If I may lightly paraphrase William Carlos Williams, In [late]summer the song sings itself, surely that song sings of laden apple trees and thorny blackberry bushes jealously guarding their bounty. When I want a change from apple blackberry pie, I tuck my Golden Deliciouses and juicy berries into this sweet and tender blackberry cake that makes at least one appearance in my kitchen each season.

This is a gloriously unfussy recipe that pairs butter and coconut oil to create a crumb that stays plush and moist for days. The cake is studded with jammy pockets of blackberries and the soft pop of chopped apples. I love serving it dusted with a bit of powdered sugar to fancy it up a tad, but more often than not I present it plain and simple and cut into thick wedges.

Choose whole grain whole wheat pastry flour or certified gluten-free oat flour depending on what you prefer. I add a little almond flour for extra protein and structure, but you can substitute another flour if you don't eat nuts. A quintessential summer bake, and perfect for busy days.

Apples + Blackberries = Deliciousness

Apples and blackberries just seem meant for each other- try my apple blackberry crisp and apple blackberry crumble recipes for variations on my favorite theme. Sweet-tart apples, sweet-tart blackberries, both coming ripe at the same time - what could be better? You'll absolutely adore this cake that features them both. Why?

• You can make it gluten-free or not as needed. A simple whole grain flour swap turns this cake easily gluten-free, and no one will be able to tell the difference. I love a recipe that can be eaten by all!
• So seasonal. I truly cannot help turning all summer's bounty into all manner of fruit-forward bakes, and this cake definitely celebrates August/September.
• Dress it up or down. Serve this as a simple morning treat with tea or coffee, or sift over some powdered sugar and serve slices with a scoop of ice cream for dessert.

Ingredients Needed

Check out what you need for this cake below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Unsalted butter is best! Use non-dairy butter or coconut oil for a dairy-free option.
• Coconut oil - Or substitute a neutral oil of choice. I like adding oil to butter cakes because it helps them stay fresher longer.
• Eggs - Use large or medium eggs.
• Granulated sugar
• Vanilla - Pure vanilla extract or vanilla bean paste adds depth of flavor.
• Flour - For a gluten-free cake, use oat flour (or brown rice flour), otherwise, use whole wheat pastry flour or spelt flour.
• Almond flour - If you don't eat nuts, swap an equal amount of flour. Use finely ground almond flour.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Blackberries - I prefer fresh blackberries, but frozen will work, too.
• Apples - Use whatever apples you like, preferably fresh-picked from your tree if you have one!

Variation Ideas/Etc.

• Add nuts - I love scattering sliced almonds over the top of this cake before baking - à la my strawberry almond cake - for a pretty crunch. Or, fold in ½ cup of chopped walnuts to the batter.
• Try other fruit - Keep the apples, but swap the blackberries for other berries like raspberries, blueberries, or sliced strawberries.
• Swirl in some spice - If you like, add ½ teaspoon of ground cinnamon or ginger, or a combination, for a little warmth and flavor.

Tips & Recipe Notes

• Can I use frozen blackberries? Sure you can, but if you can get your hands on fresh-picked blackberries, please use those! The overwhelming flavor in this cake is blackberry, with the apples playing a bit of a background role, so for the best-tasting berries, use fresh.
• Mix in the fruit gently. Use a very gentle hand when you fold in the fruit; the berries especially can get overmixed into the batter. I don't mind a purple cake, but I do like them to keep their shape if possible.
• Use another flour. If you prefer, use a 1:1 gluten-free flour for the combination of oat and almond flours (use 2 cups/280 grams of a flour mix, like my homemade gluten free flour blend). Or, use all-purpose flour if you don't have any whole wheat flour on hand.
• This cake is a little delicate. Note that the cake is on the delicate side because of all the fruit, so let it cool to room temperature before slicing. Another trick is to keep it in the fridge so the crumb stays nice and firm.
• Make it a day ahead. Like many cakes, this apple blackberry cake's flavor deepens overnight. It's delicious on the day it's baked, but I might argue that it's even more so the next day.

Proper Storage

• Counter - Cover the cake pan or plate with foil and store on the counter for up to 2 days.
• Fridge - The cake will last even longer in the fridge in an airtight container or tightly covered. I like it best at room temperature, so let it sit out on the counter for a bit before eating.
• Freezer - Wrap the cake or pieces of cake in plastic, then foil, and store in the freezer for up to 3 months. Thaw completely in the fridge before serving.

When the apple trees are drooping with fresh fruit, and you don't have quite enough blackberries for blackberry pie, make an apple blackberry pie! I love combining in-season fruit in pies - see my blueberry blackberry pie and strawberry rhubarb honey pie recipes for proof of concept - and this beautiful version is one of my absolute favorites.

