Apple Crumble Pie

It’s hard to believe we’re already in November! I feel like autumn is slowly slipping away. With all the crazy winds and rain we’ve been having on and off these last few days, the majority of the colourful leaves have dropped off the trees…BIG FROWNIE FACE. So I’m trying to stay in the autumn spirit by indulging in some warm pie. Gluten Free Dairy Free Apple Crumble Pie to be exact. I can’t believe it’s taken me so long to share this AWESOME recipe. It’s so delicious, that barely half of the pie made it to the photo shoot…for real.


I missed out on apple picking last year, on account of having just had little E, I wanted to head out this year and take E along for her first apple picking trip. Of course, I’d be doing all the picking, but she still enjoyed playing with the apples and trying to eat them.

We ventured out to Organics Farm with Mel (from Glutrition) and baby S. Again, there was a little bit of superficial apple picking going on…but mainly because they looked so cute in a baby’s hand.

apple Collage_REV

With so many apples picked, I debated making these Gluten Free Dairy Free Caramel Apple Spice Muffins, but really started to crave a pie. Let’s be real though….there is no way I’d be able to make a pie crust, from scratch, with an active baby in the house. So, I opted for a shortcut and used a pre-made gluten free pie crust and a crumble topping. Of course, if you have the time to make a crust from scratch…well then even better.


I baked the pie in the evening, so I couldn’t photograph until the next day. Something to keep in mind next time I bake a delish pie. Plan ahead and bake earlier in the day…or better yet, just bake two! One as a photo prop and one for taste testing. That could be a thing, right?

Pure deliciousness!




Gluten Free Dairy Free Apple Crumble Pie

Bake Time: 50 minutes

Melt in your mouth apples, covered in spices and vanilla, topped with an easy yummy crumble. Adapted from mom spark


  • 1 ready-made pie crust (or 1 homemade pie crust)
  • Approximately 5 cups peeled cored sliced apples
  • 1 tbsp fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 tbsp brown rice flour
  • 1 1/2 tbsp sorghum flour
  • 1 tbsp potato starch
  • 1 tbsp vanilla bean paste
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • For Topping:
  • 1/2 cup brown rice flour
  • 1/4 cup sorghum flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup coconut oil


  1. Preheat oven to 375°F. If using homemade pie crust, fit pie crust into pie plate and set aside,
  2. In a large bowl, mix sliced apples, lemon juice, sugars, flours/starch, cinnamon and nutmeg. Pour into prepared crust.
  3. In a medium bowl, with a pastry blender (or fork), mix topping ingredients until coarsely crumbled. Sprinkle evenly over apples.
  4. Cover edges of the pie crust with foil (to prevent the crust from browning too early) place in oven and bake at 375°F for 50 minutes.

Caramel Apple Spice Muffins

I absolutely love, love, love fall! Fall is my favourite season of all. No crazy humid days where you drip sweat as soon as you walk out the door. The sun is shining just enough to keep you slightly warm as the crisp fall air passes you by. Comfort food, spiced desserts, cozying up under a blanket while watching an in-home movie, and fall fashion (bring on the knee high socks I say!). Love it! All this fall anticipation made me want to indulge in fall treats and so these Gluten Free Dairy Free Caramel Apple Spice Muffins were born.

Gluten Free Dairy Free Caramel Apple Spice Muffins

The beginning of the fall season means apple picking time in Ontario. I remember my parents taking my brother and I apple picking as kids. My favourite part was hitching a ride from the farm wagon which would drive us through the muddy trails and over to the apples which clinged to the trees, patiently waiting to be picked. Feeling a bit nostalgic, I got into full Fall gear and headed to a local organic apple farm with my sister-in-law Mel, (or as some of you may know her, the brains behind Glutrition). What better way to ring in the Fall season than to spend an afternoon picking apples. Or as we called it ‘Superficial Apple Picking’ – only the cute/good looking apples were right for the picking!

Fresh Organic Ontario Apples

I had never been to Organics Farm, but Mel said the apples were great – and they definitely were!  We could also see the farm was expanding their apple tree selection as there were new rows with baby trees. The farm was a busy place that afternoon. It seems everyone took advantage of the great weather we had this first day of Fall.

