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Invisible Apple Cake

Teri-Ann Carty — Wed, 30 Sep 2026 08:00:04 +0000

Home » apple recipes

Invisible Apple Cake

Created by: Teri-Ann Carty

Fall in love with this healthy Invisible Apple Cake! This high-protein, reduced-sugar apple cake uses layers of thinly sliced apples, eggs, milk, honey, melted butter, vanilla, flour, Botanica vanilla protein powder, cinnamon, and sliced almonds to create a soft, warm, and cozy fall dessert. Serve it with Greek yogurt, whipped cream, or vanilla ice cream for the perfect combination of flavours!

This post may contain affiliate links

Healthy Invisible Apple Cake

Fall is here, and for some reason I am less resentful of it this year.

I am usually the first person moaning about summer ending, and while I do love the heat, this year I am leaning into autumn gracefully. For the most part, I had a good summer. I saw family and friends, and while going to divorce court is never fun, I experienced that too. I’m loving my life and the soul journey I’ve been called to do. I feel like so much is going around in my head that apple season has arrived and the excitement is starting to set in!

Apple Season is Here!

Apples are in full swing, and I could not be happier about it. They’re full of fibre, naturally sweet and tart, and one of my favourite ingredients to work with. My site is full of apple recipes, including this apple cake, apple crumble, and even an apple breakfast recipe or two! This invisible apple cake is about to become a new favourite on the blog!

What is An Invisible Apple Cake?

An invisible cake, also known as gateau invisible, is a French-style cake made with lots of very thin sliced apple and just enough batter to hold everything together. The apples almost “disappear” into the cake as it bakes, creating soft, delicate layers. Think of it like a layer apple cake, but lighter, more apple-forward, and honestly very pretty once sliced.

This version is my little twist: a healthy invisible apple cake with a protein boost from Botanica Health vanilla protein powder. The protein powder melts into the batter so well you will not even know it is there. I PROMISE!! The result is a healthy apple cake recipe that is lightly sweet, soft, layered, and perfect with Greek yogurt, vanilla ice cream, or high-protein whipped cream.

Why You’ll Love This Healthy Apple Cake!

You will love this invisible apple cake recipe because it feels special without being complicated. It uses simple ingredients, comes together in a loaf pan, and has that gorgeous layered look from the thinly sliced apples. It is the kind of cake that looks much fussier than it is, which we love!

This is also a great option if you are looking for an apple-forward breakfast because it’s actually not bad for you, feels like a hug first thing in the morning, and can be paired with optional toppings that make it feel like a healthy breakfast that tastes like dessert!

I wouldn’t call this a “diet cake” because that sounds terrible, and I don’t want to eat it. But it is a low fat apple cake compared to richer traditional cakes, and another bonus is that most of the sugar is coming from the apples themselves! This recipe is sure to impress, so make it when you’ve got company coming over and want to share something festive and delightful.

Invisible Apple Cake Ingredients

Apples are the heart of this cake. You want them peeled, cored, and sliced very thin so they can bend easily and layer beautifully in the batter. The thinner the sliced apples, the more noticeable the invisible effect will be. If the slices are too thick, the cake will still taste good, but you will lose some of that delicate layered look.
Eggs help bind the batter and give the cake structure. Since this cake uses a lot of apples and a relatively small amount of batter, the eggs help everything hold together once baked and cooled.
Milk loosens the batter and helps create the light, custardy texture that coats the apples. The batter will look a little runny, and that is exactly what we want.
Honey adds a little sweetness without overpowering the apples. This is not meant to be an overly sweet cake. The apples do a lot of the work here, and the honey simply supports them.
Melted Butter adds richness and flavour. You only need two tablespoons, but it gives the cake a more satisfying texture and helps it feel like a proper baked treat.
Vanilla adds warmth and rounds out the flavour of the apples, cinnamon, honey, and protein powder. It makes the whole cake taste a little more dessert-like.
All-Purpose Flour gives the batter structure. This cake doesn’t use much flour because the apples are meant to be the star, but it still helps hold the layers together.
Botanica Vanilla Protein Powder adds a protein boost and a subtle vanilla flavour. It blends beautifully into the batter and works so well in this recipe. You will not get that chalky protein powder texture, which matters because we are not making gym food in disguise.
Baking Powder gives the cake a little lift. This is not meant to rise like a fluffy loaf cake, but the baking powder helps lighten the texture.
Cinnamon is apple’s best friend. It adds warmth, comfort, and that cozy fall flavour that makes the whole kitchen smell incredible.
Salt balances the sweetness and brings out the flavour of the apples, honey, vanilla, and cinnamon. Do not skip it.
Sliced Almonds add a little crunch on top and make the cake look beautiful. They also pair perfectly with apples and cinnamon.
Icing Sugar is the perfect little touch of whimsy and extra sweetness. Optional, but it gives the cake a pretty finish; the cake is delicious without it.

What Are the Best Apples to Use?

I used Paula Red apples for this cake, and they worked beautifully! You want an apple that is naturally sweet, a little tart, and able to soften nicely in the oven without turning into complete mush. Apples like Honeycrisp, Gala, Pink Lady, Fuji, Cortland, McIntosh, or Paula Red can all work, depending on what you have.

The only apple I would avoid is Red Delicious. Those apples are not good apples, period. Because this cake is so apple-heavy, the apples you choose really matter. If your apples are flavourless, your cake will be too. Go for something crisp, juicy, and delicious enough to eat on its own. And remember, the most important part is the slicing. You want thinly sliced apples that can bend. A mandolin makes this much easier, but a sharp knife works too if you take your time.

How to Make Invisible Apple Cake

Preheat the Oven

Preheat your oven to 350°F. Line a standard loaf pan with parchment paper, leaving enough overhang on the sides to lift the cake out later. Future you will be grateful.

Prep the Apples

Peel and core the apples. If you do not have an apple corer, slice the peeled apple in half and use a teaspoon to scoop out the core. Set your mandolin to a thin setting. You want the apple slices thin enough to bend easily. And please, I am begging you, use the safety guard. If you don’t own a mandolin or don’t want to buy one, use a very sharp knife and slice the apples as thin as you can.

Make the Batter

In a large bowl, whisk the eggs, honey, melted butter, and vanilla until smooth. Add the flour, Botanica vanilla protein powder, baking powder, cinnamon, and salt. Whisk until fully combined. The batter will be a little runny, and that is good. It needs to be loose enough to coat all those apple slices.

Fold in the Apples

Add the thinly sliced apples to the batter and gently fold until every slice is well coated. Take your time here. You want the batter to get between the slices so the cake bakes evenly and holds together.

Transfer to the Loaf Pan

Transfer the apple mixture into the prepared loaf pan. Smooth the top as best as you can with a spatula. Gently press the apples down so they settle into the pan. Top with sliced almonds and bake for 52 to 55 minutes, or until golden brown and set.

Cool Before Slicing

Allow the cake to rest in the tin for 15 minutes. Then lift it out using the parchment overhang and let it rest on a wire rack for about 1 hour. I know waiting is annoying, but this cake needs time to set. If you slice it too early, it may fall apart. Dust with icing sugar if desired once totally cooled. Slice and serve with Greek yogurt, vanilla ice cream, or high-protein whipped cream.

Tips for Making This Invisible Apple Cake

Slice the apples thinly. Thin slices are what create the beautiful layered effect and soft texture. If the slices are too thick, they will not blend into the cake in the same way.
Use a mandolin if you have one. I cannot stress this enough; mandolins are extremely sharp and can be dangerous if you are not careful. My bestie lost the tip of her finger weeks before I created this recipe using a mandolin without the safety guard, so I am not being dramatic when I say these things are sharp. Use the safety device that comes with your mandolin.
If using a knife, make sure it is sharp and take your time. You want the slices thin enough to bend.
Let the cake cool before slicing. Don’t cut this cake straight from the oven. It needs time to rest, firm up, and hold its shape.
You can omit the protein powder if you prefer. The cake will still work, though you may lose a little of the protein boost and vanilla flavour.
Gluten-free flour also works beautifully in this recipe if you want to make that swap; just make sure it’s an all-purpose gluten-free flour.

How to Serve Fresh This Invisible Apple Cake

This healthy apple cake is delicious on its own, but I love serving it with something creamy. Greek yogurt is a perfect choice if you want to serve it for breakfast. It adds protein, tang, and makes the cake feel extra satisfying!

For dessert, vanilla ice cream is a clear winner. My high-protein whipped cream would also be incredible here, especially if you want something light, creamy, and a little more special. You could also serve it with a drizzle of almond butter, a spoonful of cottage cheese, a sprinkle of cinnamon, or a few toasted nuts on the side.

This cake keeps well in the fridge for a couple of days. Store it covered, then enjoy it cold or gently warmed. I love recipes like this because they work for breakfast, snack, and dessert, which means there is no wrong time to eat them.

Invisible Apple Cake FAQ

Is this a healthy apple cake? Yes, this healthy apple cake is made with lots of apples, a small amount of honey, protein powder, eggs, milk, cinnamon, and sliced almonds. It is lighter than many traditional apple cakes while still tasting like a real treat!

Can I make this gluten free? Yes. Gluten-free flour works perfectly in this recipe. Use your favourite 1:1 gluten-free flour blend.

Can I make this without protein powder? Yes. If you prefer not to use protein powder, you can simply omit it.

Do I need a mandolin? No, but it helps. A mandolin gives you even, thin apple slices, which creates the classic gateau invisible look. If you do not have one, use a sharp knife and slice the apples very thin.

What size loaf pan should I use? Use a standard 11×5 loaf pan lined with parchment paper.

Can I store this cake in the fridge? Yes. Store it covered in the fridge for a couple of days. Enjoy it cold or gently warmed.

Did you make this recipe?

I would love to hear how yours turned out! Leave a rating and review below, and tag me on Instagram. Try these delicious apple recipes next:

Apple Cinnamon Granola

High Protein Apple Pie Baked Oatmeal

Healthier Caramel Apple Upside Down Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Invisible Protein Apple Cake (High Protein, Low Sugar!)

Course Dessert

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 2

Servings servings

Calories 182kcal

Author Teri-Ann Carty

Equipment

Ingredients

3 large apples peeled, cored and thinly sliced
3 eggs
¾ cup milk
2 tbsp honey
2 tbsp melted butter
1 tsp vanilla
½ cup all-purpose flour
¼ cup Botanica vanilla protein powder
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
⅓ cup sliced almonds
1 tsp icing sugar optional

US Customary - Metric

Instructions

Preheat oven to 350.
Line a standard loaf tin (11x5) with parchment paper, with enough for an overhang.
Peel and core the apples. If you don’t have an apple corer, slice the peeled apple in half and use a teaspoon to take out the core.
Set your mandolin to a thin setting. You want the slices to be thin enough to bend. USE THE SAFETY DEVICE TO AVOID INJURY.
In a large bowl, whisk eggs, honey, butter and vanilla until smooth.
Add dry ingredients and whisk until the mixture is fully combined. The batter will be a little runny, and that is good.
Fold the apples into the batter until well coated.
Transfer into the prepared loaf pan, smoothing the top as best as you can with a spatula.
Top with sliced almonds.
Bake for 52-55 minutes or until the top is golden brown.
Allow the cake to rest in the tin for 15 minutes.
Remove from the tin and allow it to rest on a wire rack for 1 hour.
Dust with icing sugar if desired.
Slice and serve with Greek yogurt or ice cream.