This recipe involves a simple, straightforward method that doesn't call for a lot of ingredients. This means the glorious fresh fruit flavors truly shine! I love enfolding the lemon juice and cinnamon-spiked fruit in a sturdy, homemade pie crust; my gluten-free oat flour pie crust, all butter gluten free pie dough, or whole wheat pie crust recipes are my top choices here. Any apple variety works, but I used Gravenstein apples from our tree, and they were perfect.

Go ahead and adjust the sugar to your taste (I went lower sugar, but you can add more if you wish) or make the pie dairy-free by using dairy-free butter in whatever pie dough recipe you choose.

What You'll Love About This Summer Pie

• Easily gluten-free if needed. The pie filling itself is naturally gluten-free, relying on gluten-free cornstarch to help thicken it. So, make the pie in a gluten-free pie crust, and you're all set!
• A great way to enjoy appleblackberry season. No, that's not a typo! :) Appleblackberry season, otherwise known as my favorite season besides the entire month of October, is when you're smack in the middle of apple season AND blackberry season. This is the time, typically late August into September in Northern California, when I make all the apple and blackberry things. Like apple blackberry crisp and apple blackberry crumble! And this pie!
• Not complicated. You'll see from the process photos below that it's super easy to make this pie, and you won't need to worry about adding any speciality ingredients. My goal is to let the flavors of the fruit come through - and they do.

Ingredients Needed

Here's a quick look at the simple ingredients you'll need to bake this pie. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Double crust pie crust - Your choice of pie crust! Either homemade or store-bought works.
• Apples - Your choice of apples here. I used Gravensteins from our tree, and love their sweet-tart flavor (also shown to perfection in my Gravenstein apple pie recipe!) in pies. Another firm, tarter apple also works, like Granny Smith or Pink Lady.
• Blackberries
• Lemon juice - I prefer freshly-squeezed lemon juice, but bottled juice is fine, too.
• Granulated sugar - I go lighter on the sugar for this pie, but feel free to add a bit more if you prefer a sweeter pie. See my notes lower down.
• Cornstarch - Or substitute arrowroot or tapioca flour.
• Cinnamon - I love a generous pinch of cinnamon for a little warmth! You may omit this if you prefer.
• Salt - Use fine sea salt or table salt.
• Butter - A little unsalted butter scattered over the filling adds richness to the pie. You can leave this out if you wish.

Tips & Recipe Notes

• Can I use frozen blackberries? Yes, and for that matter, you can use frozen apple slices, though I prefer fresh all the way here. If you use frozen blackberries, toss them straight from the freezer into the bowl with the other ingredients, and add an extra tablespoon of cornstarch.
• Adjust the amount of sugar. I have made this pie with ¾ cup of sugar, and it's wonderfully on the not-too-sweet side (you can taste the slight tartness of the apples, which is lovely). I've also increased it to 1 cup to make it a bit sweeter. If you prefer a sweeter pie, add ¼-1/2 cup of additional sugar.
• Grease the pan. Make sure to butter or grease your pie plate before adding the crust! This is so helpful for helping to remove slices of pie later.
• Place on a baking sheet. I always place my pies on a baking sheet, one that's preferably been in the oven while the oven preheats. The baking sheet will catch any spills, and it also evenly distributes the heat along the bottom of the pie, ensuring even baking.
• Re oven temperature: I have experimented with so many pie methods - baking on a high heat, then lowering the temperature, baking on high heat for a shorter time, etc. - and have finally settled on 375F as the ideal temperature for fruit pies. This ensures a crisp crust that won't burn, and you won't need to blind bake the crust first.
• To serve: Plain! Or with vanilla ice cream, whipped cream, or a big dollop of Greek yogurt at breakfast time.

Proper Storage

• Counter - Cover loosely with foil and store overnight on the counter at room temperature.
• Fridge - Transfer the covered pie to the fridge and store it for up to 5 days.
• Freezer - Wrap the pie in plastic, then a layer of foil, and freeze it for up to 3 months. Thaw in the fridge before serving. It's especially nice reheated!

This sweet little quick pear bread is a cinch to mix up, needing just one bowl to layer in the batter ingredients before piling it with cinnamon-spiked chopped pears. You can make this pretty loaf gluten-free and/or dairy-free if needed, and I challenge anyone to tell the difference!

I like chopping the pears here rather than grating them into the batter so that you can really taste them. Plus, they add a nice bit of texture against the soft bread - kind of like in my gluten free pear cake. I developed this recipe to use whole grain flour, which plays beautifully with the juicy pears and a touch of brown sugar.

This is a simple, homey recipe, and I love it for that. I love drizzling over a thick lemon glaze to dress up the loaf, and I equally love keeping it plain and rustic. A lovely way to showcase fresh pears.

