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Apple Pie This and Apple Pie That


Hi, ladybugs!


Want to know what treats to bake from a whole bushel of apples? I got you. Let's jump right in!


This year I finally went apple picking! In a real orchard! And got an entire bushel of apples! So naturally, I scoured Pinterest for some inspo, pulled from my own original recipe book, and eventually landed on these FOUR different, delicious, healthful apple treats. Apple. Pie. Everything.





First up:

Cinnamon Crisp

Apple Pie Muffins

Okay, first of all, the cinnamon crisp on top is scrumptious, all on its own. Secondly, let's just call these "muffcakes" since they're as good as a muffin, but also as good as a cupcake.


INGREDIENTS:


Muffcakes:

  • 1 + 3/4 cups of gluten-free all purpose flour (I like Bob’s Red Mill, Cup 4 Cup)

  • 3/4 cup coconut sugar

  • 2 cups apples, diced

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon sea salt

  • 1/2 tablespoon cinnamon

  • 1 tablespoon pure vanilla extract

  • 1 large egg

  • 3/4 cup unsweetened, original almond milk

  • 1/2 cup of coconut oil (melted)

Cinnamon Crisp Topping:


  • 1/4 cup of coconut sugar

  • 1/4 cup old fashioned rolled oats

  • 2 tablespoon vegan butter

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon espresso sea salt

INSTRUCTIONS:

  1. Preheat oven to 400F.

  2. Grease or line muffin tin (pan) (I do both!)

  3. In a large bowl, whisk together all your dry ingredients (except for the apples).

  4. In a small bowl, whisk together melted coconut oil (cooled) & egg.

  5. Add almond milk & the vanilla extract, mix.

  6. Pour wet ingredients slowly (mixing as you go) into the dry ingredient bowl.

  7. Fold in the 2 cups of diced apples. Batter will be thick, but don’t overmix! Stir until ingredients come together.

  8. Use an ice scream scoop to scoop out 12 muffins into your tin.

  9. Add a handful of the cinnamon crisp topping to each muffin – as little or as much as you’d like!

  10. Bake 16 minutes, or until a toothpick from the center comes out mostly clean.

Ladybug tip:

  • Let your muffcakes cool on a cooling rack instead of the muffin tin. If left in the muffin tin, they will likely overbake from the tin’s heat.



Second up:

Apple Pie Overnight Oats

These overnight oats are easy to make, last 6-7 days in the fridge, and taste sinfully delish. Oats for dessert? Why not!


INGREDIENTS:

  • 2 cups rolled oats

  • 3 cups unsweetened, original almond milk

  • 1/2 teaspoon nutmeg

  • 2 teaspoon cinnamon

  • 2 cups diced apples

  • 2 tablespoons maple syrup

  • 1/4 cup chia seeds

  • 1/4 teaspoon salt

INSTRUCTIONS:

  1. In a large bowl, whisk together almond milk, nutmeg, cinnamon, maple syrup, and salt.

  2. Add in chia seeds, stir.

  3. Add in rolled oats, stir.

  4. Fill up mason jars & ensure they’re closed tight!

  5. Chill overnight in fridge, or at least 6 hours before enjoying.

Ladybug tip:

  • Definitely worth getting a mason jar funnel to easily pour your mixture from the bowl to the jars.

  • Make sure there’s a bit more milk than oats. The oats will soak up the almond milk overnight.




Then up:

Apple, Banana, & Oat Cookies

Apple - check. Banana - check. Peanut butter - always a check. Oats - done. And that's all the ingredients in these snack-worthy cookies.


INGREDIENTS:

  • 1-2 large apples or 2-4 small-medium apples

  • 1 ripe banana

  • 1/2 cup GF rolled oats

  • 2 tablespoons peanut butter

  • 1 teaspoon ground cinnamon


INSTRUCTIONS:

  1. Preheat oven to 350F. Use a copper or non-stick baking sheet, or line with parchment paper. Set aside.

  2. In a medium bowl, mash banana with a fork. Set aside.

  3. Peel apple(s) and grate using medium-sized grater. When grating an apple, there will be plenty of juice left on your cutting board/surface. Don’t add in the extra juice.

  4. Mix the grated apple with the mashed banana.

  5. Add the cinnamon, mix.

  6. Add the peanut butter and mix again.

  7. Add in oats, mix again.

  8. Using an ice cream scooper, scoop cookie mixture onto the baking sheet. Form & flatten cookies into round shape – they will not spread out while baking.

  9. Bake for 15 minutes.

Ladybug tip:

  • Don’t overbake your cookies. Once they are firm on top, remove them from oven. They will be soft while warm, but let them firm up on the baking sheet for about 10 minutes.


Last up:

Apple Pie Bars

Okay, ladybugs. Maybe the crowd favorite. Maybe the most comforting. Annnnd maybe these apple pie oatmeal bars are best served nice & warm, with a big ol' dollop of oatmeal flavored (n)ice cream. Yes, please!


Almond Crust

  • 3 cups almond flour, blanched

  • 1 cup rolled oats

  • 2 tablespoons vegan butter, room temperature

  • 1/4 cup coconut oil, room temperature

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

Apple Pie Filling

  • 6 cups fresh apples, diced (peels on)

  • Juice of one lemon

  • 2/3 cup maple syrup

  • 1 tablespoon ground cinnamon

  • 1/8 teaspoon salt

Cinnamon Crumble Topping

  • 2/3 cup rolled oats

  • 3 tablespoons vegan butter, room temperature

  • 2 tablespoons coconut sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon espresso sea salt

INSTRUCTIONS

  1. Preheat oven to 350F.

  2. Grease an 8-inch x 8-inch baking dish with cooking spray, vegan butter, or line with parchment paper. Set aside.

  3. Next, prepare the almond crust. Place all “almond crust” ingredients into a large bowl. Mix until crumbly, but can hold its form when pressed together.

  4. Transfer crust into baking dish and flatten the crust evenly on the bottom of the pan.

  5. Bake at 350F for 15 minutes or until golden brown.

  6. While crust is baking, cook the apples by placing all of the “apple filling” ingredients into a medium-sized pot.

  7. Put heat to high and bring to a boil.

  8. Once boiling, turn heat to low and let simmer for 7-9 minutes or until the filling has reduced and thickened. Stir occasionally.

  9. Remove apples from heat, transfer back to a bowl, and use a fork to roughly smash the apples.

  10. Remove crust from oven after 15 minutes. Transfer apple pie filling onto the almond crust, using a spatula to evenly spread the mixture. Set aside.

  11. Next, prepare crumble topping. In a bowl, add “crumble topping” ingredients and “cut” the ingredients with a fork until crumbly.

  12. Evenly layer the crumble topping over the apple filling.

  13. Bake at 350F for 25 minutes or until crumble topping is golden brown.

  14. Remove from the oven and let cool for 10-15 minutes.

Ladybug Tip:

  • Care about them keeping their bar shape? Chill in the fridge for at least an hour before slicing... if you can wait!



apple pie vegan baked goods
Apple Pie Vegan Baked Goods

I'm so excited to have been able to share these treats with you! If you try one, let me know. I'd love to hear how your treats turned out.


Happy baking, ladybugs. Until next time.