Notes

I used Paula Red apples for this cake. Use any apple except Red Delicious; those apples just aren't good, period.
If you prefer not to use protein powder, you can simply omit it.
Gluten-free flour works perfectly in this recipe, too.
If you don't own a mandolin, you can use a sharp knife, but try to slice thin to achieve the "invisible" look. Please use the safety device if you are using a mandolin. They are extremely sharp and can be lethal (read the blog!)

Nutrition

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High Protein Apple Pie Baked Oatmeal

Teri-Ann Carty — Wed, 24 Sep 2025 08:00:55 +0000

Home » apple recipes

High Protein Apple Pie Baked Oatmeal

Created by: Teri-Ann Carty

This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie for breakfast. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.

This post may contain affiliate links

High Protein Apple Pie Baked Oats

As I was making my grocery list the other day (I feel like it’s actually a daily occurrence), I realized that all I ever seem to have on the list is eggs and cottage cheese. Now, some of you might be saying, “but what does that have to do with this recipe?”, and the answer to that is not much except that the title in almost every one of my recipes lately has the word “protein” in it. Protein is top of mind for women these days, and I am here for it! I make sure that every meal is focused on protein, and that includes breakfasts and desserts!

Apple season is here. I hate saying goodbye to our ridiculously short summer, but seasons change. God, everything changes, and the wiser I get, the more I learn that the more we attach to anything, therein lies the suffering, so bye-bye summer and hello fall! I do love fall, and this year is going to be a WHOLE LOT BETTER than last year (iykyk), so grab some apples because apple season has officially started on this website.

The BEST Baked Oats Recipe

This isn’t your average oatmeal. We’re talking about a baked apple breakfast that tastes like dessert but fuels you like a proper meal. With rolled oats, warm spices, and plenty of chopped apples, it brings the comfort of pie with the staying power of a protein-packed breakfast. If you’re trying to increase your protein, curb your sugar intake, or simply want more breakfast ideas with apples, this is the recipe to bookmark!

Overnight Oats vs Baked Oats

Both overnight oats and baked oats start with the same base, rolled oats. The texture and experience of each dish are totally different. Overnight oats are cold, creamy, and grab-and-go, while baked oats are warm, soft, and spoonable, more like cake or pudding. Don’t get me wrong, you can eat baked oats cold, and it’s actually quite delicious, but nothing beats it straight out of the oven! This apple cinnamon baked version brings a little extra comfort to your breakfast routine, especially in the cooler months.

Why I Love Baked Oatmeal

Baked oatmeal has become a staple in my kitchen because it’s incredibly versatile; you can swap in different fruits, spices, or toppings depending on the season or your mood. It’s also make-ahead friendly and reheats like a dream, making it perfect for busy mornings. Beyond convenience, it’s a nutritious option that’s packed with protein and fibre, especially when made with whole food ingredients. Since it’s naturally gluten-free when using GF oats and flour, it’s accessible to more people. Best of all, it requires minimal effort: just stir, pour, and bake.

Ingredients in This Easy Apple Pie Oatmeal Bake

This recipe brings together simple pantry and fridge staples with a few healthy swaps:

Banana: Adds natural sweetness and moisture.
Egg: Binds the ingredients and gives structure. Skip eggs and go with flax eggs if you’re making this plant based.
Olive oil: A heart-healthy fat that makes the oats soft and tender.
Applesauce: Adds extra apple flavour and keeps it moist.
Vanilla & spices: Cinnamon, ginger, and nutmeg deliver that cozy, apple-pie flavour.
Milk: Use any kind you like, dairy or non-dairy.
Rolled oats: The base of any good baked oatmeal. Avoid quick oats and steel cut oats for this recipe.
Protein powder: I used Bontanica for an extra protein boost!
Almond flour: For texture and a hint of nuttiness.
Diced apple: Fresh, juicy chunks bring the whole thing to life.

And for the optional glaze? Just yogurt and maple syrup stirred together. It’s simple, delicious, and adds a creamy finish.

How To Make Apple Pie Oatmeal

Start by preheating your oven to 350°F and greasing a large ramekin.

Prep the Base

In a medium-sized bowl, mash the ripe banana until smooth. Add the egg, olive oil, applesauce, and vanilla, then whisk everything together until well combined.

Mix the Dry Ingredients

In a separate bowl, whisk together the oats, protein powder, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture until mostly incorporated, then stir in the milk to create a smooth, pourable batter. Fold in most of the diced apple, reserving a few pieces for topping.

Assemble and Bake

Transfer the mixture to the greased ramekin, smoothing out the top with a spoon or spatula. Press the reserved apple pieces into the surface. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

Finish with the Glaze

While the oatmeal bake cools, whisk together the yogurt and maple syrup in a small bowl to create the optional glaze. Drizzle it over the top of the baked oats and dig in!

Serving Apple Pie Baked Oatmeal

This baked apple breakfast is best served warm with a generous drizzle of creamy yogurt glaze over the top. For extra texture or indulgence, try adding a dollop of nut butter, a sprinkle of chopped nuts or granola for crunch, or even a spoonful of coconut cream or whipped cream if you’re leaning more toward dessert. A splash of warm milk poured over the oats also adds cozy, comforting vibes that take this breakfast to the next level.

Make Ahead Baked Oats

Want to meal prep? This is a great apple cinnamon baked oatmeal to make in batches. Double or triple the recipe and bake in a larger dish, then portion out servings throughout the week.

How to Reheat Baked Oatmeal

To reheat baked oatmeal, store any leftovers in an airtight container in the fridge for up to four days. When you’re ready to enjoy it again, simply microwave it for 45 to 60 seconds, or warm it in the oven at 300°F for 8 to 10 minutes. If the oatmeal feels a bit dry after reheating, add a splash of milk or a spoonful of yogurt on top to bring back that moist, creamy texture.

Tips To Make Apple Pie Oatmeal

Use ripe bananas: They make everything sweeter and softer.
Chop your apples small: They bake more evenly and blend right into the oats.
Don’t overmix: Just combine until no dry spots remain.
No protein powder? Swap in ¼ cup of hemp seeds as a nourishing alternative.
Use Greek yogurt for a thicker glaze, or a thinner yogurt for a drizzle.

Why You’ll Love This Recipe

This is a baked apple with oats breakfast that feels like dessert but delivers real nourishment. It’s gluten-free, protein-rich, and made with whole food ingredients you likely already have. Whether you serve it for breakfast, a snack, or a dessert, this apple pie oats recipe is one you’ll want on repeat.

Baked Oats FAQ

Can I make baked oatmeal without eggs? Yes, you can! Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes).

How can I make my baked oatmeal sweeter? This recipe is naturally sweetened with banana and applesauce, but you can easily increase the sweetness by adding a tablespoon of maple syrup or honey to the batter. You can also top with extra yogurt glaze, nut butter, or a drizzle of date syrup.

Do I have to use protein powder? No, but it does boost the protein content significantly. If you want to skip it, try replacing it with ¼ cup of hemp seeds, almond flour, or additional oats.

Can I make this recipe in advance? Absolutely. Baked oatmeal stores well in the fridge for up to 4 days and reheats beautifully. It’s perfect for meal prep breakfasts.

Can I freeze baked oats? Yes! Once baked and cooled, wrap individual portions tightly and freeze for up to 2 months. Reheat in the microwave or oven before serving.

Can I use steel-cut oats instead of rolled oats? No, steel-cut oats won’t cook through properly in this recipe. Stick to rolled oats or quick oats for the best texture.

Is this recipe gluten-free? Yes, as long as you use certified gluten-free oats and a gluten-free protein powder or flour substitute.

If You Liked This Recipe, You’ll Want to Try These

Carrot Cake Baked Oats

Banana Baked Oats

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Apple Pie Baked Oats

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 269kcal

Author Teri-Ann Carty

Equipment

1 large ramekin
oven

Ingredients

1 ripe banana
1 egg
1 tbsp olive oil
¼ cup apple sauce
½ tsp vanilla
¼ cup milk
⅓ cup oats
¼ cup Botanica Protein Powder *
¼ cup almond flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
¼ tsp salt
½ cup apple diced

Optional Glaze Ingredients

2-3 tbsp yogurt I used Rolling Meadows
1-2 tsp maple syrup

US Customary - Metric

Instructions

Preheat oven to 350. Grease 1 large ramekin and set aside.
Mash the banana in a medium sized bowl.
Add egg, olive oil, apple sauce and vanilla and whisk to combine.
In a separate bowl, whisk together dry ingredients. Fold dry into wet until almost completely combined and then add milk. Stir until the batter is smooth.
Stir in 3/4 of the diced apple. Transfer to ramekin, smoothing out the top before adding the remaining chopped apple.
Place in preheated oven for 30 minutes. The centre should come out clean if testing with a toothpick. Set aside to cool while you make the glaze.
Stir yogurt and maple syrup together until combined. Drizzle over the oats and enjoy!

Notes

*Y'all love to ask me if the protein powder can be omitted. The answer is yes, but the protein will be diminished in a major way. If you still want to omit it, add 1/4 cup of hemp seeds instead!

Nutrition

The post High Protein Apple Pie Baked Oatmeal appeared first on Teri-Ann Carty.

Healthier Caramel Apple Upside Down Cake

Teri-Ann Carty — Wed, 17 Sep 2025 08:00:00 +0000

Home » apple recipes

Healthier Caramel Apple Upside Down Cake

Created by: Teri-Ann Carty

This cozy Caramel Apple Upside Down Cake is packed with warm fall spices, golden apple slices, and just the right amount of sweetness. It’s easy enough for a weeknight bake but fancy enough to impress. Topped with a dollop of cinnamon whipped cream, this cake is a must-try for apple season!

This post may contain affiliate links

Apple Upside Down Cake

Apple season is in full swing, and I am beyond excited to share this brand-new Caramel Apple Upside Down Cake with a healthier twist! I’ve been on a mission to make healthier desserts for as long as I can remember, and now more than ever. I recently got some blood work done, and it seems that I’m forever going to be plagued by my father’s genetics. My blood sugar was at a 6, putting me in the pre-diabetic category. However, I’m not letting this news bring me down; in fact, I’m using it as motivation to take charge of my sugar and reverse these results!

As some of you may know, I tried going sugar free for about 10 days this past Spring. If you know me personally, you’ll know that it wasn’t fun for me. I will never stop making desserts. Let me just start by saying that – but my new thing? Making desserts that taste amazing without spiking my dang blood sugar. I promise to keep you updated as I will be testing again in another couple of months. I know this is not something I am alone in; many people struggle with their blood sugar levels, and that’s why I am being so transparent. My promise to you? We will bake our cake and eat it too (it just will be healthier – like this here upside down cake!)

Rant over, back to the baking. This apple cake here… I can’t tell you how happy this one made me (go check out my reel and watch the whole thing to see my reactions!). I tested it a couple of times to get the ratios just right, and all I can say is WOW! Everything from the crumb, the apple caramel topping and of course the cinnamon whipped cream. It’s such a dream, and I cut the sugar in this recipe to almost 1/2 of what you’ll find in other recipes.

