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  • Grain-Free Fruit Crumble Recipe

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    A variation of my grain-free fruit crumble is featured in my first book UnDiet, called the All Season Fruit Crumble for the very awesome reason that you can literally use whatever fruit is in season to make it – berries, peaches, pears, apples, etc. (Please refrain from experimenting with watermelons.)

    This has been a summer staple in my family for ten years. It was actually one of the very first recipes I ever created, if I can even call it creating. Most crumble recipes are very similar. What makes this one super awesome is that it’s simple, hard to get wrong, and uses dramatically less sugar than most common crumble recipes. I don’t consume much sugar at all, and though this recipe does call for some honey in the fruit mix and the crumble topping, I typically omit it completely and just let the fruit do the sweetness dance.

    I’ve also provided two versions below – one that is gluten-free, and a gluten-free and grain-free fruit crumble recipe for those of you on the grain-free train.

    Five Things I love About Gluten-Free and Grain-Free Fruit Crumble

    1. You can use virtually any combination of fruit and it never fails.
    2. You can make it ahead and either freeze prepped or fully cooked.
    3. You can make it in single serve ramekins or family style in one big dish.
    4. It can double as breakfast served up with yogurt or coconut kefir.
    5. Everyone loves fruit crumble!

    I’ll often make this using an assortment of berries (strawberries, blueberries, blackberries, and raspberries) or stone fruits (plums, peaches, apricots). This is also a great one to mix in some wild foraged berries like mulberries.

    In the fall, rocking it out with pears and/or apples with ginger and cinnamon offers your crumble a fall vibe.

    Gluten-Free Berry Crumble Recipe
    • Apple Cranberry: 5 cups of thinly sliced apples, 1 cup of fresh/frozen cranberries
    • Apple Berry: 3 cups of apples, 3 cups of mixed berries
    • Strawberry Rhubarb: 3 cups of each (strawberries halved)
    • Strawberry Pear: 3 cups of each
    • Peach Crumble: 6 cups of sliced peaches
    • Summer Berry Crumble: 2 cups each of strawberries, blueberries, and raspberries

    Easy Gluten-Free and Grain-Free Crumble Baking Wins!

    Grain-Free Fruit Crumble RecipeGrain-Free Fruit Crumble Recipe

    Of course, another rockstar quality of this dessert is that it’s an easy gluten-free winner. Baking gluten-free muffins, cookies and cakes is doable, but takes practice. If this is your first time out of the gates experimenting with gluten-free desserts, this will guarantee you a winner.

    Now to modify my own recipe: in my book, I suggest adding a 1/2 cup of honey to the fruit mix, but personally, I prefer to skip that one. This much fresh, seasonal fruit doesn’t need any assistance in the sweetness department in my opinion.


    Print

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    For the fruit

    • 6 cups fruit of choice (chopped roughly the same size)
    • 1 tbsp arrowroot starch

    For the Topping

    • 2/3 cup brown rice flour
    • 2/3 cup gluten-free rolled oats
    • 1/2 cup sliced or slivered almonds
    • 1/2 cup raw honey
    • 1/4 cup coconut oil
    • 3/4 tsp cinnamon
    • 1/2 tsp allspice

    1. Preheat oven to 350.
    2. Mix together the fruit and starch and place in a glass baking dish.
    3. Mix topping until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
    4. If fruit doesn’t look completely covered, can sprinkle on additional flour, nuts/seeds until surface is covered.
    5. Bake 40-50 minutes.

    • Prep Time: 15 mins
    • Cook Time: 45 mins
    • Category: Dessert

    And here is the version for those of you wanting to crumble but need to keep it grain-free.


    Print

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    For the Crumble

    • 6 cups fruit of choice (chopped roughly the same size)

    For the Topping

    • 2/3 cup nut/seed flour (I recommend coconut flour, almond meal, pumpkin seed flour and/or sunflower seed flour)
    • 1/3 cup sunflower seeds
    • 1/3 cup pecans
    • 1/2 cup sliced or slivered almonds
    • 1/2 cup honey
    • 3/4 tsp cinnamon
    • 1/2 tsp all spice
    • 1/4 cup coconut oil

    1. Preheat oven to 350.
    2. Put the fruit in a glass baking dish.
    3. Mix topping until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
    4. If fruit doesn’t look completely covered, can sprinkle on additional nuts or seeds until surface is covered.
    5. Bake 40-50 minutes.

    • Prep Time: 10 mins
    • Cook Time: 45 mins

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    Meghan Telpner

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  • Cinnamon Sugar Muffins – Simply Scratch

    Cinnamon Sugar Muffins – Simply Scratch

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    These Cinnamon Sugar Muffins are simple and delicious. Freshly baked nutmeg spiced coffee-cake like muffins, dipped in melted butter and then rolled in the BEST homemade cinnamon and sugar! This recipe yields 12 muffins.