Ingredients needed

Here's a look at what you need to make pear quick bread. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Oil - I often use olive oil in my quick breads, and really any oil works. Try avocado, melted coconut oil, or vegetable or canola oil in addition to olive oil.
• Granulated sugar
• Eggs - Use large or medium eggs.
• Milk - I like whole milk or 2% milk. Substitute a dairy-free milk of your choice to keep this bread dairy-free.
• Flour - Choose whole wheat pastry flour or a gluten-free whole grain flour, like oat flour or brown rice flour, if you need to keep gluten-free. I love adding whole grains here, but you can use all-purpose flour if you prefer.
• Baking powder
• Salt - Fine sea salt or table salt.
• Pears - I used 3 medium pears here, but you could use 2 pears if you want a tad less fruit or if your pears are pretty large.
• Brown sugar - Either light or dark brown sugar works fine.
• Ground cinnamon - Swap in an equal amount of ground ginger or cardamom for a different flavor.

Variation Ideas

• Walnuts - I love adding a handful (or specifically about ½ cup) of chopped walnuts to this bread for a little crunch.
• Fresh ginger - Chop or grate some peeled, fresh ginger to add to the bread for a bit of spice.
• Add a glaze - Feel like taking it up a notch? My maple glaze brings even more fall flavor and cozy goodness to this loaf!

Tips & Recipe Notes

• What type of pears to use? I used ... gestures to photos ... the pears I was given from a friend's tree. However, if you are purchasing pears, I recommend going for Bosc, Anjou, and Bartlett pears because they hold their shape and texture during baking.
• How do I know pears are ripe? I prefer to use pears that are still on the firmer side when I incorporate them into baking recipes - so, grab firm-ripe pears. Press the fruit near the stem; the pear should give a little. This is perfect.
• What type of flour? Learn how to make oat flour to use as the base of this bread, or try whole wheat or whole wheat pastry flour. You can also use all-purpose flour (though if you do this, try an equal mix of whole wheat and all-purpose flour) or a gluten-free flour blend like my homemade gluten free flour blend.
• Swap maple syrup. Trade the granulated sugar in the batter for maple syrup (use ½ cup of maple syrup or reduce to ⅓ cup for a less-sweet option) for a natural sweetener option that will also boost the bread's flavor.

proper Storage

• Counter - Wrapped in plastic, covered with foil, or in an airtight bag or container on the counter for up to 2 days.
• Fridge - Wrapped or stored in an airtight container or bag for up to 5 days in the fridge.
• Freezer - Note that due to the fruit, the bread's texture may change slightly after freezing and defrosting. Wrap the loaf in plastic, place it in a freezer-safe bag, and store in the freezer for up to 2 months. Thaw completely in the fridge before serving.

Pop a few cups of blackberries into a gluten free apple crumble, and you'll instantly turn it into my favorite crumble of all time. OK, I do dearly love a (gluten free) strawberry rhubarb crumble, but there is something about apples and blackberries together that makes my heart sing. This combination is the most delicious way to celebrate late summer-into-fall that I know.

In a nod to a blackberry apple crisp, you'll marry firm slices of fresh apples with juicy, fragrant berries, but instead of a buttery oat topping you'll spread them with a soft blanket of whole grain flour mixed with melted butter and a kiss of cinnamon. You can make this crumble gluten-free with oat flour (or another whole grain gluten-free flour), or not, with whole wheat pastry flour.

This is a lovely dessert to serve at a casual gathering, as it's wonderful warm or at room temperature (I also like a scoop for breakfast the next morning with a big spoonful of cold Greek yogurt).

What You'll Love

• Gluten-free or not. It's so easy to make this crumble gluten-free if needed, but it's equally easy to make it with regular flour. My choice is always a whole grain flour, whether gluten-free or gluten-full, but all-purpose flour works just fine, too.
• So seasonal. Yes, you can make this crumble with frozen fruit. But may I gently suggest using fresh berries and apples to celebrate the end of summer? You will taste the difference!
• Rustic and homey. Crumbles and crisps (and while we're at it, gluten free peach cobbler!) are always a go-to when I want a simple dessert that's always well-received. They're forgiving, naturally rustic, and who doesn't love them, especially when they're served with ice cream?! A pure comfort dessert.

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Use unsalted butter or non-dairy butter. I also like melted coconut oil!
• Flour - Use oat flour to keep this recipe gluten-free, or whole wheat pastry flour or a mix of whole wheat flour and all-purpose flour if you don't need to keep gluten-free. Learn how to make oat flour at home for an easy, economical option.
• Brown sugar - You'll need either light or dark brown sugar in both the crumble topping and the fruit filling.
• Baking powder
• Cinnamon
• Salt - I use fine sea salt, and table salt works, too.
• Apples - Your choice of apples here! I used the Gravensteins from our tree; for a tarter apple, use Granny Smith, or really any apples will work just fine.
• Blackberries - I used fresh blackberries here since I had a ton on hand from the blackberry bushes on our road, but frozen work great, too. No need to defrost them.
• Cornstarch - A little cornstarch thickens the filling; use tapioca or arrowroot instead if needed.
• Lemon juice - Fresh-squeezed lemon juice is best if you have it.