PS. I’m obsessed with my new cordless mixer from Zwilling. I stopped using a hand mixer a while ago because I found the cords so annoying! This one is like magic. You recharge the battery and away you go. I was also very impressed with the mixer’s power. I also have the mini handheld cordless vacuum from Zwilling and found it so easy to clean up spilled flour while I was baking. If you’re looking to upgrade a few kitchen tools, I highly recommend this cordless mixer! Now, let’s get baking!

The Best Caramel Apple Upside Down Cake

This apple upside down cake is a showstopper. It’s moist, warmly spiced, and layered with caramel-glazed apple slices that turn golden and glossy after a flip. This version is made with better-for-you ingredients and just the right amount of sweetness. Whether you’re baking for a weekend gathering or just because it’s apple season, this cake delivers big cozy fall vibes in every bite!

What Is Upside Down Cake?

Upside down cake is exactly what it sounds like: a cake that’s baked with fruit and syrup on the bottom, then flipped over after baking so the fruit becomes a glossy, flavourful topping. Pineapple is the most iconic version, but apple is a close second, especially when caramel is involved. When the sugars caramelize with fruit, magic happens. Bake it, and you’ll see!

Is This Apple Cinnamon Cake Healthy?

This is a healthy apple cake by classic standards; lower in sugar, full of applesauce for moisture, and made with whole ingredients. It’s still a treat, but one you can feel good about sharing with family or enjoying for a cozy afternoon snack. Look, I called it “healthier” for a reason – it’s still got some refined sugar, and it’s not secretly filled with vegetables – it’s a cake, through and through, but it’s a cake you can eat without crashing afterwards!

Ingredients For This Healthy Caramel Apple Upside Down Cake

This recipe uses pantry staples and a few simple tricks to deliver major flavour:

Apple Caramel Layer

Sugar: Okay, I know it’s the first ingredient here, but it’s used in a small amount! The white sugar helps create the base of the caramel, providing rich sweetness and that beautiful amber finish when cooked.
Cinnamon: Adds warmth and depth to the caramel, enhancing the apple flavour.
Flaky Salt: Balances the sweetness and sharpens the overall flavour of the topping.
Apple: Forms the signature upside-down layer with soft, tender apples that bake into the caramel.

Cake Batter

Butter: Provides richness, moisture, and structure, helping to create a soft, fluffy crumb.
Brown Sugar: Adds a hint of molasses and extra depth of flavour that pairs perfectly with the warm spices.
Applesauce: Brings natural sweetness and moisture while reducing the need for additional fat (and sugar).
Eggs: Bind the batter together and contribute to a light, tender texture.
Vanilla: Adds depth and aromatic sweetness that rounds out the apple and spice notes.
Milk: Loosens the batter and adds necessary hydration for a smooth, even bake. I used unsweetened soy milk, but any milk will do!
Flour: Gives the cake structure and body, creating a tender but sturdy base. If you are gluten-free, use Bob’s free flour blend as a replacement.
Baking Powder + Baking Soda: Work together to lift the cake and keep it airy.
Cinnamon: Infuses the cake with cozy, comforting spice that complements the apple topping.
Nutmeg: Adds subtle earthiness and complexity to the spice blend.
Ginger: Offers a mild heat and brightness that enhances the warm flavours of the cake.
Salt: Balances the sweetness and deepens the overall flavour profile.

Cinnamon Spiced Whipped Cream

Whipping Cream: Whips into a light, billowy topping that adds a creamy contrast to the warm cake. There are dairy free versions of whipping cream if you need it, but I’ve not tested it in this recipe.
Sugar: Lightly sweetens the cream without overpowering the flavour.
Cinnamon: Ties the whipped cream back to the spiced cake with just a touch of warmth.
Vanilla: Brings aromatic sweetness and rounds out the flavour of the cream.
Salt: A small pinch elevates the flavours and balances the sweetness of the topping.

Which Apples Should I Use?

Look for apples that hold their shape when baked. Honeycrisp, Pink Lady, or Granny Smith are perfect choices. They keep their structure, offer a nice balance of tart and sweet, and pair beautifully with the caramel.

How To Make Caramel Apple Upside Down Cake

Let’s break this down step-by-step so you can create a perfect caramel apple upside down cake from scratch!

To Make the Upside Down Apple Cake Batter

Start by creaming the room temperature, softened butter and brown sugar together in a large bowl using a hand mixer. You’re looking for a light and fluffy texture that sets the base for a tender crumb. Next, beat in the applesauce until fully incorporated; it brings moisture and a gentle sweetness.

Crack in the eggs one at a time, mixing well after each addition, then stir in the vanilla to round out the flavour. In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, and warm spices like cinnamon, ginger, and nutmeg. Slowly add the dry mix into the wet, stirring just until combined. Pour in the milk and give it one final mix until smooth. Don’t overmix—just enough to bring everything together.

To Assemble and Bake the Cake

Preheat your oven to 350°F. Line the bottom of a 9-inch cake pan with parchment paper and grease the sides thoroughly. Meanwhile, prepare the caramel by combining sugar, cinnamon, flaky salt, and water in a small saucepan over medium heat. Stir gently and watch closely, it should bubble and turn a deep amber colour after about 4 minutes. Don’t walk away from this step!

Arrange the thinly sliced apples neatly in the base of your prepared pan, then pour the hot caramel directly over the fruit. Carefully spoon the cake batter over the apples and caramel, spreading it out evenly with a spatula. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake rest in the pan for 10–15 minutes, then invert it onto a serving plate. Allow it to cool for at least 30 minutes before slicing to let everything set beautifully.

Apple Upside Down Cake Topping

While your cake is cooling, make the cinnamon-spiced whipped cream. In a chilled mixing bowl, whip the cream using a hand mixer until it starts to thicken. Add the sugar, cinnamon, vanilla, and a pinch of salt, and beat until soft peaks form. Once your cake is cooled and ready to serve, dollop each slice with a generous spoonful of this light and creamy topping. It’s the perfect finishing touch that brings all the flavours together.

How to Serve Apple Cake

Serve this cake slightly warm or at room temperature with a generous spoonful of the delicious homemade cinnamon whipped cream. Dessert is truly perfect on its own, but if you served it alongside a warm cup of tea or a strong coffee, you’d be the perfect host!

Why You’ll Love This Apple Cake Recipe

I can’t imagine any reason not to love this cake! It’s a healthier take on a classic recipe, and it hits all the same sweet notes! The warm caramelized apple layer bakes right into the top, creating a beautiful, glossy finish that’s as stunning as it is flavourful. The cake itself is soft and tender, filled with cozy spices like cinnamon, ginger, and nutmeg. Thanks to the applesauce, it’s lower in sugar than your typical upside down cake while still incredibly moist and satisfying. You don’t need any fancy equipment to pull it off, just a hand mixer and a cake pan. Whether you’re baking for a dinner party or just want to treat yourself to something special, this recipe is elegant, approachable, and guaranteed to impress!

Upside Down Cake FAQ

How do I keep the apples from sticking? Line your pan with parchment and pour the caramel immediately over the apples to create a nonstick layer.

Can I make this cake ahead of time? Yes! It stores well at room temp (covered) for a day or in the fridge for up to 3 days.

Is this cake gluten-free? It can be. Use a 1:1 gluten-free flour blend like Bob’s Red Mill.

Can I make mini cakes or cupcakes with this recipe? Yes! Divide the batter and apple topping evenly between greased muffin tins or ramekins. Bake for 18–22 minutes or until golden and set. Let cool slightly, then flip out carefully.

Can I use frozen apples? You can, but they must be thawed and patted dry to remove excess moisture. Fresh apples work best for texture and visual appeal.

Try These Other Delicious Apple Recipes

If you’re loving the seasonal apple vibes, don’t stop here:

Apple Cinnamon Granola

Brown Butter Apple Crumble

Gluten-Free Apple Crumble Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Healthier Apple Upside-Down Cake (lower in sugar!)

Course Dessert

Cuisine Canadian

Prep Time 15

Cool Time 10

Total Time 1 15

Servings servings

Calories 455kcal

Author Teri-Ann Carty

Equipment

hand mixer
9" cake pan
parchment paper
runner spatula, mixing bowls, oven

Ingredients

Apple Caramel Layer Ingredients

½ cup sugar
½ tsp cinnamon
pinch flaky salt
2 tbsp water
1 medium apple thinly sliced

Cake Ingredients

½ cup butter softened
½ cup brown sugar
½ cup apple sauce
3 eggs
1 tsp vanilla
½ cup milk*
1½ cups flour*
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1 tsp salt

Cinnamon Whipped Cream Ingredients

1 cup whipping cream
2 tbsp sugar
¼ tsp cinnamon
½ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Preheat oven to 350. Line the bottom of a 9" cake pan and grease the sides with nonstick spray.
In a large bowl, beat the butter and brown sugar with a hand mixer for 2 minutes or until light in colour and fluffy. Add apple sauce and beat again for 1 minute.
Add the eggs and beat until well incorporated. Add vanilla and beat once again.
In a separate bowl, whisk together dry ingredients.
Add dry ingredients to wet and mix until no dry ingredients remain. Add in milk and beat one final time until smooth.
In a small pan, add sugar, cinnamon, salt and water over medium-high heat. Stir to combine until it starts to bubble. Keep stirring and swirling the pan until the sugar mixture becomes amber in colour. Be careful not to overcook. My caramel took approximately 4 minutes.
Arrange apple slices as desired in the bottom of the prepared pan. Pour caramel over the apples.
Pour cake batter evenly over apple slices. Smooth out the top with a rubber or offset spatula.
Bake for 35-40 minutes or until a toothpick comes out clean.
Let the cake rest in the pan for 10-15 minutes and then flip it onto a plate.
Let the cake rest for 30 minutes before serving with cinnamon whipped cream.

Instructions For the Cream

Add whipping cream into a clean bowl (if your house is super warm, place the bowl in the freezer for 15 minutes).
Use a hand mixer to beat the cream for 2-3 minutes. Add sugar, cinnamon, vanilla and salt and continue to beat until soft peaks form.

Notes

Make sure the cake pan you use is at least 2 or 3" in height! I used a 3".

I used unsweetened soy milk, but any milk will do!

If you are gluten-free, use Bob’s gluten free flour blend as a replacement.

Nutrition

The post Healthier Caramel Apple Upside Down Cake appeared first on Teri-Ann Carty.

Apple Cider Gummies

Teri-Ann Carty — Wed, 04 Jun 2025 08:00:41 +0000

Home » apple recipes

Apple Cider Gummies

Created by: Teri-Ann Carty

Naturally sweetened Apple Cider Gummies made with real fruit and fizzy cider! These chewy bites come in two fun flavours—Raspberry Apple Pear and Blueberry Apple—and are free from refined sugars, artificial ingredients, and fillers. They’re the perfect healthy snack to prep for the week ahead.

This post may contain affiliate links

Apple Cider Gummies

Gummies are the TREND right now, and I can’t wait for you to make mine! I am so excited to be partnering with Lonetree Cider for this recipe. This company is 100% Canadian-owned and uses local farmers’ apples to make their ciders. Now, most of you know that I have been alcohol-free for over 13 years, so when I can get my hands on top-quality, delicious Dealcoholised products, I jump at the chance. Just because I don’t drink doesn’t mean you don’t have to; Lonetree has the most delicious sounding ciders with the coolest flavours, so make sure you check them out!!