    Cinnamon Sugar Muffins

    These muffins are a family favorite.

    Not just because they’re muffins, or because they’re dipped in butter and rolled in cinnamon sugar, but mostly because they taste like cider mill donuts. I first made these back in in 2010 when Haileigh was 9 years old and Malloree was 5 – about to turn 6. This year they are turning 20 and 23 and still love these muffins like they did when they were little.  And bonus! this recipe is so easy to whip up, and doesn’t require a mixer of any kind.

    Cinnamon Sugar MuffinsCinnamon Sugar Muffins

    Easy peasy and super delicious.

    ingredients for Cinnamon Sugar Muffinsingredients for Cinnamon Sugar Muffins

    To Make These Cinnamon Sugar Muffins You Will Need:

    • unbleached all-purpose flour – Gives structure to the muffins.
    • baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
    • nutmeg – Warm, aromatic with subtle hints of clove.
    • fine salt – Use either sea salt or pink himalayan.
    • granulated sugar (white) – For sweetening and flavor.
    • milk – Lends moisture to the batter. You can use a milk of your choice here.
    • unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins. 
    • egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water to come to room temperature.

    for the topping you will need:

    preheat oven and grease muffin panpreheat oven and grease muffin pan

    First, grease a standard muffin pan and preheat your oven to 350°F (or 180°C).

    dry ingredients in bowldry ingredients in bowl

    In a large bowl, whisk together 1-1/2 cups unbleached all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon ground nutmeg and 1/4 teaspoon fine salt. Then set aside for a moment.

    add sugar, milk and egg to a bowl or liquid measuring cupadd sugar, milk and egg to a bowl or liquid measuring cup

    In a separate bowl or liquid measuring cup, measure and add 1/2 cup granulated white sugar, 1 large egg and 1/2 cup milk.

    whisk well to combinewhisk well to combine

    Whisk well to combine.

    pour wet into drypour wet into dry

    Pour in the wet ingredients into the bowl with the dry ingredients.

    stir until just combinedstir until just combined

    Use a rubber spatula to mix until just combined.

    pour in melted butterpour in melted butter

    Lastly, pour the 1/3 cup of melted (and cooled) butter.

    stir to incorporatestir to incorporate

    Mixing one last time to incorporate.

    divide batter among prepared pandivide batter among prepared pan

    Divide the batter among the prepared muffin pan. Bake on the middle rack of your preheated oven for about 15 minutes or until a tester comes back clean with a few crumbs attached.

    let cool slightly before transferring to wire rack to finish coolinglet cool slightly before transferring to wire rack to finish cooling

    After they cool a little, remove and transfer them onto a wire rack to finish cooling.

    dip in butterdip in butter

    Once the muffins have cooled, dip each muffin in the (1/2 cup) melted butter. Letting any excess butter drip back into the bowl.

    roll in cinnamon sugarroll in cinnamon sugar

    Then roll the muffin around in the cinnamon and sugar.

    repeat with remaining muffinsrepeat with remaining muffins

    Repeat with the remaining muffins.

    Cinnamon Sugar MuffinsCinnamon Sugar Muffins

    Until they look like this!!

    Cinnamon Sugar MuffinsCinnamon Sugar Muffins

    These aren’t overly sweet muffins, and I bet you can’t stop at just one.

    Cinnamon Sugar MuffinsCinnamon Sugar Muffins

    How To Store Cinnamon Sugar Muffins:

    The best way to store these muffins is in an air-tight container at room temperature.

    How Long Will Cinnamon Sugar Muffins Last?

    If stored properly, these muffins will last up to 4 to 6 days.

    Click Here For More homemade Muffin Recipes!

    Cinnamon Sugar MuffinsCinnamon Sugar Muffins

    Enjoy! And if you give this Cinnamon Sugar Muffin recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cinnamon Sugar MuffinsCinnamon Sugar Muffins

    Yield: 12 servings

    Cinnamon Sugar Muffins

    These Cinnamon Sugar Muffins are simple and delicious. Freshly baked nutmeg spiced coffee-cake like muffins, dipped in melted butter and then rolled in the BEST homemade cinnamon and sugar.

    Prep Time: 15 minutes

    Cook Time: 15 minutes

    Total Time: 30 minutes

    FOR THE MUFFINS:

    • 1½ cups unbleached all-purpose flour
    • 1½ teaspoons baking powder
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon salt
    • 1/2 cup granulated sugar
    • 1/2 cup whole milk
    • 1 large egg
    • 1/3 cup unsalted butter, melted and cooled slightly

    FOR THE CINNAMON SUGAR TOPPING:

    • 1/2 cup unsalted butter, melted and cooled slightly
    • 1/2 cup cinnamon sugar

    • Preheat your oven to 350°℉ (or 180℃) and grease (I use a nonstick spray with flour) a standard muffin tin.