Tips & Recipe Notes

• Always rest the crumble after baking. Let the crumble rest out of the oven for at least 20 minutes. The filling will set a bit, so it's not runny when you go to serve it. You can also let it cool to warm room temperature for a few hours before serving.
• Make ahead. As noted, chill the topping before using it! You can make the topping up to 3 days in advance and store it in an airtight bag or container in the fridge.
• Try other fruit. Use the topping ingredients and method with any kind of fruit you like, from cherries to peaches to plums.
• Add vanilla. Stir in 1-2 teaspoons of pure vanilla extract or vanilla bean paste to the filling for a bit of extra flavor.
• Serving options: With vanilla ice cream, lightly sweetened whipped cream, or a drizzle of salted caramel sauce!

Proper Storage

• Counter - Leave the crumble in the pan, cover it with foil, and store it on the counter for up to 2 days.
• Fridge - Tightly cover the pan of crumble or transfer the crumble to an airtight container, then store it in the fridge for up to 5 days.
• To Reheat - Rewarm in the microwave for 30 seconds per portion, or pop the whole pan in a 350°F oven for about 10 minutes.

I love this recipe because it's not just (gluten free) chocolate chip banana bread; it's DOUBLE CHOCOLATE banana bread. This means there's cocoa powder in the batter plus a generous amount of chocolate chips, and then it's finished with more chocolate chips sprinkled over the top. Basically, if you love chocolate and bananas, this bread is for you.

I love that you can make this recipe gluten-free or not as needed; either oat flour or whole wheat flour adds a lovely dose of whole grain goodness and pairs so nicely with the mashed bananas. I always throw in a big pinch of ground cinnamon to offset the chocolate (I love the marriage of chocolate + cinnamon), though that addition is up to you. Olive oil brings a floral richness and brown sugar adds caramelly sweetness.

I caution that this is a very rich, fudgy, and decadent loaf. My oldest found it a tad too much for her, so if you like a more traditional banana bread, I recommend my oat flour banana bread or oat flour chocolate chip banana bread. For the true chocolate lovers out there, this one's for you.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Flour - Use whole wheat flour or whole wheat pastry flour if you don't need to keep gluten-free. I prefer oat flour or brown rice flour for a gluten-free version.
• Cocoa powder - Always use unsweetened cocoa powder! If not, the loaf will be overly sweet.
• Baking soda
• Salt - I use fine sea salt, and table salt is fine, too.
• Cinnamon - I love a bit of ground cinnamon, which plays so nicely against the chocolate. You can leave this out if you prefer.
• Bananas - Soft, ripe, brown bananas are best here. I used 3 large or 4 medium bananas.
• Olive oil - I use extra-virgin olive oil. Swap melted coconut oil if you prefer.
• Brown sugar - Light or dark brown sugar is fine.
• Egg - I used a large egg.
• Semisweet chocolate chips - Or use chopped chocolate. I prefer semisweet chocolate so that the loaf isn't too too sweet.

Variation Ideas/Etc.

• Milk chocolate - Feel like upping the ante? Use milk chocolate chips!!
• Add nuts - I decided to keep this recipe nut-free, but if you want a bit of crunch to offset the richness of the chocolate, ½ cup of chopped walnuts or hazelnuts would be *chef's kiss.
• Coconut - I do love coconut with chocolate. Add ½ cup of shredded coconut to the batter for a bit of coconut sweetness (like in my gluten free coconut banana bread recipe).

Tips & Recipe Notes

• You can use all-purpose flour but ... Yes, you absolutely can use all-purpose flour (or a gluten-free blend like my homemade gluten free flour blend) in this recipe. But I'd like to argue for using whole grain flour here. I'm always trying to add more whole grains when possible, and you won't even notice it's there.
• Cool the loaf completely. This is a moist loaf, but it will solidify as it cools. So, let it cool completely to warm room temperature or just room temperature to make sure it slices easily.
• Make it extra. Add two teaspoons of pure vanilla extract or vanilla bean paste for extra flavor.
• Bake as muffins. You can bake this recipe as double chocolate banana muffins by portioning the batter into a lined or well-greased muffin tin. Bake for 20 minutes, then test for doneness and continue baking if needed.
• To serve: Plain, or with a big swipe of cream cheese or creamy nut butter.

Proper Storage

• Counter - At room temperature, covered or in an airtight container, on the counter for up to 3 days (if it's hot, move to the fridge after 1 day).
• Fridge - Wrapped in plastic or in an airtight container or plastic bag in the fridge for up to 5 days.
• Freezer - Wrap the whole loaf in plastic and foil or place it in an airtight, freezer-safe bag and store it in the fridge for up to 3 months. You can also freeze in slices in a freezer-safe bag with a piece of parchment in between each slice to prevent sticking. Thaw the bread in the fridge before serving.