For this recipe, I went a little crazy and made TWO different gummies. I just had so much fun experimenting and trying out all the flavours. One featuring Lonetree authentic dry, crisp apple cider and one using their DELICIOUS Apple Pear Cider. These gummies are so easy to make, and you can use whatever moulds you have on hand. I used these super fun fruit moulds, but you do you! I used frozen blueberries with the authentic apple cider and frozen raspberries for the apple pear cider. I used honey in one and not the other, just to prove you can still eat candy sugar free!

I never really thought to make gummies myself until they started showing up all over the internet, and now I’m afraid – I’m hooked! Homemade gummies are a fun and delicious way to incorporate powerful ingredients into your daily routine. These apple cider gummies are made with fruit, gelatin, and naturally fizzy cider for a treat that’s as enjoyable as it is beneficial. Whip out your moulds and let’s get jelling!

What Are Apple Cider Gummies?

Apple cider gummies are bite-sized, chewy supplements made using apple cider and other natural ingredients. They’re a popular alternative to drinking raw vinegar, especially for those who want to enjoy the potential benefits of apple cider without the sharp taste. While many commercial versions focus on ACV extract, this homemade version uses actual apple cider, not only for flavour, but to keep the ingredients simple, accessible, and whole-food focused. And let’s get real here; these aren’t just any gummies, they’re made with Lonetree’s crisp, small-batch craft cider, giving them a fizzy, tart-sweet depth that sets them apart!

Ingredients for Apple Cider Gummies

Each flavour is made with just a few real food ingredients. Here’s what you’ll need:

Raspberry Apple Pear

Frozen raspberries: Intensely fruity and antioxidant-rich.
Dealcoholised Lonetree Apple Pear Cider: Naturally sweet and lightly fizzy.
Lemon juice: Brightens and balances the flavours.
Gelatin: The secret to that perfect gummy texture.

Blueberry Apple

Frozen blueberries: Juicy and rich in vitamins.
Dealcoholised Lonetree Dry Apple Cider: Drier, tangier base for depth.
Lime juice: Adds a refreshing citrus zing.
Honey (optional): For a touch of natural sweetness.
Gelatin: For structure and a bit of protein.

Note: You can use fresh fruit instead of frozen, but frozen fruit adds a more concentrated flavour.

How to Make Apple Cider Gummies

Prepare to be hooked on how easy these are to make and how delicious they are!

Blend

Add your frozen fruit, citrus juice, and Lonetree Apple Cider to a blender. Blend until completely smooth. Go slow when removing the lid—cider is fizzy!

Heat

Pour the mixture into a small pot and add honey (if using). Gently bring it to a simmer, but do not boil—boiling can ruin the gelatin’s binding power.

Add Gelatin

Sprinkle the gelatin evenly over the warm cider blend while whisking continuously to prevent clumps.

Pour and Set

Transfer to a large glass measuring cup. Let cool for 5 minutes. Pour into silicone molds placed on a cookie sheet. Refrigerate for 2 hours or overnight until fully set.

Store

Pop the gummies out of the molds and store them in a sealed container in the fridge. They’ll keep for up to 2 weeks.

Health Benefits of Apple Cider Gummies

These cider gummies are more than a cute snack—they’re full of beneficial ingredients:

Apple cider is associated with supporting digestion, blood sugar regulation, and healthy weight management.
Gelatin supports joint health and gut integrity.
Berries are rich in antioxidants and natural vitamin C.

While these aren’t a replacement for medical treatment or professional dietary advice, many people find incorporating gummies into their routine offers gentle, consistent support for overall wellness.

Why You’ll Love These Apple Cider Gummies

These aren’t your average vitamin chews. They’re naturally sweetened or sugar free entirely, which is great for heart health, diabetic diets and overall wellness. They are made with a small handful of wholesome ingredients, including Canadian made Lonetree Apple Cider! These gummies are incredibly easy to make and even easier to take, making your daily dose of apple cider a lot easier. This recipe is also kid friendly and free of dyes, preservatives, and artificial flavours! Not to mention, you’ve got two awesome flavour options, you can mix it up or stick to your favourite.

Can These Gummies Be Made Vegan?

Yes, but with one modification. Instead of gelatin, use agar-agar powder (a plant-based setting agent). Agar works differently and sets more firmly, so you may need to test the amount to get the right chew. Begin with 2 teaspoons of agar powder for every 1 cup of liquid and adjust as needed.

Apple Cider Gummies FAQ

What are the benefits of apple cider gummies? They may support digestion, blood sugar control, and weight management.

Are these better than store-bought options? These homemade gummies are free of refined sugars, artificial ingredients, and fillers. You know exactly what you’re putting into your body.

Where can I find the silicone moulds? You can grab them here on Amazon. They’re easy to use and make the cutest little shapes.

Did you make these gummies?

I would love to hear how yours turned out. Leave a rating and review below! Try these recipes next:

Black Sesame Bark

Peanut Butter Hemp Crispy Treats

High Protein Brownie Bites

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Apple Cider Gummies

Course Snack

Cuisine Canadian

Prep Time 15

Setting Time 2

Total Time 2 15

Servings gummies

Calories 14kcal

Author Teri-Ann Carty

Equipment

silicone molds
small pot, whisk, large glass measuring cup

Ingredients

Sugar free Raspberry Apple Pear Ingredients

1 cup frozen raspberries*
1 can Dealcoholised Lonetree Apple Pear Cider
3 tbsp lemon juice
4 tbsp gelatin

Blueberry Apple Ingredients

1 cup frozen blueberries*
1 can Dealcoholised Lonetree Dry Apple Cider
3 tbsp lime juice
3 tbsp honey
4 tbsp gelatin

US Customary - Metric

Instructions

Add frozen fruit, lime or lemon juice and cider into a blender and blend until smooth. Carefully and slowly remove lid as the cider is fizzy!
Add mixture into a small pot. Stir in honey (if using!) and bring to a simmer. Be careful not to boil the mixture or the gelatin will bind and become very difficult to work with.
Remove from the heat and sprinkle gelatin over the cider mixture, whisking constantly.
Transfer to a large glass measuring cup and allow it to cool for 5 minutes*.
Place silicone molds onto a cookie sheet. Carefully pour mixture into the molds. Place in the refrigerator for approximately 2 hours up to overnight.
Remove from the silicone molds and enjoy!!
I transferred my gummies to a container with a lid and stored in my fridge. Keeps for approximately 2 weeks.

Notes

*You can use fresh fruit if you prefer, but I love the concentrated flavour frozen fruit provides.

*If you have clumps of gelatin that won't dissolve (it happens!!), strain it through a fine mesh strainer when pouring it into the glass measuring cup.

Nutrition

The post Apple Cider Gummies appeared first on Teri-Ann Carty.

Apple Cinnamon Granola

Teri-Ann Carty — Fri, 22 Nov 2024 09:00:04 +0000

Home » apple recipes

Apple Cinnamon Granola

Created by: Teri-Ann Carty

Enjoy my Apple Cinnamon Granola filled with autumn vibes thanks to the delicious combination of cinnamon, maple syrup, and grated apple. It’s gluten-free, easy to make, and packed with a satisfying crunch that pairs beautifully with yogurt, milk, or just on its own as a snack!

This post may contain affiliate links

Healthy Apple Cinnamon Granola

A few weeks ago I put a poll on my IG stories asking y’all what flavour of granola you wanted next. The answer was almost a tie. Well, not really 65% of you wanted Apple Cinnamon and the rest of you wanted Snickers. I promise you that Snickers is coming but I just couldn’t contain myself when I saw how many of you wanted apple cinnamon… I mean it is the season of apples and I just got so excited! My other fall-inspired granola, the Carrot Cake Granola has gotten so much attention and love I knew I had to give you another one. I love adding fresh ingredients to my granola and this time I went for apple. It does alter the bake time because the fruit needs time to dehydrate somewhat but the wait is totally worth it.

I baked mine for 35 minutes, let it cool completely and then baked it again for 10 minutes as I wasn’t satisfied with the texture. Re-baking or baking twice is not something I am new to, but I haven’t really talked to you guys about it. Baking twice is absolutely fine as long as you keep a close eye on things. Think about biscotti for example; they are a twice-baked cookie and boy are they delicious. The second bake is necessary for that crispy and crunchy outcome. If my baking sheets were larger I could have spread it out more evenly and probably wouldn’t have needed that second bake. No harm no foul. It tastes and smells amazing. If you need any granola-making essentials you can check out what I use here.

I also loved The First Mess’s take on an apple cinnamon granola and inspired me to make this flavour profile all my own! Anyway, if you’re looking for a whole new granola to try – this Healthy Apple Cinnamon Granola should be it! Packed with warm spices, fresh apples, and a mix of crunchy nuts and seeds, it’s perfect for meal prep, easy to store, and delicious as breakfast or a snack!

Apple Cinnamon Granola Ingredients

Oats: The heart of any good cinnamon granola recipe. Be sure to use gluten-free oats if needed, as they give this granola its chewy texture and fibre.
Raw Almonds & Walnuts: These nuts add a crunchy texture and are full of healthy fats, giving this apple cinnamon granola a rich, nutty flavour. Swap for whatever nuts you have on hand!
Pumpkin Seeds: A source of protein and a nice touch of crunch. They add a subtle earthy flavour that pairs perfectly with the cinnamon and apple.
Dried Coconut: Adds a hint of natural sweetness and a tropical touch to this granola recipe.
Raisins: Soaked in warm water, raisins add chewy sweetness without the hard texture they sometimes have. Dried cranberries, cherries or blueberries would be lovely as well.
Hemp Seeds & Ground Flax: Both of these are packed with nutrients, providing a boost of omega-3s and protein to keep this granola satisfying and healthy.
Cinnamon: A must for a cinnamon granola recipe! It brings warmth and that cozy, fall flavour we all love.
Salt: Just a pinch to balance the sweetness and enhance all the flavours.
Tahini: This nutty, creamy ingredient helps bind the granola and adds richness. You can swap it for any other nut or seed butter you prefer.
Olive Oil: Helps the granola get that perfectly crisp texture when baked.
Maple Syrup: Naturally sweetens the granola and adds a hint of caramel flavour, making it a perfect match for the cinnamon and apple.
Vanilla Extract: Enhances the warm, cozy flavours in this apple cinnamon granola recipe.
Grated Apple: The star ingredient! Adding fresh, grated apples brings out the flavours of fall. Make sure to squeeze out the excess water to keep the granola crunchy.

How to Make Apple Cinnamon Granola

Prepare Your Ingredients

Preheat the oven to 320°F convection. Add all dry ingredients (except grated apple) to a large mixing bowl and stir to combine.

Heat the Wet Ingredients

In a small pot, combine tahini, olive oil, maple syrup, and vanilla. Stir over medium heat until fully mixed.

Combine

Pour the warm wet ingredients over the dry ingredients and stir well. Grate the apple, squeeze out the excess water, and fold it into the granola mixture.

Bake

Spread the mixture evenly across two large baking sheets to avoid overcrowding. Bake for 20 minutes, then rotate the pans for even cooking. Bake for an additional 10-15 minutes or until golden brown and dry to the touch.

Cool Completely

Let the granola cool completely before transferring it to an airtight container and enjoying.

