Gluten Free Apple Pie with Cinnamon Crumble Topping

*gluten free apple pie

I can’t believe this crust, I can’t believe this pie, and I can’t believe I made it….It’s SO FRICKEN DELICIOUS.

Served topped with Coconut Bliss Vanilla Ice Cream.…to die for….

Gluten Free Apple Pie with Crumble Topping


1T cold vegan butter

4T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

1/4c coconut sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.

Add ice water 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.

With the soft dough, gently work it to form a ½ inch thick disc. Lay the disc into your pie dish or tartlet pans and gently use your hands to form it into the pan, working the crust up along the sides. Gently coax it from the center out working to get it the dough evenly spaced and as uniformly thick as possible all around on the bottom and sides- feel for thickness as you spin the pan. Work the dough up the sides of the pie dish. You can leave a straight no fuss edge or I like to make a curve design by pressing my knuckle in between the pie dough and my finger knuckle.

Place the crust into the fridge for 15-20 minutes to allow it to firm up.


4 Pounds Firm Apples (8-9), peeled, cored, sliced

2/3c maple syrup

1 lemon, juiced

1 drop DoTerra Lemon Essential Oil– or food grade essential oil

3T virgin coconut oil

2-3T Bobs Red Mill GF All Purpose Flour

1T cinnamon

1/4t pink salt- more if desired

Mix all of the ingredients together; the apple slices, lemon juice, essential oil, maple syrup, coconut oil, cinnamon and salt and set aside.

*Do not put filling into the fridge just before spooning into the crust, as the oil will set up.

Crumb Topping: 

2/3c Bobs Red Mill GF All Purpose Flour

2/3c coconut sugar

3T coconut oil- solid or chilled

1T cinnamon

1/4t pink salt

In small bowl mix together the flour, sugar, salt and cinnamon. Add the chilled coconut oil and cut in using a fork or two knives, mix until you have a course, crumb.


Preheat the oven to 400 degrees. Make sure the oven is hot prior to adding the pie!!!

Take the prepared crust out from the refrigerator.

Using a slotted spoon, layer in the apples, heaping them in the center. Sprinkle all of the Crumble Topping over the whole pie. Using a solid spoon, ladle in all of the juices from the apples over the top.

Reduce the heat to 375 degrees

Bake for 35-40 minutes or until the topping is golden browned and apple filling is bubbling.

Wait at least 30-40 minutes prior to serving. AMAZING with Coconut or vegan Vanilla ice cream.


Romanesco with Lemon

I can’t get enough of this gorgeous alien looking beauty. It has a taste similar to cauliflower but it has it’s own uniqueness that is unrivaled. It is abundant locally now and I love love love it. Dressed simply to showcase its awesomeness.

Romanesco with Lemon

Romanesco with Lemon

1 head Romanesco, washed, trimmed, and cut into bite size pieces

1 lemon, juiced

2T extra virgin olive oil- more if desired

1/2t salt

1/4t black pepper

1c water

In a large pot, heat up the cup of water until boiling. Add the Romanesco and steam for 7-8 minutes or until bright green and tender. Drain, reserving the cooking liquid for veggie stock.

In a bowl, add the steamed Romanesco and then the olive oil, lemon juice, salt and pepper and gently toss. Serve either warm or cold. Delicious both ways.

Steamed Romanesco with Olive Oil & Lemon

*steamed romanesco

I purchased this from the local farmer’s market in Greenfield Saturday morning- it is one of my most favorite vegetables; Romanesco… it gets even prettier after cooking. Clean it, steam it, drain it, then cut how you like it. Toss with plenty of olive oil, fresh lemon juice, salt and fresh ground black pepper, fresh herbs if your feeling crazy…. do not share with anyone.


Cauliflower, Tomato & Potato Fall Vegetable Soup

*Fall Cauliflower, Tomato & Potato Vegetable Soup

Everything was from my garden in Vermont or from the Greenfield Farmer’s Market….super delicious broth. You can make this more substantial by adding Gluten Free Pasta (or regular) and/or add a bean of your choosing, like chickpeas, pinto or kidney beans.

Cauliflower, Tomato & Potato Fall Vegetable Soup

  • Wheat-Free, Gluten-Free 

1 thin skinned potato, washed and medium diced

1 small onion, coarsely chopped

1 clove garlic, minced

1/2c fresh corn niblets

1 medium tomato, diced

2c cauliflower florets

2c greens; spinach, kale or collards

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

3T xvo

4c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the tomatoes, potatoes, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the fresh corn, cauliflower and greens. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.