When I was working on my cookbook, Flourless, I leaned hard into naturally gluten-free recipes, meaning recipes that never called for flour to begin with. Meringues and their cousin, pavlova, were a natural choice to include because they rely just on egg whites both for structure and leavening. They need just a few ingredients, and are almost endlessly adaptable. Who doesn't love a recipe like that?

My oldest loves meringues, and I developed these chocolate chip meringue cookies especially for her. They're a classic meringue cookie, with a marshmallowy, slightly gooey inside and crisp, shattery outsides. I added mini chocolate chips, and they were such a hit!

These are small cookies, and the recipe makes just one dozen, so you may wish to double it if you want to serve a crowd. Meringues don't last too long, though, so I tend to make them in small batches so that we can eat them up quickly. Make sure to store them in an airtight container if you have leftovers. You can also bake the cookies to your preferred consistency - see my notes lower down.

Ingredients Needed

Here's a look at the ingredients in these cookies, plus some notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Granulated sugar - Just plain old granulated sugar is all you'll need to sweeten the cookies.
• Cornstarch - If you don't have cornstarch, you can use arrowroot powder in an equal substitution.
• Egg whites - Save your egg whites - especially if you make my gluten free chocolate pudding! - to make meringues. Because you need 2 egg whites for this recipe, make sure to measure them out beforehand and store them in twos so you don't get confused later.
• Salt - Either fine sea salt or table salt.
• Mini chocolate chips - Mini chocolate chips - I love mini semisweet chocolate chips here; I think that regular chocolate chips would be too large and thus overwhelm the delicate cookies. However, finely chopped or shaved chocolate would be a fine alternative.

Tips & Recipe Notes

• How long should I bake meringue cookies? For cookies with a chewier inside, bake for about 45-50 minutes. For meringues that are crisp all the way through, bake the cookies for 1 hour to 1 hour and 10 minutes.
• Should the egg whites be cold? For meringue, it's best to use room temperature egg whites. When the whites are at room temperature, they will whip quicker and higher, creating loftier meringue cookies.
• Use a very clean bowl. For any recipe that calls for egg whites, including a gluten-free angel food cake or gluten-free angel food cupcakes, make sure that your bowl and beaters are absolutely clean and grease-free before whipping the whites.
• Adaptations. You can use a little vanilla or almond extract (about ¼-1/2 teaspoon) to add extra flavor to the meringues. For a citrus burst, beat in 1 tablespoon of finely grated lemon or almond zest. For a more chocolately flavor, add 2 tablespoons of unsweetened cocoa powder.

Proper Storage

I prefer to eat meringues on the day that they are made, or within about a day of baking. However, you can keep them in an airtight container on the counter for up to 5 days if needed. I don't recommend refrigerating or freezing these cookies.

I originally developed this recipe for my dad, who appreciates a healthier treat. Unlike some banana muffin renditions, I relied on olive oil for fat and maple syrup for sweetness, plus of course a nice serving of whole grains - either whole wheat flour or oat flour to make a gluten-free version.

The resulting muffins are moist and tender, super banana-y, and not overly sweet, though they're punched up with a bit of cinnamon sugar sprinkled over their tops before baking. There's a lot of cinnamon in the batter, too, making these banana cinnamon muffins worthy of their name. Make sure to use very ripe bananas both for natural sweetness and flavor.

Then check out my other banana muffin recipes, including classic gluten free banana bread muffins, oat flour banana muffins, and gluten free chocolate chunk banana muffins!

What You'll Love

• Warm and cozy. A cinnamon sugar topping will make anything even better - do you agree? I love that there's cinnamon on top of the muffins AND liberally added to the batter to make these muffins super cozy.
• Packed with banana goodness. Because the muffins aren't overly sweet (yay, maple syrup), you'll truly taste the bananas in every bite. So yummy!
• Easily adaptable. Check out my suggestions below the ingredients list! I love adding in nuts, chocolate, and more to mix it up a bit.
• Make them gluten-free or not, as needed. Whatever suits your needs - you can easily make these gluten-free with your choice of oat or brown rice flour, or with whole wheat flour, including whole wheat flour, whole wheat pastry flour, or spelt flour.

Ingredients Needed

I've outlined the simple ingredients needed to make this recipe below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Bananas - I used 2 large very ripe bananas for these muffins. If you have smaller bananas, use 3.
• Whole grain flour - Either whole wheat flour or gluten free oat flour is the right choice here! If you don't eat oats, use brown rice flour.
• Eggs - Large or medium eggs are best rather than jumbo-sized eggs.
• Maple syrup - I love lightly sweetening these muffins with maple syrup. You can use brown sugar or granulated sugar if you prefer.
• Olive oil - I used extra-virgin olive oil here, but almost any oil will do. I also like avocado oil or melted coconut oil.
• Ground cinnamon
• Baking soda
• Salt - I used fine sea salt or table salt.
• Topping - Light or dark brown sugar mixed with more cinnamon.