Organics Farm Organic Apple Farm Ontario

I realize in my previous post I had mentioned I would post a cake recipe to celebrate my one year anniversary, but I just had to give into this fall temptation. And to be honest, I had originally planned on making these into cupcakes, (and we know frosting is a great way to celebrate!), but once they came out of the oven I realized just how great they were on their own sans frosting. They’re decadent but not overly sweet. The best part (aside from devouring these beauties), was baking them. Smells of sweet vanilla and spices, warm apple and rich caramel filled the house – absolute divine!

Gluten Free Dairy Free Caramel Apple Spice Muffins

Which is your favourite season?

Pure deliciousness! Enjoy!

Note:  If you prefer a less decadent taste, you can omit the caramel from the muffin batter.  Drizzle any extra caramel over the baked muffins once they are completely cooled.

Gluten Free Dairy Free Caramel Apple Spice Muffins

Bake Time: 22 minutes

Makes: about 12 large muffins

These muffins are so moist, filled with fresh apples and homemade dairy free ooey-gooey caramel!


    For Muffins:
  • 3/4 cup brown sugar
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup almond flour
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp, each ground nutmeg and ground ginger
  • 1 egg
  • 1/4 cup light olive oil
  • 1/2 tbsp vanilla bean paste
  • 1/2 cup almond millk
  • 1 cup peeled and grated apple (about 1 large, best for baking)
  • 2 tbsp homemade dairy free caramel (recipe below)
  • For Dairy Free Caramel:
  • 1/2 cup white sugar
  • 2 tbsp water
  • 1/8 cup almond milk (or more if needed to reach desired consistency)
  • 1 tbsp dairy free margarine/buttery spread


    For Muffins:
  1. Preheat oven to 400°F. Line muffin trays with paper liners and set aside.
  2. In large bowl, combine sugar, flours, starch, baking powder and spices. Set aside.
  3. Peel and grate apple; set aside.
  4. In medium bowl, whisk together egg, vanilla and oil. Add half of dry ingredients and half of milk and mix until just combined. Add remaining dry and milk and mix until just combined.
  5. Stir in caramel.
  6. Using spatula, gently fold in grated apples until just combined.
  7. Fill liners 2/3 full. Bake for 22-24 min, or until centers spring back when lightly touched.
  8. Let cool in muffin trays for 5 min before transferring to wire rack to cool completely.
  9. For Dairy Free Caramel:
  10. In a small saucepan over med-high heat, boil water with sugar. Do not stir. If you find the sugar is sticking to the sides of the pan, you can gently rotate the pan over the heat.
  11. Sugar will begin to caramelize once it boils.
  12. Once it reaches a rich amber colour, remove from heat. Be careful not to burn sugar.
  13. Slowly and careful, with your face away from the pan, stream a bit of milk down the side of the pan. Stir until mixed.
  14. Repeat and mix until caramel is creamy.
  15. Stir in dairy free margarine and stir until mixed.
  16. Pour into glass container and set aside until slightly cooled. Store in refrigerator. Can be made ahead. If making the same day you are making muffins, make sure the sauce is completely cooled before adding to muffin batter.
  17. You may find you need to add a bit more milk to reach the desired consistency. To test consistency, I coated the back of a spoon and let it sit for a few seconds. If it drys hard, add a bit more milk (about 1 tsp at a time). If it stays coating the spoon and is gooey, you've got yourself some good dairy free caramel!

Apple Cinnamon Pecan Olive Oil Cake

It happened. I can’t believe it happened. Never did I think this day would come, but it did. I’m afraid to announce it too loudly, as this BFF of mine may be offended by this recent turn of events. I know I need to say it out loud though, if I ever want to move on. Here goes…
I got tired of chocolate. I know, I know, it sounds crazy, right? I fear though, that it is true. It’s just that, lately, it seems all I’ve consumed are copious amounts of chocolate. This never seemed to be an issue in the past, but for some reason…ugh, it’s all just too weird to even think about it. I only hope this is a short term case of chocolatitis, and that I can one day love again.

