Enjoy homemade gluten-free apple pie and cranberry apple crumb bars, bursting with flavor and perfect for any occasion!
Deliciously Crafted Gluten-Free Desserts for Every Occasion
As the holiday season approaches or when you’re in the mood for a comforting dessert, the Dairy-Free & Gluten-Free Apple Pie is an excellent choice. This recipe features a pie crust that is not only quick to prepare but also free from grains and rice flour, making it suitable for those with dietary restrictions. The warm, cinnamon-spiced flavors of the apple pie evoke the essence of fall, providing a delightful treat for any gathering.
In addition to the apple pie, the Cranberry Apple Crumb Bars are another fantastic recipe that combines the tartness of cranberries with the sweetness of apples. This dessert brings together all the beloved flavors of the season, making it a perfect addition to your holiday dessert table. With simple ingredients such as tapioca flour, almond flour, and coconut sugar, these recipes offer a healthier twist without compromising on taste.
Wholesome Delights: Indulgent Gluten-Free Treats That Celebrate the Crispness of Autumn
And this is just my flaky gluten-free and dairyfree pie crust my family loves this and you can use this for a myriad of different things whenever a recipe calls for some pie dough you can have it whipped up within 5 to 10 minutes it’s really that simple you can find the recipe on the blog if you want to print that out and see some step-by-step.
Directions if you’re visual like me you can stay tuned and watch this video I hope that it can be something that you can keep in your back pocket when Thanksgiving rolls around or holidays run around or when if you’re like me and it’s the weekend and you just want pie stay tuned for my apple pie recipe with the gluten-free and dairyfree.
Crust flow we have tapioca we have sugar a little helper thank you salt half teaspoon of salt.
coconut oil is our I’m just going to place a little bit of tapioca not much just a little bit start pressing it down then we’re going to take additional.
Piece for the top so I like to take my actual pie pen this one’s a deep dish there’s a little coconut oil in there ignore that but I like to take this and just put it on top to make sure that this is going to be around the right size so once I do.
That you do not have to roll this out perfectly it’s going to fall apart doesn’t have any gluten in it so we’ve got our pie and then what I like to do is I like to put this on top and then I like to flip it kind of let it fall into itself okay so this again this isn’t.
Going to be perfect but we’re going to take our extra pieces so we’re going to take that and anywhere there’s like a little divot or hole this is what it looks like it’s very forgiving you can pinch the edges if you.
Would like right now it’s very malleable and very soft it’s just like Play-Doh so you can crimp the edges if you want however you want to do this will work I just like to press my fingers into these edges make sure that there are no pockets once it looks like this I’m going to pop it into the fridge.
So I’m just going to start on peeling these apples and then I’m going to get them all diced up I’m using five pink lady apples just going to peel I’m going to add a little pinch of salt I’m going to add.
In teaspoon and 1 half of cinnamon all right my little helper is going to dump in the sugar all right put the sugar in there it in okay right so this is about a tablespoon of.
Fresh lemon juice our Apple mixture in the pan and we are going to thicken this up 1/4 cup of water it’s nice and thick 2 tablespoons of maple syrup so here’s our crust this hardened.
Now you got to kind of work quick f it peel then the excess is literally just going to fall off you can use that for something else it’s going to warm up as you touch it.
Here we are okay so have this little this spot right here I don’t love so I’m going to make a little fake Apple it’s a pumpkin or is an apple.
So I have some cranberries these are frozen I’m going to go ahead and take out a cup and a half I’m going to rinse them under some water and I’m going to add 1/2 cup of sugar and 1/2 cup of water they’re going to start to burst and release their flavor so they’re starting to.
Burst once they burst open like that I’m going to remove it from the heat so I’m mixing 1 tbsp of water with 1 tbsp of tapy add this slurry to our cranberries so that’s just 1 tbspoon of water and 1 tbsp of Coca mix that in it will thicken as it sits.
than beautiful thick cranberry I’m going to add about a tablespoon of fresh lemon juice this is just going to brighten it up okay and then I’m going to just chop up one small apple and we’re going to add this to our.
Cranberries so here ourour diced Apple we’re just going to add that to our cranberries and I just love the way apples and cranberries taste together so these don’t have to be precooked they just need to be diced pretty small just like to mix that in cranberry apple is just such a great flavor combination to me you can leave.
The apples out then this is what our mixture looks like okay to this bowl I have 1 cup of almond flour 1 cup of oat flour and it’s just homemade oat flour 1/4 cup of sugar 8 teaspoon of salt 1/4 cup of Arrow root flour and you’re just going to whisk all.
Of your dry ingredients next up we’re going in with 1/4 cup of good olive oil and one egg now we’re just going to mix all these ingredients together and you need one teaspoon of vanilla extract and you can just get in there with your hands you can use any shortening that you like.
Or oil that you like I’m using olive oil because I’m only cooking at cooking it at 350° so it’s not going to be high heat we’re going to par bake this and then we’re going to top with our cranberry mixture so this is what our dough looks like and you see.
These coarse bits in it because this is a homemade oat flour you won’t see that with a you know pre I just use my high powered blender so this is what it looks like it’s enough to just keep things together and this is going to be our crust once we have our ball of dough we are going to cut about a use this for our topping this we’re.
Going to use for the bottom all right so I am fresh out of regular parchments but I have an 8 by8 pen and I am going to just press out our going go ahead and press it out and you could also use the back of a measuring cup if you wanted to just kind of press this.
Down or just use your hands and okay here is half the mixture then the other half we’re just going to crumble up in the bowl right here we’re going to use this for the topping we’re going to par bake this in our 8×8 parchment line pan for 10 minutes and then add our topping okay so here is our par baked crust it was baked.
For 10 minutes now we have our crayon Apple topping we’re going to go ahead and add add that in of our Chrome so here is the rest of our Chrome and we are just going to add random chunk all over.
I hope that this is a recipe that you Tred if you do please make sure to leave a rating on the blog that would help so so much and share it with someone who is on their gluten-free dairyfree journey and you can show them that you can still.
Make some healthy things very quickly with just a couple of ingredients again thank you so much for tuning in until next time your life matters what you do with it matters so what will you Steward will peace