Variation Ideas/Etc.

It feels almost anathema to bake banana muffins without any add-ins, yet I do firmly believe that the cinnamon sugar topping is enough! However, I wouldn't be me if I didn't also reccomend some extras like:

• Nuts - Chopped walnuts or pecans are divine.
• Chocolate - Either regular or mini semisweet chocolate chips, a chopped chocolate bar, or if you're feeling really decadent, milk chocolate chips.
• Blueberries - A handful of fresh or frozen (wild) blueberries is lovely!
• Try ginger - Make these into ginger banana muffins by swapping the ground cinnamon for ground ginger.

Proper Storage

Make sure to cool the muffins completely before storing, otherwise they may get soggy. Here's how to store them:

• Counter - In an airtight container at room temperature for up to 2 days.
• Fridge - Keep the muffins in the fridge for up to 5 days in an airtight container.
• Freezer - Place cooled muffins in an freezer-safe container or bag, then store in the freezer for up to 2 months. Thaw in the fridge before serving.

Summery peaches infuse every bite of these gluten free peach muffins with seasonal flavor. I love baking a fresh batch of muffins on a lazy, late July morning and taking one warm and slicked with butter into the backyard flower garden with a cup of coffee. I listen to the birds, check the apples on the tree for ripeness, and all is right with the world.

You can make these muffins with a gluten free flour blend, or lean into whole grains and use oat flour. I like whole-fat yogurt in the batter to add protein and moisture, and brown sugar is a must. When you want something handheld rather than a gluten free peach quick bread or a (non-gluten-free) whole grain peach bread with a cinnamon swirl, these muffins are just the thing.

Ingredients Needed

Here's a look at what you'll need for these muffins. All of the ingredient amounts and detailed instructions are included in the recipe card at the end of this post.

• Gluten free flour - Use a gluten-free 1:1 blend, or use gluten free oat flour or brown rice flour for a dose of whole grains.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Brown sugar - Either light or dark brown sugar is fine. Use coconut sugar or maple syrup for a naturally sweetened option.
• Egg - A large or medium egg works.
• Yogurt - Pretty much any type of yogurt works here. I like using plain, whole-fat yogurt, but low-fat works as well. If you want a bit more protein, use Greek yogurt.
• Butter - Unsalted, please! Use melted coconut oil or dairy-free butter for a dairy-free version.
• Peaches - No need to peel the peaches unless you really want to - just give them a good wash first.

Add-In Ideas

• Berries - Mix the peaches with berries like blueberries or raspberries for extra fruity flavor. Add about ⅓ cup of berries.
• Nuts - For a little crunch, add ¼ cup of chopped walnuts or pecans.
• Ginger - Add 1 teaspoon of grated fresh ginger for warmth, or swap the cinnamon for ginger.
• Topping: Mix ½ teaspoon of ground ginger with 1 tablespoon of brown sugar and sprinkle it evenly over the muffins before baking.

Tips & Recipe Notes

• Fresh or frozen peaches. I prefer to use fresh peaches here, but you can use frozen if needed. Thaw them a little bit first so that you can chop them up before adding them to the batter.
• Grease the pan well. Generously grease the muffin tin to help the muffins release easily. You can also use liners if you prefer.
• Rest the batter. Always let gluten-free batter rest before baking - the amount of time it takes to preheat the oven usually is enough - to hydrate the gluten-free flour. You will taste the difference!
• Fill the muffin cups about ⅔ full for this recipe. I've found that about ⅔ full per cup is the sweet spot for the batter so that the muffins rise nicely but don't overflow the pan.
• Make them dairy-free. To make these muffins dairy-free, use melted coconut oil or non-dairy butter, plus a non-dairy yogurt.
• Refined sugar-free. Add honey to the batter instead of the sugar for a lovely, floral sweetness that's a wonderful complement to the peaches. Or, try coconut sugar or maple syrup.

Storage Options

• Counter - At room temperature, in an airtight container, for up to 2 days.
• Fridge - Place the container in the fridge and store it for up to 5 days.
• Freezer - Cool the muffins completely, then place them in an airtight, freezer-safe container or bag and keep them in the freezer for up to 3 months. Thaw in the fridge before serving.

This is a classic, no-fooling-around banana bread, with a base of whipped butter and sugars, creamy Greek yogurt for moisture, naturally gluten-free flours, and, of course, chocolate chips! It just doesn't feel like banana bread to me without including chocolate chips (although I love my oat flour banana bread, gluten free rhubarb banana bread, and gluten free banana and blackberry bread recipes dearly, too).

I went a bit rich here, skipping oil in favor of butter and tucking in some protein-rich almond flour for a velvety, long-lasting, and tender crumb. This bread freezes well - if you actually end up with leftovers, or why not bake two batches and save one for another time? I love baking it in a long and skinny loaf pan, but a standard 9x5 loaf pan will work, too. Add some nuts if you want for crunch and flavor!