What to Eat with Apple Cinnamon Granola

This apple cinnamon granola is versatile and can be enjoyed in many ways:

On Yogurt: Spoon it over your favourite yogurt for a quick, healthy breakfast.
With Milk: Just like classic cereal, pour some milk over a bowl of granola for a comforting breakfast.
As a Topping: Sprinkle it on smoothie bowls or baked apples for extra crunch and flavour.
By Itself: This granola is so tasty that it makes a great snack all on its own.

Why You’ll Love This Cinnamon Apple Granola

With the sweetness of maple syrup, a touch of cinnamon, and fresh apple, this granola is a treat for your tastebuds. You can customize it however you’d like such as using different nuts, adding dried cranberries, or swapping the tahini for almond butter to make it your own. It’s also super easy to make and can be enjoyed as breakfast, a snack or as dessert!

How to Store Granola to Keep it Crunchy?

To keep your apple cinnamon granola fresh and crunchy, store it in an airtight container at room temperature. It will stay crisp for up to two weeks, and you can even freeze it for longer storage.

Tips for Making This Apple Cinnamon Granola

Soak your dried fruit: I like to soak my dried fruit for 10 minutes in warm water before adding to the ingredients. It helps soften the fruit so you don’t end up with hard rocks in your granola!
Consider the bake twice method: I ended up having to bake my granola twice and its possible that if I used larger pans this wouldn’t have been necessary but I let it completely cool after the first bake and then popped it back in for an additional ten minutes and preferred the outcome after the second bake.
Let things cool completely: I know how hard it is to resist but let things cool down completely before you lift your granola from the pan. This ensure clumps!

Did you make this granola?

Leave a rating and review below and let me know how you liked it! Try these granola recipes next:

Nut Free Tahini Granola

Grain Free Miso Maple Granola

Gluten-Free Cinnamon Toast Crunch Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Apple Cinnamon Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 20

Cook Time 35

Total Time 55

Servings cups

Calories 495kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
measuring cups and spoons
oven
large mason jar
box grater

Ingredients

3 cups oats
1 cup raw almonds roughly chopped
1 cup walnuts roughly chopped
½ cup pumpkin seeds
½ cup dried coconut
½ cup raisins soaked in warm water for 10 minutes
¼ cup hemp seeds
¼ cup ground flax
1 tbsp cinnamon
¾ tsp salt
½ cup tahini
½ cup olive oil
½ cup maple syrup
1 tbsp vanilla
1 large apple grated and water squeezed out

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients into a large bowl. Stir to combine.
Add wet ingredients into a small pot. Stir over medium heat until fully combined.
Pour wet over dry and stir until no dry ingredients remain.
Use a box grater to grate the apple. Squeeze out as much water as you can.
Fold grated apple into ingredients.
Spread evenly onto 2 baking sheets. The mixture shouldn't be too thick or it won't evenly bake.
Bake for 20 minutes. Turn the pans 180 degrees to ensure even baking. Bake for an additional 10-15 minutes until granola is golden brown and dry to the touch. (Don't be afraid to overbake slightly! The moisture in the apples might need extra time to get fully clumpy!)
Wait for the granola to cool completely before using a hard spatula to lift off of pans.
Transfer to mason jars and store in the pantry.

Nutrition

The post Apple Cinnamon Granola appeared first on Teri-Ann Carty.

Brown Butter Apple Crumble

Teri-Ann Carty — Fri, 11 Oct 2024 08:00:15 +0000

Home » apple recipes

Brown Butter Apple Crumble

Created by: Teri-Ann Carty

Enjoy making this Brown Butter Apple Crumble as much as you enjoy eating it! It's the perfect cozy and delicious fall dessert, featuring tender granny smith apples tossed in cinnamon and sugar, then topped with a crunchy, nutty crumble made from oats, gluten-free flour, and brown butter. The browned butter adds a deep, rich flavour, while the crumble bakes to a perfect golden brown. Serve it warm with ice cream, whipped cream, or yogurt for an irresistible treat!

This post may contain affiliate links

The Best Apple Crumble

Calling all apple fans! Apple crisp has been a mainstay in my family for as long as I can remember. My mom has made her version of it for desserts more times than I can count. I love apple crisp but THIS BROWNED BUTTER APPLE CRUMBLE is on a whole other level (sorry mom). I have a thing for browned butter. I have several recipes using this liquid gold and can’t see myself stopping anytime soon. It has this magical ability to elevate any recipe, so if it’s MAGIC why wouldn’t we take the extra time to make it? I know that browning butter before using it is not everyone’s thing but I promise you it is so worth the additional few minutes.

Apple season is still in full swing and I am thrilled about it. Apples are still relatively inexpensive and are so versatile! If you haven’t checked out all my apple recipes I encourage you to, they are easy, tasty, gluten-free and delicious. So why is apple crumble so dang good? I think it is one of the easiest desserts to make, everyone loves apples and it is never too sweet, it’s always just right. When I first started baking apple crumble (or crisp) was easily one of my favorite things to make because it’s a bit foolproof – you chop some apples, you throw them in a container with some cinnamon and oats and ya bake! Desserts can be intimidating especially if there is pastry, cakes or frostings involved and an apple crisp has two steps, slice apples, and make the crumble. It’s that easy and perfect, it’s a no-fuss dessert that always turns out deliciously and gets eaten up real quick!

What You’ll Need

Hexclad Pots
8×8-inch baking dish

Brown Butter Apple Crumble Recipe Ingredients

For this easy apple crumble recipe, you’ll need a few basic ingredients, most of which you probably already have in your pantry!

Oats: The foundation of the crumble topping, creates an irresistible texture and a hearty base to the crisp. Oats toast beautifully in the oven, giving the crumble a golden-brown, slightly chewy texture that contrasts with the tender apples underneath. They also help absorb some of the apple juices as they bake, keeping the crumble from becoming soggy.
Gluten-Free Flour: Helps to bind the oats, walnuts, and other crumble ingredients together, creating a cohesive topping that crisps up nicely in the oven. If you don’t need this recipe to be gluten-free, feel free to use all-purpose flour or even almond flour for a nutty flavour and additional protein.
Cinnamon: The quintessential spice of autumn! Cinnamon gives the apple crumble its classic, cozy flavour. It enhances the natural sweetness of the apples while adding warmth to the dish. Try experimenting with other spices like nutmeg, ginger, or cardamom for a more complex flavour profile, but cinnamon is the key to achieving that traditional apple crumble taste.

Walnuts: Mixing your oats with crushed walnuts adds an amazing layer of complexity to your crumble topping. Walnuts also provide healthy fats, protein, and omega-3s, making the crumble a bit more nutritious. You can swap walnuts for pecans, which have a softer texture and a sweeter, buttery flavour. Prefer a nut-free version, omit the nuts altogether.
Butter: The browned butter is truly the star of this recipe. Browning the butter adds a deep, nutty, caramel-like flavour that elevates the entire dish. It transforms a simple apple crumble into something rich, indulgent, and packed with flavour. If you need a dairy-free option, use plant-based butter or coconut oil.
Sugar: Sweetens both the apple filling and the crumble topping, creating a perfect balance of flavours. I prefer using brown sugar because of its molasses content, which adds a deeper and warmer flavour. You can use coconut sugar for a more natural sweetener or if you like your crumble a bit more tart, feel free to reduce the amount of sugar in the recipe.
Apples: You can truly use any apples you’d like, however, I went with Granny Smith and have zero regrets. The apples are the heart of this crumble. Granny Smith apples are ideal because they hold their shape during baking and their tartness balances the sweetness of the crumble. The apples soften as they bake, but they don’t turn to mush, providing the perfect texture contrast to the crunchy topping. You can mix in other apple varieties like Honeycrisp or Pink Lady for a sweeter flavour, or even try pears for a different twist on the recipe. I didn’t peel my apples as I picked them myself and they are organic. I love leaving the skin on for extra fibre.
Salt: A pinch of salt might seem like a small addition, but it makes a huge difference in enhancing all the flavours. Salt balances the sweetness from the apples and sugar, and brings out the warm, nutty flavour of the browned butter.

How to Brown Butter

Browning butter might sound fancy, but it’s incredibly simple and so worth the extra step. Here’s how to do it:

Place butter in a small pot over medium heat. Let it melt, swirling the pot occasionally.
Once the butter is melted, keep the pot moving as the foam starts to rise to the top. You’ll notice the butter underneath beginning to change colour.
When the butter reaches a warm, caramel colour and smells nutty, remove it from the heat.
Let it cool slightly before using it.

How to Make This Apple Crumble

Preheat the Oven

Set your oven to 375°F and lightly grease an 8×8-inch baking dish.

Prepare the Crumble

Combine oats, gluten-free flour, cinnamon, walnuts, and sugar in a bowl. Pour the cooled browned butter over the mixture and stir until fully combined.

Prepare the Apple Filling

Core and slice your granny smith apples and toss them with cinnamon, brown sugar, and a pinch of salt, then spread them evenly in the baking dish.

Bake & Serve

Sprinkle the crumble mixture evenly over the apples. Place the dish in the oven and bake for 40-50 minutes, until the crumble topping is golden brown and the apples are tender. If the crumble is browning too quickly, tent it with foil to prevent burning. Let the crumble cool slightly before serving with vanilla ice cream, whipped cream, or yogurt.

What Are The Best Apples for Apple Crumble?

The best apples for apple crumble are firm and slightly tart varieties like Granny Smith. They hold their shape during baking and offer a great contrast to the sweetness of the crumble. If you prefer a sweeter crumble, you can mix Granny Smith with sweeter apples like Honeycrisp or Gala for a more balanced flavour.

Apple Crumble Recipe FAQs

Do I need to brown the butter? No, but I highly recommend it! Browning the butter takes this apple crumble to the next level by adding a rich, nutty flavour. If you’re short on time, you can use melted butter instead, but trust me, it’s worth the extra few minutes.

Should I peel the apples? I didn’t peel my apples but you can. Leaving the skin on adds extra fibre and nutrients. If you prefer a smoother texture, feel free to peel them.

Can I make this apple crumble vegan? Yes! Simply swap the butter for a plant-based alternative to make this recipe vegan.

Best Apple Crumble Recipe Tips

Use Firm Apples: Apples like Granny Smith or Honeycrisp are best for baking because they hold their shape and don’t turn mushy.
Press the Crumble Topping: When spreading the crumble over the apples, press it down slightly to ensure it stays together while baking.
Let It Cool: Allow the crumble to cool for a few minutes before serving to give the flavours time to meld and the topping time to firm up.
Serving Suggestions: This crumble pairs perfectly with vanilla ice cream, whipped cream, or a dollop of Greek yogurt.

You’ll Be Making This Apple Crumble Recipe on Repeat Because:

It’s easy to make with just a few simple ingredients.
The browned butter adds an incredible depth of flavour.
It’s naturally gluten-free and can easily be made vegan.
You don’t need to peel the apples (hello, extra fibre!).
It’s easy to customize, try adding protein powder to the crumble too – I’ve done it and it is delish!
It’s the perfect dessert for cozy fall evenings, especially served with ice cream or whipped cream!

Other Recipes You Might Like

Don’t forget to rate the recipe and share my website with a friend.