    • In a large bowl add the flour, baking powder, nutmeg and salt. Whisk to combine and then set aside.

    • In a separate bowl or liquid measuring cup, measure and add the sugar, egg and milk. Whisk well to combine.

    • Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to mix just until combined. Lastly pour in the (1/3 cup) melted butter

    • Evenly divide the batter among the prepared pan.

    • Bake for 15 minutes or until lightly golden and a tester, once inserted, comes back clean with a few crumbs attached. Allow the muffins to cool in the pan before removing to a wire rack to finish cooling.

    • In once bowl, add the cinnamon and sugar. In a separate bowl add the melted butter. Dip each muffin into the melted butter letting the excess butter drip off into the bowl, then toss it in the cinnamon sugar mixture until completely coated. Repeat with remaining muffins.

    • See blog post for storing information.

    Serving: 1muffin, Calories: 231kcal, Carbohydrates: 25g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 90mg, Potassium: 40mg, Fiber: 1g, Sugar: 13g, Vitamin A: 433IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    This recipe was originally posted on September 30, 2010 and has been updated with clear and concise instructions, new photography and helpful information.

    I could totally smooch that cinnamon-sugar-goodness off her face. (Malloree at age 5 in 2010)

    This post may contain affiliate links.

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    Laurie McNamara

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  • Baked Cheesy Onion Dip – Oh Sweet Basil

    Baked Cheesy Onion Dip – Oh Sweet Basil

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    This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.

    Five different cheeses go into this fabulous hot onion dip, and there is no such thing as too much cheese!

    Help!!

    Ok, awhile back a darling reader reached out to me and shared her baked onion cheese dip which I’ve been holding onto to try. The problem is, I can’t remember her name!! So, if this recipe was from you and you DM’d it to me on Instagram:

    1. Tell me who you are!
    2. THIS IS THE BEST DIP!!

    I adjusted things a bit to my family’s likes but my goodness, you weren’t kidding, this dip is everything.

    a photo of someone scooping cheesy onion dip up with a toasted piece of bread.

    Recommended Equipment

    Before You Begin…

    Slice up the onion and get them caramelizing and then pull out all your cheeses to prep. The cream cheese needs to be softened, so get that out on the counter so it can come to room temperature. You’ll also want to grate the parmesan, Swiss and sharp cheddar cheeses yourself if you can. Pre-shredded cheese doesn’t melt as well as cheese you grate yourself. The Mexican blend will always be a pre-shredded bag.

    a photo of a large cast iron skillet full of baked cheesy onion dip topped with minced fresh herbs.a photo of a large cast iron skillet full of baked cheesy onion dip topped with minced fresh herbs.

    The Secret to Onion Dip

    Caramelized onions.

    Do not just throw those onions in there, caramelize them first! And in fact, if you want to really make your caramelized onions top notch throw in a little Worcestershire sauce. It adds a depth of flavor to those onions that you will love!

    What Do I Need for Baked Onion Cheese Dip?

    You will need cheese, cheese and more cheese!! Grab a sweet onion, a few simple ingredients and you’re on your way! Here is what you will need:

    • Onions: Sweet Onion, Butter, Worcestershire Sauce
    • Cheeses: Cream Cheese, Swiss Cheese, Sharp Cheddar Cheese, Parmesan Cheese, Mexican Blend Cheese
    • Dip: Mayonnaise, Sour Cream
    • Seasonings: Salt, Pepper, Herbs (thyme and chopped chives)

    Keep scrolling to see the complete recipe card with all the measurements for each ingredient.

    a photo of a wooden spoon stirring all the creamy cheeses in baked onion cheese dip.a photo of a wooden spoon stirring all the creamy cheeses in baked onion cheese dip.

    How to Make Cheesy Onion Baked Dip

    1. Caramelize Onions: Preheat a cast iron skillet on the stove and add the butter to melt, then add the onions that let them get tender. Season them with a little salt and let them cook. Add Worcestershire sauce and allow the onions to caramelize stirring every few minutes.
    2. Combine: Add all the dip ingredients to a mixing bowl including the caramelized onions and blend together until smooth.
    3. Bake: Spread the dip into the same cast iron skillet and smooth it out. Bake until heated through and golden brown on top.
    4. Serve: Sprinkle the top with fresh herbs and serve with toasted sourdough bread slices, tortilla chips, crackers, or pita chips.