Why You Should Make This ASAP

• Banana bread. Enough said. I LOVE banana bread, as evidenced by my over-the-top number of banana bread recipes on this site, including gluten free banana strawberry bread, gluten free pumpkin banana bread, gluten free coconut banana bread, and yes, that's just the tip of the iceberg. Scroll down this post for even more ideas ...
• It's a reliable and easy recipe. This is a simple, straightforward recipe both in ingredients and method, which means anyone can make it (even if you're not used to gluten-free baking).
• Undetectably gluten-free. I love this recipe because, like many of my original recipes, you won't be able to tell it's gluten free. This is a great option for when you have gluten-free friends and non-gluten-free friends mingling together, and want to bake one thing that everyone will enjoy. Banana bread, especially with chocolate, is ALWAYS a hit!

Ingredients Needed

Here's a quick look at the ingredients that go into this yummy bread. Make sure to check the recipe card for the full ingredient amounts and detailed instructions.

• Oat flour - Whole grain, gluten-free oat flour is a wonderful choice for banana bread, creating a sturdy crumb and lending a subtle natural sweetness. Make sure to use certified gluten-free oat flour (or learn how to make oat flour yourself) if needed, or substitute brown rice flour if you can't eat oats.
• Almond flour - Finely ground almond flour rounds out the gluten-free base of this bread, and I love it in recipes using all-purpose flour as well as gluten-free flour because it adds protein and moisture.
• Baking soda
• Ground cinnamon
• Chocolate chips - Semisweet chips are my preference, but when I'm feeling decadent, I make this banana bread with milk chocolate chips.
• Butter - Unsalted butter is always my choice, but if you wish to use salted butter, it will add a complexity of flavor to balance the sweetness of the bananas.
• Brown sugar - Either light or dark brown sugar works very well. Substitute maple syrup for a natural sweetener option.
• Granulated sugar
• Eggs - Large or medium eggs are best.
• Mashed bananas - You'll need about 3 or 4 VERY ripe bananas for the best flavor and sweetness. You know, the spotty ones kicking around on your counter that no one wants to eat.
• Greek yogurt - I almost always use Greek yogurt in my bakes because it adds fat and protein, two things that are very helpful when baking gluten-free. If needed, regular yogurt will work fine, too. Use plain yogurt.

How to Make the Best GF Banana Bread

• Use the right flours. Yes, you can absolutely use a 1:1 gluten free flour blend here (and if you do, please use my homemade gluten free flour blend!). But I will lodge an argument in favor of using the combination of whole grain gluten free flour + nut flour in this ratio. I've tested it so many times, and it always produces a tender, moist, yet sturdy loaf every time.
• Make sure your bananas are ripe. I cannot overstate this! The browner your bananas are, the better (obviously don't use bananas that have mold on them). This means that they are sweet and soft, and will seamlessly blend into the batter. If you don't have ripe bananas, just wait to make this recipe until you do. There's no compromising.
• Cool the loaf completely. While gluten-free bakes are by nature a bit more fragile than those made with wheat flour, an easy solution is to let them fully cool before slicing. A little magic happens during this process in which the crumb tightens, making it just as sliceable as a regular loaf of banana bread. But don't rush it.
• Make it a little extra. Add two teaspoons of pure vanilla extract or vanilla bean paste, fold in some chopped pecans, make a brown sugar cinnamon swirl, or the oat streusel from my peach bread recipe (use oat flour for the ap flour) to sprinkle over the top.

How to Store

• Counter - Wrapped in plastic or in an airtight container or bag for up to 3 days.
• Fridge - In an airtight container or sealable bag for up to 1 week.
• Freezer - Wrapped in plastic then placed in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.

Change up your all-purpose pie crust and make this wholesome and utterly delicious all-butter whole wheat pie crust. The method to make it is not much different from a pie made with regular flour, yet you'll be rewarded with a depth of flavor, dose of whole grains, and unique presentation that will rival your ordinary pie dough.

I love this crust especially with homemade blackberry pie, but really, it works with any pie you love! Make a pumpkin pie with heavy cream at Thanksgiving and serve its rich custard filling on this flaky and buttery crust. It's also just right as the base for a Gravenstein apple pie.

If you find that using all whole wheat flour is too much for your taste, you can do an equal amount of all-purpose and whole wheat flour. This recipe makes enough for one double crust pie. You can halve the recipe for a galette dough or a single crust pie, or make it as written and stash the second dough disc in the freezer for up to 3 months.

I love whole wheat pie crust as an alternative to my oat flour pie crust and gluten free all butter pie dough recipes when I don't need to bake gluten-free.

This Is a Great Way to Get More Whole Grains!

I love baking with whole grain flour whenever I can, be it wheat flour or naturally gluten-free flours like oat or brown rice flours. Not only do they add nutrition to my bakes, they add their own flavor profile. I also love the texture and taste of whole wheat and whole grain flour! So why use it?