Black Tahini Brown Butter Chocolate Chunk Cookies

Tahini Brown Butter Rice Crispy Treats

Vegan Brown Butter Walnut and Tarragon Farfalle

Brown Butter Pumpkin Chocolate Chip Cookies

Gluten Free Apple Crumble Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Brown Butter Apple Crumble

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 736kcal

Author Teri-Ann Carty

Equipment

8x8 Casserole Dish
Medium Pot

Ingredients

1½ cup gluten-free oats
½ cup gluten-free flour
1 tsp cinnamon
½ cup walnuts chopped
½ cup butter browned
½ cup sugar of choice I used brown
½ tsp salt
6 medium apples cored and sliced (if organic don't bother peeling!)
1 tsp cinnamon
2 tbsp sugar of choice I used brown
pinch of salt

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Lightly grease your casserole dish.
Prepare your crumble topping first.
Place butter in a small pot over medium high heat. Allow the butter to melt swirling the pot occasionally.
Once butter has fully melted keep the pot moving. Eventually foam will start to rise to the top and the butter will start to turn a darker colour underneath. Once the butter turns a warmer caramel colour remove pot from the heat. You can transfer butter to a jar or measuring cup to cool while you mix the remaining ingredients.
Add crumble ingredients to a bowl and pour cooled browned butter on top. Stir to combine until no dry ingredients remain.
Cut apples in quarter and thinly slice. Transfer to prepared dish and season the apples with cinnamon salt and sugar. Toss to combine.
Evenly spread crumble topping on top of apples.
Place in the oven to bake. Check on the crumble at 40 minutes. If the crumble starts to brown to quickly, tent it with tinfoil.
Continue to bake up to the 50 minute mark. Apples should be cooked.
Serve with ice cream, whipped cream or yogurt.

Notes

You don't need to brown the butter for this recipe but I highly recommend you do! It takes less than 10 minutes and the taste is incredible. Use whatever apples you love!!!

Nutrition

The post Brown Butter Apple Crumble appeared first on Teri-Ann Carty.

Apple Cinnamon Fritter Pancakes

Teri-Ann Carty — Fri, 27 Sep 2024 08:00:44 +0000

Home » apple recipes

Apple Cinnamon Fritter Pancakes

Created by: Teri-Ann Carty

These fluffy Apple Cinnamon Fritter Pancakes are ready in less than 20 minutes and will have you singing and dancing for days because they freeze well making them ideal for meal prep! I topped these off with a delicious homemade cinnamon butter that is hard to keep your hands off! They are gluten-free, easily made vegan and so very tasty, ideal for slow Sunday mornings or anytime you're craving fall-inspired pancakes.

This post may contain affiliate links

The Best Apple Cinnamon Fritter Pancakes

If you’re a fan of fluffy gluten-free apple pancakes, you’re in the right place! With apple season in full swing, I’ve created the easiest Apple Cinnamon Fritter Pancakes recipe packed with cozy spices and good feels. They have all the flavours of an apple fritter without all the fuss. These pancakes are perfect for a cozy weekend breakfast or meal prep for the week, and they pair beautifully with my homemade cinnamon butter. It’s so easy and comes together in a matter of minutes. This simple recipe will transform your pancakes, waffles, toast and hey, I’d even slather my sweet potatoes with it!

The homemade Cinnamon Butter will take your pancakes to the next level. Inspired by the butter genius Thomas Straker. He’s the guy that turns butter into all sorts of amazing things and while I have yet to see him do a cinnamon butter I am quite sure I could take a deeper dive. This version is simple, using just butter, honey, and cinnamon (no powdered sugar here!). It’s the perfect addition to your pancake stack, adding warmth and sweetness to every bite. The cinnamon butter comes together in a bowl with an electric hand mixer but feel free to double the batch and bust out your standing mixer or food processor. I use unsalted butter for this recipe and add salt to taste after. If you are using salted butter, make sure you taste it before adding more salt!

I love me a stack of pancakes. It’s most definitely a love language of mine. If you are in my close circle, I have made you pancakes. If not, you need to come over on a Sunday morning so I can rectify that. These pancakes were made several times before finding the right blend and ratios of flours. I love the IDEA of almond flour pancakes but the truth is I find them mushy. I’ll keep working on them because I KNOW I can nail it but until then THIS will be my ultimate pancake recipe. Gluten-free flour isn’t created equal across the board. Some gluten free flours have guar gum, and xanthan gum and some do not. I tried BOTH for this recipe and found that the Bobs 1:1 worked best. It already has xanthan gum in it so no need to add that. If you aren’t gf then please use your favourite all-purpose flour! If you have a fave gf flour, use that! All floors will create a slightly different texture.

Ingredients for Apple Cinnamon Fritter Pancakes

Buckwheat Flour: Despite its name, buckwheat is naturally gluten-free, making it a great alternative to traditional wheat flour. It’s also rich in fibre, antioxidants, and essential minerals like magnesium, adding a nutritional boost to the pancakes. Buckwheat flour has a denser texture, which pairs beautifully with the lightness of the apples and cinnamon, providing a hearty, wholesome bite.
Gluten-Free Flour Blend (Bob’s Red Mill): I used Bob’s Red Mill Gluten-Free Flour Blend for this recipe because it delivers consistent results, ensuring the pancakes are light and fluffy without any gluten. This flour blend is made from a mix of gluten-free grains, such as rice flour, potato starch, and sorghum flour, providing a good structure for the pancakes without compromising on texture.
Vanilla Extract: Vanilla extract plays an important role in elevating the flavour of the pancakes by adding a sweet, aromatic note. It balances the earthy flavours of the buckwheat flour and spices like cinnamon while complementing the sweetness of the apples. Even though it’s a small addition, vanilla brings warmth and richness to the recipe, making every bite more flavorful and satisfying.
Baking Powder: This ingredient is essential for creating fluffy pancakes. Baking powder causes the batter to rise, making the pancakes light and airy. Without it, your pancakes would turn out dense and flat. Make sure your baking powder is fresh for the best results, as it ensures the right amount of rise during cooking.
Cinnamon, Nutmeg, Ginger: This trio of spices gives the pancakes their cozy, warming fall vibes. Cinnamon offers a sweet, earthy depth, while nutmeg and ginger add a touch of warmth and spice. These spices are what make these pancakes feel like a hug on a chilly morning! You can adjust the levels of each spice to suit your taste, but together, they create the perfect balance.

Eggs: Eggs provide structure to the pancakes, helping them hold together and stay fluffy as they cook. If you’re making these pancakes vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water for each egg).
Milk of Choice: Whether you choose almond, oat, or regular milk, this liquid helps bind the dry ingredients. You can even use coconut milk for a richer, creamier texture.
Coconut Sugar or Brown Sugar: Both of these sugars add a subtle sweetness to the batter, enhancing the flavour of the apples and spices without making the pancakes overly sweet. Coconut sugar has a caramel-like flavour and a lower glycemic index than refined sugar, making it a great choice for healthier baking. Brown sugar, on the other hand, adds more moisture and depth of flavour. You can omit sugar if you’re looking to make these pancakes only sweetened naturally.
Olive Oil: Olive oil keeps the pancakes tender and adds a subtle richness. It’s a healthier alternative to butter and adds healthy fats to the mix. You can swap it for coconut oil if you prefer a more tropical flavour, or use melted butter for a more traditional pancake texture.
Apple: These apple cinnamon fritter pancakes would not be complete without diced apple! The addition of apple brings a fresh, juicy burst of sweetness and texture to every bite. Choose a firm apple variety, like Honeycrisp or Granny Smith, for the best flavour and texture. The apples cook slightly as the pancakes cook, releasing their natural sugars into the batter.

Don’t Forget the Cinnamon Butter!

Soft Butter: If you’re making the homemade cinnamon butter you’ll want to ensure your butter is warmed and softened (not melted) so that you can mix it with the other ingredients.
Honey: Instead of powdered sugar, honey adds natural sweetness to the cinnamon butter. It blends seamlessly into the butter, creating a smooth and luscious spread that’s perfect for melting over warm pancakes.
Cinnamon: This spice is key to giving the butter that warm, cozy flavour that complements the apple cinnamon fritter pancakes perfectly. It’s sweet, slightly spicy, and aromatic—everything you want in a fall breakfast.
Sea Salt: A pinch of sea salt balances out the sweetness and enhances the flavour of the cinnamon butter. It adds just the right amount of contrast to make every bite more flavorful. You can skip the additional salt if you are using salted butter or want to keep things low in sodium.

How to Make Apple Cinnamon Fritter Pancakes

Prepare the Batter

Start by whisking together the dry ingredients; flours, ground flax, baking powder, and spices in a bowl. In a separate bowl, mash the banana, then whisk in eggs, milk, oil, sugar, and vanilla. Combine the dry ingredients with the wet ingredients and fold in the diced apple. Let the batter rest for 5 minutes.

Cook the Pancakes

Preheat your nonstick skillet over medium heat. Grease the skillet with nonstick spray, butter, or oil, and ladle out the batter. Cook over medium heat until golden brown on both sides, flipping halfway through. These pancakes will puff up nicely and develop a gorgeous golden colour.

Make the Cinnamon Butter

In a medium bowl, combine soft butter, honey, cinnamon, and sea salt. Use an electric hand mixer to beat the butter until it’s smooth and fluffy. Transfer to a small jar and store in the fridge until ready to use.

Serve

Top your pancakes with a generous spread of cinnamon butter and drizzle with maple syrup for the ultimate fall breakfast! Add fresh fruits, and a dollop of yogurt or granola on top if you’re looking to make a decadent stack of pancakes!

Tips for Making the Best Pancakes

Let the Batter Rest: Allowing the batter to sit for a few minutes ensures the baking powder activates, giving your pancakes that perfect fluffy texture.
Grease the Pan Well: Whether you use butter, oil, or nonstick spray, make sure your skillet is well-greased for easy flipping and golden-brown pancakes.
Use Fresh Spices: Fresh cinnamon, nutmeg, and ginger will give your pancakes the best flavour. If your spices have been sitting in the pantry for a while, consider replacing them for the best results.

Apple Cinnamon Pancakes FAQs

How do you keep pancakes warm? To keep pancakes warm while cooking multiple batches, place them on a sheet pan in a preheated oven at 200°F. This will ensure they stay warm without drying out.

How do you make mini pancakes? To make mini pancakes, simply use a smaller ladle or spoon to drop the batter into the pan. Adjust the cooking time, as smaller pancakes will cook faster.

Can you make this recipe vegan? Yes! To make these apple cinnamon fritter pancakes vegan, swap the eggs for flax eggs (1 tbsp ground flax mixed with 3 tbsp water per egg) and use plant-based milk and butter. The pancakes will still turn out fluffy and delicious!

Did you make these healthy apple pancakes? Leave a rating and review below to let me know how yours turned out!

Try These Pancakes You’ll Also Love:

Gingerbread Buckwheat Pancakes

Banana Cassava Oat Pancakes

Chai Apple Spiced Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Apple Cinnamon Fritter Pancakes with Homemade Cinnamon Butter (Gluten-Free)

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 763kcal

Author Teri-Ann Carty

Equipment

nonstick pan
large bowl
cutting board
measuring cups and spoons
spatula

Ingredients

Pancake Ingredients

1 cup light buckwheat flour
½ cup gluten-free flour blend
1 tbsp baking powder
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 egg
1¼-½ cup milk of choice
2 tbsp olive oil
1 tsp apple cider vinegar
1 tbsp coconut sugar
1 tsp vanilla
1 apple small dice

Cinnamon Butter Ingredients

½ cup soft butter
¼ cup honey
1 tsp cinnamon
Pinch sea salt

US Customary - Metric

Instructions

Whisk dry ingredients and set aside.
In a separate bowl whisk together egg, milk, olive oil, apple cider vinegar, sugar and vanilla until fully combined.
Add dry to wet and stir until just combined.
Add chopped apple and fold together until combined. Let the batter rest for 5 minutes.
Heat a nonstick pan over medium high heat. Use butter, oil or nonstick spray to lightly grease pan.
Use a ladle or ice cream scoop to measure out pancakes. Cook until brown on both sides.
Smear cinnamon butter onto pancakes and top with granola and maple syrup.
Add softened butter, honey, cinnamon and salt to a medium sized bowl. Use an electric hand mixer to whip the butter until light and fluffy. Transfer to a jar with a lid and place in the fridge until you are ready to use. Remove from the fridge before using to allow it to soften slightly.

