheat: Oven to 375°F (190°C). Grease a 9-inch baking dish.
Make filling: Toss apples, sugar, lemon juice, flour, cinnamon, and nutmeg in a bowl. Place in the baking dish.
Make topping: Combine oats, brown sugar, flour, and salt in a separate bowl. Cut in the butter with a pastry blender or fingers until the mixture forms coarse crumbs. Sprinkle over apples.
Bake: 35-45 minutes, until topping is golden and filling is bubbly. Cool slightly before serving with vanilla ice cream (optional).
2. Pumpkin Spice Latte Cupcakes
Ingredients
Cupcakes
- 1 1/2 cups gluten-free 1:1 baking flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
1/2 cup pumpkin puree - 1/4 cup brewed coffee
Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup brewed coffee
- 1 tsp vanilla extract
Instructions
Preheat: Oven to 350°F (175°C). Line cupcake pans.
Dry ingredients: Whisk flour, baking powder, baking soda, spices, and salt.
Wet ingredients: Cream butter and sugar until light. Beat in eggs one at a time. Alternate adding dry ingredients and pumpkin/coffee mix, ending with dry.
Bake: Fill cupcake liners 2/3 full. Bake 18-22 minutes, until a toothpick comes clean. Cool completely.
Frosting: Beat butter until smooth. Gradually add powdered sugar, alternating with coffee and vanilla until desired consistency. Frost cooled cupcakes.
3. Gluten-Free Pumpkin Roll
Ingredients
Cake
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 3/4 cup gluten-free 1:1 baking flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
Filling
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 375°F (190°C).
- Grease a 15×10 jelly roll pan, line with parchment, grease again.
- Beat eggs and sugar until light. Stir in pumpkin and vanilla. Whisk dry ingredients and fold into the wet.
- Spread evenly in the pan. Bake 12-15 minutes, until springy to the touch. Immediately flip onto a clean tea towel dusted in powdered sugar.
- Roll up the cake (with the towel!) and cool completely.
Filling
- Beat cream cheese and butter until smooth.
- Add sugar and vanilla and beat until fluffy.
Assemble: Unroll the cake, spread filling evenly, and re-roll tightly. Chill before serving.
4. Gluten-Free Caramel Apples
Ingredients
- 4 medium baking apples (Granny Smith, Honeycrisp)
- 4 popsicle sticks or wooden skewers
- 1 cup soft caramel candies
- 2 tbsp heavy cream
- Optional toppings: chopped nuts, mini chocolate chips, sprinkles
Instructions
Prepare apples: Wash and dry apples. Insert sticks firmly into the bottom of each apple.
Melt caramel: In a saucepan over low heat, melt the caramel candies with the heavy cream, stirring frequently, until smooth.
Dip apples: Dip each apple into the melted caramel, rotating to coat evenly. Place on a parchment paper-lined baking sheet and let the caramel set slightly.
Add toppings: If desired, sprinkle your favorite toppings over the caramel before it sets completely.
Refrigerate: Place in the fridge for at least 30 minutes to allow the caramel to harden.
5. No-Bake Pumpkin Cheesecake Bars
Ingredients
Crust
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
Make crust: Combine graham cracker crumbs, sugar, salt, and melted butter. Press into the bottom of an 8×8 inch baking pan lined with parchment paper. Chill while preparing the filling.
Make filling: Beat cream cheese, pumpkin, sugar, vanilla, and spices until smooth. Spread over the chilled crust.
Chill: Refrigerate for at least 4 hours or overnight until firm. Cut into bars and serve.
6. Gluten-Free Pear and Almond Tart
Ingredients
Crust
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 large egg yolk
Filling
- 3 ripe pears, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 1/4 cup almond flour
- 1/4 tsp ground cinnamon
- 1 large egg, beaten
Instructions
Make crust: Combine flours, sugar, and salt. Cut in butter until pea-sized pieces form. Mix in egg yolk until dough just comes together. Press into a 9-inch tart pan. Chill for 30 minutes.
Preheat oven: 400°F (200°C).
Assemble filling: Toss pears with sugar and lemon juice. Combine almond flour and cinnamon. Sprinkle almond mix over the crust, arrange pears on top, and brush with beaten egg.
Bake: 35-45 minutes until crust is golden and filling is bubbly. Cool before serving.