• It's an easy way to get more whole grains. We know that whole grains give us extra vitamins, minerals, and protein. Using whole wheat flour - like in my whole wheat rhubarb scones, whole wheat waffles, or whole wheat chocolate chip cookies recipes - adds wonderful whole grains in a tasty preparation.
• I love its texture. A bit sturdier and denser than all-purpose flour, whole wheat flour lends a bit of chew plus a tiny bit of natural sweetness.
• You can use any variety. There are so many types of whole wheat flour, including what's labeled as whole wheat flour as well as white whole wheat flour (looks more like all-purpose flour but retains the whole grains), whole wheat pastry flour (more finely ground), and spelt flour (another whole grain wheat flour that I love).

Why Whole Wheat Flour?

For one thing, it tastes so good, with a subtle, nutty richness and texture you just don't get from all-purpose flour. And for another, it is packed with whole grains which means you get more fiber and protein in every bite.

This crust is sturdy enough to hold up to a bit of handling but isn't gritty or dry. Whole wheat flour's slight nuttiness complements both sweet and savory bakes, like in a (gluten-free) quiche (swap the whole wheat crust for the gluten-free crust), making it an easy choice for anything you want to make.

Ingredient Notes

Minimal ingredients and whole wheat flour are all you need to make this pie crust. I've outlined what you need below, with the full ingredient amounts and detailed instructions included in the recipe card lower down.

• Whole wheat flour - This can be any whole wheat flour of your choice, and can include whole wheat flour, whole wheat pastry flour, spelt flour, or white whole wheat flour.
• Granulated sugar - When I make a pie crust for a sweet pastry, such as pie, I add a little sugar. You can increase the amount of sugar from 1 tablespoon to 2 tablespoons if you wish, or use maple syrup instead. For a crust that you plan to use to make savory dishes, you can reduce or leave out the sugar.
• Salt - A little fine sea salt or table salt balances the sweetness of the pastry.
• Butter - Always use unsalted butter in pastry so that the dough doesn't turn out overly salty.
• Ice water - A few tablespoons of ice water help to bring the dough together. Make up the ice water before you start putting together the dough so it's nice and cold when it's time to add it in.

Tips & recipe Notes

• Keep the butter cold. Something that really helps create an ultra-flaky pie dough is to keep the butter very cold. This will create streaks and clumps of butter in the dough - and that's a good thing! When you bake the crust, the butter will melt in the oven, creating gaps in the dough. Steam also releases during the baking process, making those lovely flaky layers. Keep the butter in the fridge until just before using, or even keep it in the freezer so it's ultra cold.
• Add ice water slowly. You want just enough cold water to bring the dough together, but you don't want to make it too wet and goopy. You'll get the hang of this the more you make pie dough, but a good rule to follow is to continue to slowly add water 1 tablespoon at a time until you don't see any dry bits of flour. The dough should hold together when you squeeze it into a ball.
• Hydrate the dough. Whole wheat flour, like gluten-free flour, benefits from a period of rest to help it hydrate. Leave at least 30 minutes for the dough to chill in the fridge, and preferably even more if you can. You can keep the dough in the fridge for up to 3 days, or freeze it for longer. The colder the dough, the easier it will be to roll out. However, you may need to let the dough rest on the counter for a few minutes if it's very chilled.
• Make it vegan. You can easily make this recipe vegan by using your favorite non-dairy butter for the butter. Or, try cold coconut oil or olive oil.
• Follow your own recipe. You may or may not need to blind-bake (cook the pie briefly at a higher temperature) depending on the recipe you're using. For fruit pies, such as apple pie, you won't need to blind-bake. But for a custard-based pie, such as pumpkin pie, you may want to blind-bake before adding the filling. It really just depends on your recipe.

Recipes where this Pie Crust Will Shine

You can use oat flour pie crust in any pie, tart, galette, or quiche recipe! Use it in the recipes listed below instead of the gluten-free pie dough included:

• Pumpkin pie - A maple pumpkin pie is so nice with this crust.
• Apple pie - I love using a sturdy whole grain pie crust in my Gravenstein apple pie recipe.
• Quiche - Swap a whole wheat pie crust in my recipes for gluten free quiche or gluten free asparagus quiche.
• Galette - Try this recipe in my rhubarb galette
• Berry pie - Use this recipe to make strawberry rhubarb honey pie, blackberry pie, or as the base for any pie you fancy!

Proper Storage

Use your pie crust soon after you make it, or keep it for another time. Here's how to properly store a pie crust made with whole wheat flour:

• Fridge - Keep the dough, well-wrapped in plastic or in a sealable plastic bag, in the fridge for up to three days.
• Freezer - Wrap the dough well in plastic and store the discs in the freezer for up to three months. Thaw the dough in the fridge before using it.