6 Gluten Free Fall Dessert Recipes

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.

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