    The complete instructions for making this dip can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.

    a photo of a toast wedge of bread scooping up some creamy cheese onion dipa photo of a toast wedge of bread scooping up some creamy cheese onion dip

    Variations and Substitutions

    If you want to change things up a little with this cream cheese dip, you could add jalapenos for some heat. You could use fresh minced jalapenos or canned jalapenos depending on what flavor you’re after.

    Other optional add-ins are spinach (frozen that has been thawed and all moisture squeezed out), artichoke hearts, a dash of cayenne or a splash of hot sauce.

    You can also swap out the cheese for cheeses you love or use a white or yellow onion for the sweet onion.

    Tips

    • Don’t use low fat or fat free products in this recipe.
    • If you can find a block of cheese, shred the cheese yourself. It will melt way better.
    a photo taken over the top of a cast iron skillet full of golden baked cheesy onion dip topped with minced chives.a photo taken over the top of a cast iron skillet full of golden baked cheesy onion dip topped with minced chives.

    Storage and Reheating

    Store in an airtight container in the refrigerator for up to 5 days. You can reheat the dip in the microwave or in the oven if you want to keep that golden delicious top on the dip.

    a photo of a toasted piece of bread that is partially dipped in a hot onion cheese dip.a photo of a toasted piece of bread that is partially dipped in a hot onion cheese dip.

    Whether it’s game day, New Years Eve or you just having some friends over for appetizers and games, this baked cheesy onion dip will be the talk of the party! It’s low carb and high protein too!

    More Creamy Cheese Dip Recipes to Try:

    Servings: 12

    Prep Time: 15 minutes

    Cook Time: 55 minutes

    Total Time: 1 hour 10 minutes

    Description

    This delicious, easy baked onion cheese dip is great for a last minute appetizer. You guuuuyyyyssss, it’s SO good, I almost ate the whole pan myself! Serve it with tortilla chips, fresh bread, or pita chips.

    • 1 Sweet Onion, extra large, sliced
    • 1 Tablespoon Butter
    • 1 Teaspoon Worcestershire Sauce
    • 1 Brick Cream Cheese, 8oz, softened
    • 1 Cup Mayonnaise
    • 1/2 Cup Sour Cream
    • 2 Cups Swiss Cheese, shredded (8 oz package)
    • 2 Cups Sharp Cheddar Cheese, shredded (8 oz package)
    • 1 1/2 Cups Parmesan Cheese, shredded (6 oz package)
    • 1 Package Mexican Blend Cheese, 8oz, shredded
    • Salt and Pepper
    • Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!

    Prevent your screen from going dark

    • Heat a large cast iron or stainless steel pan over medium heat.

    • Add the butter, and once melted add the sliced onions, stirring to coat. Add a pinch of salt and allow to cook for 5 minutes, stir and repeat after another 3-5 minutes to keep the onions from sticking.

      1 Tablespoon Butter, 1 Sweet Onion

    • Add the worcestershire sauce and stir again every few minutes until golden in color, about 15-20 minutes total. Set aside.

      1 Teaspoon Worcestershire Sauce

    • In a large bowl, beat the cream cheese, using a handmixer until smooth and creamy. Add the mayonnaise and sour cream, cheeses, onions and a pinch of salt and pepper. Beat again until smooth and pour back into the onion pan. If your pan isn’t oven proof, use a casserole dish.

      1 Brick Cream Cheese, 1 Cup Mayonnaise, 1/2 Cup Sour Cream, 2 Cups Swiss Cheese, 2 Cups Sharp Cheddar Cheese, 1 1/2 Cups Parmesan Cheese, 1 Package Mexican Blend Cheese, Salt and Pepper

    • Bake at 350 for approximately 35 minutes or until golden brown. Set aside once baked and sprinkle with fresh herbs.

      Herbs for garnish, we prefer thyme and chopped chives, they make all the difference!

    • Slice sourdough bread and drizzle with olive oil, then lay evenly on a sheet pan. Turn the oven to broil and toast one or both sides of the bread. Serve with the dip along with crackers and chips if desired.

    Serving: 1cupCalories: 278kcalCarbohydrates: 5gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 55mgSodium: 531mgPotassium: 94mgFiber: 0.2gSugar: 3gVitamin A: 540IUVitamin C: 1mgCalcium: 459mgIron: 0.3mg

    Author: Sweet Basil

    Course: 30+ Easy Dip Recipes You Can’t Stop Eating

    Recommended Products

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    Sweet Basil

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  • Stove Top Stuffed Pork Chops | Kitchen Nostalgia

    Stove Top Stuffed Pork Chops | Kitchen Nostalgia

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    Stove Top Stuffed Pork Chops | Kitchen Nostalgia







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