Notes

If the cinnamon butter separates, do not be concerned. You can re-whip it using your hand mixer.

Nutrition

The post Apple Cinnamon Fritter Pancakes appeared first on Teri-Ann Carty.

Gluten-Free Apple Crumble Cake

Teri-Ann Carty — Wed, 25 Sep 2024 08:00:18 +0000

Home » apple recipes

Gluten-Free Apple Crumble Cake

Created by: Teri-Ann Carty

Make this Gluten-Free Apple Crumble Cake and fall obsessed in minutes! This high-protein dessert is a dream come true for so many reasons; it's decadent without being heavy, it's gluten-free and easy to digest, it's sweet but not going to spoil your sweet tooth and it's just downright beautiful! It's packed with warm spices and the addition of protein powder makes it a nutritious choice, perfect for enjoying any time of day and sure to become a seasonal favourite.

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High Protein Gluten-Free Apple Crumble Cake

Apple season is here, and if you know me that is a big deal because one of my favorite things is apple picking! Get ready because I have some apple recipes that will blow your socks off and we are starting with a banger – this Apple Crumble Cake is gonna make you scream with excitement. I created a crumble cake last year and ever since then, all I want to do is add my delicious crumble on top of everything. I created an amazing gluten-free crumble recipe that is just enough sweet and with a dash of salt, it makes the crumble a layer you won’t forget! If you’re in Toronto and want to go apple picking; this is the place that the hubby and I frequent for some gorgeous organic apples.

This cake gets a nice boost of protein from my favourite protein powder. I used the Energy Booster protein cause these days I could use all the help I can get! The days are getting shorter and this is only the beginning of it in the northern hemisphere! This protein has cordyceps and ginseng making it perfect for your morning smoothie, pancakes or in this case CAKE!

If you’re craving all the flavours of fall but want something that’s also gluten-free and packed with wholesome ingredients, this apple crumble cake is the ideal choice. The best part? It’s super easy to make, and the results are irresistible! You’re going to love it.

What You’ll Need for This Apple Crumble Cake

8″ springform pan
mixing bowls
measuring spoons and cups
offset spatula & rubber spatula

Gluten-Free Apple Crumble Ingredients and Substitutions

Eggs: Essential for binding the ingredients and giving the cake its structure. They help the cake rise and create that light, fluffy texture. For a vegan option, you can replace the eggs with flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg). While flax eggs won’t provide as much lift, they will help bind the ingredients and add moisture.
Sugar: Sweetens the cake and helps create a tender crumb. It also aids in browning, giving the cake a golden colour. If you want a more natural sweetener, you can swap regular sugar for coconut sugar, cane sugar or monk fruit. Coconut sugar has a lower glycemic index and a subtle caramel flavour that pairs beautifully with the spices in this recipe.
Vanilla: Consider this ingredient in every baking recipe and you’ll never dislike it! Vanilla enhances flavours and makes all other ingredients shine. It adds a beautiful depth to the warmer spices.
Olive Oil: Using olive oil will keep the cake moist without making it greasy, and it adds a slight richness to the flavour. If you prefer, you can use melted coconut oil however you can expect a mild tropical flavour to be added to the cake.
Milk: Use any type of milk you’d like for this recipe. Dairy-free or regular cow’s milk will both work perfectly fine. Milk provides moisture to the batter, ensuring the cake doesn’t dry out.
Gluten-Free Flour Blend: A good gluten free flour blend keeps the cake light and fluffy without gluten. If you have questions about gluten free baking you should download my FREE Living Gluten Free Ebook for helpful tips and gluten-free substitutions when baking. Gluten-free flour can sometimes be dense, so finding a blend that contains xanthan gum is key for mimicking the elasticity and structure that gluten would normally provide. If your gluten-free blend doesn’t contain xanthan gum, you’ll need to add about 1/2 teaspoon to the dry ingredients to help bind everything together. If you’re not gluten-sensitive, you can use all-purpose flour instead.

Botanica Protein Powder: The protein for your apple crumble cake comes from none other than Botanica! By adding protein powder to this recipe you increase the nutritional value and make it a bit more filling. I use Botanica’s Energy Booster Protein, which not only adds protein but also includes cordyceps and ginseng, offering an energy boost! Any unflavored or vanilla protein powder will work, but make sure it complements the flavours of the cake. You can also skip the protein powder if you don’t need the extra boost but replace it with an equal amount of flour.
Baking Powder: Baking powder helps the cake rise, giving it a soft, fluffy texture. Without it, the cake would be dense and heavy.
Spices (Cinnamon, Ginger, Nutmeg): These warm spices are the heart of this cake and most autumn recipes as they give cozy vibes. Cinnamon provides warmth, ginger adds a slight zing, and nutmeg offers a deep, earthy sweetness. Feel free to experiment with all spice or cloves for a spicier flavour. You can also adjust the levels of each spice to suit your taste.
Diced Apple: Their natural sweetness and tartness perfectly complement the warm spices. As the apples bake, they soften, giving the cake a lovely texture and bursts of apple flavour. Crisp Granny Smith apples are perfect for baking because they hold their shape and balance the sweetness of the cake. You can also use Honeycrisp or Braeburn for a slightly sweeter option. If you’re out of apples but keen on making this recipe, you could substitute with pears or even peaches for a different twist.

Crumble Topping Ingredients

Gluten Free Oats: Certified gluten-free oats add texture and help form the delicious clusters that make this crumble so satisfying. Oats also provide a nice chew and absorb the butter and sugar, creating a crisp topping.
Gluten Free Flour: The gluten-free flour in the crumble helps hold everything together and provides a light crispiness as the crumble bakes. If you’re not gluten-sensitive, regular all-purpose flour will work just fine here. You can also try using almond flour for a nuttier flavour and added protein.
Brown Sugar: Brown sugar adds sweetness and a deep, caramel-like flavour that pairs perfectly with the cinnamon and apples.
Cinnamon: Cinnamon enhances the warm, cozy flavour of the crumble and ties all the ingredients together.
Pecans: Pecans add a nutty, buttery crunch to the crumble, complementing the sweetness of the apple filling. Walnuts or hazelnuts work well if you don’t have pecans. You could also omit the nuts altogether if you’d like a nut-free recipe.
Butter: Butter holds the crumble together, ensuring it forms nice clusters. As it bakes, the butter melts into the sugar and oats, creating a crunchy, golden topping. For a dairy-free option, use vegan butter or coconut oil. Both will give you a crispy crumble, but the flavour will be slightly different.

How to Make This High Protein Gluten Free Apple Crumble Cake

Preheat and Prepare

Preheat your oven to 350°F and grease an 8” springform pan. Line the bottom with parchment paper for easy removal later.

Make the Easy Apple Filling

In a mixing bowl, whisk together olive oil, sugar, eggs, milk, and vanilla. In another bowl, combine your gluten-free flour, xanthan gum (if needed), protein powder, baking powder, and spices. Slowly add the dry ingredients to the wet mixture and whisk until smooth. Fold in the diced apple last.

Make the Crumble Topping

In a separate bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, pecans, and a pinch of salt. Pour the melted butter over the top and stir until it forms clumps.

Make the Glaze (Optional)

While the cake cools, whisk together icing sugar, cream, cinnamon, vanilla, and a pinch of salt. Once the cake is completely cool, drizzle the glaze over the top.

Assemble the Cake & Bake

Pour the batter into your prepared baking dish and smooth it out. Scatter the crumble topping evenly over the cake batter. Bake for 45-50 minutes or until a skewer comes out clean and the cake is golden brown. Let the cake cool for 15 minutes before removing from the pan. Apply your optional glaze once the cake has fully cooled and enjoy!

Gluten-Free Apple Crisp FAQs

What are the best apples for apple crumble?: Crisp, tart apples like Granny Smith or Honeycrisp work best for apple crumble. They hold their shape and add a lovely balance of sweetness and tartness to the filling.

Can you make this recipe vegan?: Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water per egg) and use plant-based milk and butter.

Are oats gluten-free?: While oats are naturally gluten-free, make sure to use certified gluten-free oats to avoid any cross-contamination if you have a gluten sensitivity.

Why is my apple crumble topping not crunchy?: If your crumble topping isn’t crunchy, it may be because there’s too much moisture. Make sure to use the right amount of butter and bake the crumble long enough for it to crisp up.

What’s the difference between apple crumble and apple crisp?: The terms are often used interchangeably, but traditionally, apple crisps have a topping made with oats, while apple crumbles have a more streusel-like topping without oats. This recipe combines the best of both worlds!

Here’s Why You’ll Love This Gluten-Free Apple Crumble Cake

You’ll love this Gluten-Free Apple Crumble Cake because it’s made more than just a delicious treat, it’s also protein-packed! The cake is infused with warm fall spices like cinnamon, nutmeg, and ginger, and topped with a crunchy gluten-free crumble that adds texture to every bite.

Did you try this recipe?

Leave a comment and review below! Check out these other gluten-free recipes!

Carrot Banana Crumble Cake

Carrot Cake Baked Oats

Chai Swirl Gluten Free Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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High Protein Apple Crumble Cake (Gluten-Free!)

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 542kcal

Author Teri-Ann Carty

Equipment

oven, 8" springform pan
mixing bowls
measuring spoons and cups
offset spatula
rubber spatula

Ingredients

Apple Crumble Cake Ingredients:

3 eggs room temperature
½ cup sugar coconut sugar works in this recipe too!
1 tsp vanilla
½ cup olive oil
½ cup milk
1¾ cup gluten-free flour blend
½ tsp xanthan gum omit if your flour already has it
1 scoop Botanica Protein Powder (¼ cup)
2 tsp baking powder
1 tsp cinnamon
½ tsp ginger and nutmeg
1 tsp salt
1 medium apple diced

Crumble Topping Ingredients

½ cup oats
½ cup gluten free flour
½ cup brown sugar
½ tsp cinnamon
¼ cup pecans chopped
pinch of salt
¼ cup butter melted

Optional Icing Ingredients

½ cup icing sugar
1 tbsp cream
½ tsp cinnamon
¼ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Preheat oven to 350d. Grease and line an 8”pan with parchment paper and set aside.
Add oil, sugar, eggs, milk and vanilla to a bowl and whisk to combine.
In a separate bowl add dry ingredients and whisk to combine. Add dry to wet, whisking till you reach a smooth batter. Add chopped apples and fold them in until combined.
Pour the batter into the prepared pan, smoothing it out with an offset spatula.
Make the crumble topping by adding dry ingredients to a medium sized bowl.
Pour melted butter on top and stir to combine. The crumble should hold together when squeezed.
Scatter the top of the cake evenly with the crumble topping.
Place in preheated oven and bake until a skewer comes out clean from the centre of the cake and the cake is golden brown, 45-50 minutes.
Let the loaf rest in the pan for 15 minutes before removing the springform ring. Carefully transfer the cake to a wire rack to cool completely.
While cake is cooling make the glaze. Add glaze ingredients to a small bowl and whisk to combine.
Once cake is cool drizzle the top with the glaze and enjoy!