Gluten free apple cinnamon pecan olive oil cakeI knew I needed something delicious to heal the wounds, and help me move on. And then I came across this gluten free apple and olive oil cake recipe. No chocolate to be seen, but it still looked delicious and sweet! As the gluten free recipe was from the talented Aran Goyoaga, I knew I had to give it a try! If you have never visited her site, cannelle et vanille, I recommend you do. Whether it be to try a recipe of hers yourself, or gaze at her captivating photography, I guarantee, you will be inspired! I also highly recommend picking up a copy of her book, where I adapted this recipe from, Small Plates and Sweet Treats (you can get a copy here).

gluten free apple cinnamon pecan oilve oil cake

One thing I really like about Aran’s recipes is that they do not require hard to find ingredients. I always find it upsetting when I come across some great gluten free recipes, but the ingredients are either hard to find, or expensive. Thanks to Aran, I also gave in and tried out buckwheat flour and can I just say…oh my goodness! I am so hooked on this flour now and I can’t believe I’ve been missing out all these years! As well, it’s because of this recipe, that she got me to give brown rice flour another shot and I’m happy to say, I’m loving it again. In the past, I tried countless recipes with brown rice flour and for some reason it always resulted in a weird after taste to me. It could be I’ve now got more years of gluten free baking under my belt, but whatever the reason, I’m glad that I’ve been re-introduced to this flour since it is a healthier option. Plus, in using these healthier flours, it gives me a great excuse to eat cake for breakfast! 

gluten free apple cinnamon pecan olive oil cakeI adapted this recipe from the apple and olive oil cake recipe in Aran’s book. One of the reasons I was actually drawn to it was because it reminded me of an apple cake my mom used to make which I loved back in my non-gluten free days. I only made a few adjustments to the original recipe. Actually, one was as a result of me misreading the instructions. I have the habit of moving too fast most of the time, and this was one of those times, but it resulted in a good mistake. The extra sauce I had left from sautéing the apples accidently in ½ cup of brown sugar, was slightly warmed up and drizzled over the cake when served. And even though I switched the milk yogurt for dairy-free coconut yogurt, it did not affect the taste at all (no extra coconutty taste!). As I don’t have millet flour, I chose to switch it up for my new fav buckwheat flour. I also increased the cinnamon, and added some chopped pecans.

gluten free apple cinnamon pecan olive oil cake

It’s the perfect moist cake that’s not overly sweet and nice to serve guests with a good cup of coffee. Both gluten free and non-gluten free folks will enjoy it alike. Best decision I’ve ever made making this my re-bound dessert – just don’t tell chocolate that!

Pure deliciousness!

Here is the recipe…enjoy!

Apple Cinnamon Pecan Olive Oil Cake

Prep Time: 10 minutes

Bake Time: 1 hour, 10 minutes


    Apple mixture:
  • 2-3 apples, peeled & cut into slices (I used 2 large Ida apples)
  • 2 tbsp margarine
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • For cake:
  • ¾ cup brown rice flour
  • 1/3 cup almond flour
  • ¼ cup potato starch
  • ¼ cup buckwheat flour
  • 2 tbsp tapioca starch
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp baking soda
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 3 eggs
  • ½ cup granulated white sugar
  • ½ cup brown sugar
  • ½ cup plain coconut yogurt
  • ½ cup light olive oil
  • 2 tsp vanilla bean paste
  • 1 cup chopped pecans


  1. Preheat oven to 350°F. Line the bottom of a 9” springform cake pan with a circle of parchment paper.
  2. In a large sauté pan, heat margarine with brown sugar, cinnamon and vanilla bean paste. Once margarine has melted, add in sliced apples and cook for 8-10 minutes. Remove from heat and let the apples cool for at least 15 minutes.
  3. Meanwhile, whisk together the brown rice flour, almond flour, potato starch, buckwheat flour, tapioca starch, baking powder, baking soda, cinnamon, ginger and salt in a large bowl.
  4. In a separate bowl, whisk together the eggs, white and brown sugar, yogurt, olive oil and vanilla bean paste.
  5. Pour the wet ingredients over the dry and whisk until batter comes together. Stir in pecans and combine. You can choose to stir in 4 tbsp (or so) of the leftover brown sugar sauce from the apples, at this point.
  6. Arrange apples tightly on the bottom of the cake pan in a circular pattern, and pour batter over top.
  7. Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
  8. Let cake cool in the pan for 15 minutes before carefully inverting it onto a cooling rack to cool completely.
  9. Store in the refrigerator for up to 3 days, or you can also freeze it for up to 1 month.

Thanks for stopping by! Comments are always welcomed and encouraged.