Nutrition

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Butternut Squash Apple Kale Salad

Teri-Ann Carty — Tue, 21 Sep 2021 05:01:17 +0000

Home » apple recipes

Butternut Squash Apple Kale Salad

Created by: Teri-Ann Carty

This Butternut Squash Apple Kale Salad is both refreshing and filled with flavour. A warm and cold salad perfect for anytime of the year!

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There is no such thing as salad season. Salads are an all year round choice you make. Another misconception is that they are boring. This too couldn’t be further from the truth. Yesterday I was craving kale. This happens to me when I have dropped the ball in the leafy green department, I start craving all things green.

The mister and I went apple picking north of the city on the weekend. We have been making an effort to pick all the things when possible. It is a fun activity that gets us out into nature and away from the hubbub and monotony of being downtown. So far this year we have picked strawberries (3 times), blueberries, apples, squash and pumpkin. Not sure if I am imagining it or not but I think hand picked tastes better.

Every time we go apple picking there is an option of taking home a free pumpkin and butternut squash. The squash we chose was gigantic so naturally my brain goes into butternut squash overdrive. I am super excited to create loads more recipes for you using this versatile veggie but for the first one, I decided to keep it simple.

There are a couple different ways to prepare a butternut for roasting. A friend of mine cuts the skin off with a sharp knife and I tend to peel it. Whatever you choose to do, be careful. I find peeling the skin saves more of the squash but you do you

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Butternut Squash Apple Kale Salad

This Butternut Squash Apple Kale Salad is both refreshing and filled with flavour. With such a variety of ingredients its wonderful to enjoy anytime of the year!

Course Dinner, Lunch, Main Course

Cuisine Canadian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 733kcal

Author Teri-Ann Carty

Equipment

oven

Ingredients

2 cups butternut squash peeled and cubed
4 tbsp olive oil divided
1 tbsp karma spice seasoning (a blend of curry, cardamom, nutmeg, turmeric, cinnamon)
sea salt and cracked pepper
6 brussel sprouts trimmed and halved
½ block tofu drained pressed and roasted
1 apple thinly sliced
½ avocado thinly sliced
½ cup roasted chickpeas
6 cups kale stem removed and torn into small pieces
2-3 watermelon radish thin slices into small triangles
2 small handfuls candied nuts
2-4 tbsp balsamic vinaigrette

US Customary - Metric

Instructions

Preheat the oven to 400.
Place prepared squash into a large bowl and drizzle with 1 tbsp olive oil and dust with spice. Season with salt and pepper. Lay out evenly on a baking sheet and roast for 25-30 minutes until fork tender.
Place brussel sprouts and cut tofu into cubes into a bowl and season with 1 - 2 tbsp olive oil, sea salt and pepper.
Spread out onto a separate baking sheet and place in the oven with squash. Set a timer for 20 minutes.
Once veggies and tofu are finished cooking, assemble your salad. This served two for a meal but could easily be a side dish for any table.

Nutrition

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Chai Apple Spiced Pancakes

Teri-Ann Carty — Sun, 26 Jan 2020 18:34:53 +0000

Home » apple recipes

Chai Apple Spiced Pancakes

Created by: Teri-Ann Carty

A collaborative effort with Dr. T made these incredible Chai Apple Spiced Pancakes which might I add are perfect for this cold season.

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I am currently writing this as I stare out at this. I am in Nassau, Bahamas with a dear friend on a much needed vacation. I haven’t been to the Ashram in 7 years and it’s exactly how I remember it, but better. I am happier, stronger and more open to receiving this time around. We are only on day 2 and I can already feel my shoulders descending. Life is a good chili dog.

I thought I would take the time to create a couple of posts this week as I’ve been slacking on the blog (but certainly NOT in real life) as all I have right now is time. Me and Dr T @drtarasunshine got together the day before my vacation to create a couple of recipes. She knows my love for pancakes is real so we decided to create a recipe together. Combining hers and mine together we came up with a fabulous stack that is nutritious, filling and tasty as all get out. You get three recipes in one here. So SOOOOOO GOOD!!!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Chai Apple Spiced Pancakes

A collaborative effort with Dr. T made these incredible Chai Apple Spiced Pancakes which might I add are perfect for this cold season.

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 778kcal

Author Teri-Ann Carty

Equipment

oven
stove

Ingredients

PANCAKE INGREDIENTS

1 cup gluten free flour
½ cup buckwheat
1 tbsp baking powder
2 tsp chai spice
1 tbsp coconut sugar
⅛ tsp sea salt
1½ cup cashew milk
2 tbsp avocado oil
½ cup water
1 tsp vanilla

SPICED APPLE INGREDIENTS

1 macintosh apple
1 tsp coconut oil
½ tsp chai spice

SPICE CANDIED NUTS INGREDIENTS

1 cup pecans
1 cup walnuts
½ cup pumpkin seeds
2 tbsp coconut oil
3 tbsp maple syrup
½ tsp salt
⅛ tsp cayenne
⅛ tsp black pepper (or 4 turns of grinder)

US Customary - Metric

Instructions

PANCAKE INSTRUCTIONS

Mix milk and vanilla and oil together.
Whisk together dry ingredients.
Add wet to dry and add in up to 1/2 cup water until desired consistency.
Make apple spice for topping (See below for recipe).

SPICED APPLES INSTRUCTIONS

Melt oil in a pan, add apples and spice.
Sauté until the apples are soft. Add to pancakes.

SPICE CANDIED NUTS

Preheat the oven to 325 (convection if you have).
Melt oil and syrup together, pour over nuts and seeds.
Add spices and mix thoroughly.
Bake for 15 minutes, lightly turn and return to the oven for 10 more minutes.

Nutrition

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Pear Cranberry Apple Gingerbread Crisp

Teri-Ann Carty — Sat, 30 Nov 2019 17:32:35 +0000

Home » apple recipes

Pear Cranberry Apple Gingerbread Crisp

Created by: Teri-Ann Carty

We got this Apple Crisp ready for the autumn season by adding Pear, Cranberry and gingerbread to this dessert!

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Christmas is coming and even though it doesn’t feel like it from where I sit (last morning in Costa Rica), I know that as soon as I step off the plane in Toronto I will be inundated with it. I was incredibly busy the week before I came here to co-lead my retreat but I managed to schedule a baking day with one of my dear friends Tara @drtarasunshine . We wanted to share a few holiday recipes with you all and while I KNOW she has all her recipes up, I’ve been a bit distracted with leading a retreat and all. My retreat is officially over so I thought, get ONE done as I sit in the glory of the Costa Rican jungle, drinking a cup of hot java. Le sigh, don’t wanna leave…

I love a good crisp. My mom used to make them frequently when I was growing up. They are a cost effective dessert and almost everyone has all the ingredients on hand all the time. Not to mention, it’s tasty AF Full disclosure here, I have never liked gingerbread. I didn’t like the cookies or the houses. The flavour for me was a bit spicy, clove-y if you will. So when Tara suggested gingerbread I was a bit hesitant, Shhhhh, she doesn’t know this lol, but I was game anyway. Well, it turns out l DO like gingerbread. Like everything else in life my taste buds have shifted and changed and all I can say is WOW. I think you guys are gonna love the next few recipes I post but today I start with Crisp.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Pear Cranberry Apple Gingerbread Crisp

Another delicious collaboration with my friend Tara @drtarasunshine, this Pear Cranberry Apple Gingerbread Crisp gives all the seasonal feels!

Course Desserts & Sweets

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 448kcal

Author Teri-Ann Carty

Equipment

9x9 inch deep dish
oven

Ingredients

1-1½ cup oats
1 cup pecans chopped
½ cup gluten free flour
1 heaping tbsp gingerbread spice
1 tsp fine sea salt
½ cup vegan butter melted
¼ cup coconut sugar
6 cup pears, apples and frozen cranberries chopped
squeeze lemon
drizzle of maple syrup (optional)

US Customary - Metric

Instructions

Combine crisp ingredients in a bowl and stir until you get a crumble-like topping.
Chop fruit, combine the cranberries and place in vessel of your choosing. I used a 9”x9” deep dish. I didn’t add sweetener to the fruit but GO FOR IT if that’s how you roll.
Squeeze 1/2 a lemon over fruit and mix to combine.
Add crisp topping and place in the oven for 45-50 minutes, even up to one hour. We ended up tenting the crisp with tin foil to keep the topping from burning and baked ours for 1 hour. It was perfection.

Notes

I prefer ice cream with my crisp (serve warm if you can) but a good coconut whip would be equally delicious.

Nutrition

The post Pear Cranberry Apple Gingerbread Crisp appeared first on Teri-Ann Carty.

Apple Pie Overnight Oats

Teri-Ann Carty — Fri, 20 Sep 2019 03:13:39 +0000

Home » apple recipes

Apple Pie Overnight Oats

Created by: Teri-Ann Carty

Apple Pie in the morning sounds like a crime but it's actually so legal! This gluten free, dairy free and easy breakfast can become your new favorite!

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Good day to all of you beautiful people. I am currently destroying the Apple Pie oo from last night and felt COMPELLED to share the recipe. Overnight oats are a staple in my house as I am constantly on the run and now that my mister is back to work it’s super easy for him before he runs to the salt mines.

Apples are currently in season. Yay. I am a sucker for Apple crumble, Apple muffins, blondies and of course Apple pie which got me thinking of overnight oats. At first I was worried the Apple would get brown and weird but decided to try it anyway. Turns out well mixed apple chunks DO NOT oxidize which is great!

I love OO (overnight oats) for a variety of reasons.

1) They are versatile as heck. You can literally add whatever flavours, spices, nut butters, and fruit to the mix to no end. Whatever floats your boat I say.

2) How much more convenient can no work in the morning be? Take it out of the fridge, grab a spoon and go to town

3) You can travel with them. I have taken it to the airport and eaten it while waiting for my flight (or maybe I got REALLY lucky)

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Apple Pie Overnight Oats

Overnight oats are one of the small joys in life. There is something magical about putting something together, forgetting about it while you sleep and then waking up and enjoying all its goodness!

Course Breakfast, Desserts & Sweets

Cuisine Canadian

Prep Time 10

Cook Time 12

Total Time 12 10

Servings jar

Calories 453kcal

Author Teri-Ann Carty

Equipment

fridge
jar or container

Ingredients

½ cup oats (gluten-free if necessary)
¾ cup plant based milk
1 tsp cinnamon heaping
¼ tsp vanilla
1 tsp peanut butter heaping
½ small apple diced
2 tbsp whole chia seeds

US Customary - Metric

Instructions

Mix all ingredients into a large measuring cup.
Stir till well combined and the apple fully covered.
Transfer to a jar and seal with a lid. Store in the refrigerator overnight and top as you like next morning.

Nutrition

The post Apple Pie Overnight Oats appeared first on Teri-Ann Carty.