My gluten free pasta salad is packed with Italian flavors like lemon, olive oil, fresh basil, and fresh mozzarella, making it a wonderful addition to summer cookouts and picnics! Or anytime really!

I love the simplicity of this recipe, which relies on fresh produce for seasonal flavor, although of course you can make it year round. Check out my add in ideas a bit lower down, or experiment (other herbs! pasta shapes! etc.!) to make it your own way.

This pasta salad is great on a buffet table as a side to grilled veggies, burgers, vegetarian burgers and sausages, or whatever meat you like. I'll also serve it as a light main dish, with a basket of gluten free honey cornbread muffins for a rustic touch or a bowl of vegetarian cream of tomato soup or vegetarian zucchini soup. Enjoy!

Why You'll Love This Flavorful Gluten Free Pasta Salad

• It's made right in the bowl. First, mix the dressing ingredients in your serving bowl, then toss in the pasta, layer in the veggies, cheese, and herbs, and you're ready to serve! I love that this one-bowl method minimizes mess and clean up.
• Full of fresh flavors. Lean into the Italian-inspired flavors of bright lemon, spicy basil, and creamy fresh mozzarella cheese, along with with ripe tomatoes and cucumber for a flavor-packed bite.
• Simply gluten-free. Just use gluten-free pasta and this salad is easily gluten-free! Everything else is already naturally gluten-free, so no need to worry about substitutions.
• Easy ingredients. Veggies, cheese, seasonings, and (gf) pasta - that's it! You'll be able to grab everything you need during one trip to the market (or maybe even your garden).

Gluten Free Pasta Salad Ingredients

Like I said, easy ingredients are all you need for this pasta salad! Check out what's important below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Lemon juice - I always prefer freshly squeezed lemon juice but bottled works too if that's all you've got. Swap vinegar if you don't have lemon juice.
• Garlic - I add 1 minced garlic clove to the dressing. If you don't like raw garlic, you can omit this.
• Oregano - Dried oregano really adds that Italian flavor. Swap dried basil or Italian seasoning if you don't have oregano in the pantry.
• Salt and pepper - I use fine sea salt and black pepper.
• Olive oil - Extra virgin olive oil is my choice, but any variety will work.
• Gluten-free pasta - Any shape and brand works here. I love Jovial brand brown rice pasta, and use it exclusively. I chose the spiral shape for my salad because I like how they look and hold the dressing. Penne or elbows would also be good.
• Tomatoes - I've made this with large tomatoes or cherry or grape tomatoes; they all work great, so use what you have. Make sure they are ripe!
• Fresh mozzarella - Either buy a big ball of mozzarella and chop/slice it up, or get "cherry" sized mozzarella balls and cut them in half, which is what I did.
• Cucumber
• Red onion - I prefer red onion in this salad, but if have another type, feel free to use it instead.
• Basil - I LOVE adding fresh basil here; I feel like it adds so much summery, fresh flavor. If you can't get basil, try parsley.

Gluten Free pasta Salad Add-Ins

• Preserved lemon - Go all in on lemons by adding preserved lemons to this gluten free pasta salad.
• Olives - Pitted olives - I'm partial to black Kalamata olives - will add extra briny flavor.
• More herbs - In addition to the fresh basil, try chopped fresh parsley or even a little mint for a flavor twist.
• Extra veggies - Chopped bell pepper, banana peppers, arugula or baby spinach, blanched, chopped green beans ... all are welcome.
• Feta cheese - Add to or substitute the mozzarella for feta cheese.

Gluten Free Pasta Salad Recipe Notes

• Don't overcook the pasta. "Al dente" means just slightly firm. This can be tricky with gluten-free pasta because you don't want to undercook it, but overcooking it can lead to mushy pasta salad. So, pull it off the stove when the pasta has some give but isn't soft. It will soften up more in the dressing.
• Toss the pasta when warm. Drain the pasta well, then immediately add it to the bowl with the dressing. The warm pasta will soak up the delicious lemony dressing, making it super flavorful.
• Use a shaped pasta. It may go without saying, but don't use spaghetti noodles to make this salad! My favorite shapes are ziti, farfalle, and rotini.
• Make it ahead - but not too far ahead. You can definitely make this salad earlier in the day you wish to serve it, but I don't reccomend making it too far in advance because the pasta will soak up the dressing and can become overly firm in the fridge.
• Leave at room temperature. I like to make the dressing and toss it with the warm pasta a few hours before I plan to serve it, and then add in the vegetables, herbs and cheese just before serving so that everything stays fresh.
• Serve warm or cold. Depending on your preference, you can serve your pasta salad warm, room temperature, or chilled in the fridge. Again, you don't want to let it stay in the fridge long enough for the pasta to get hard, but about an hour will cool it to that classic pasta salad presentation. Personally, I prefer this salad warm or room temperature; you do you!

How to Store Gluten Free Pasta Salad

Transfer any leftover salad to an airtight container and store it in the fridge for up to 3 days. Gluten-free pasta is not as soft as regular pasta, so when you take it out of the fridge you may wish to let it stand at room temperature for awhile so that the pasta softens up again.

However, the pasta WILL absorb a fair amount of the dressing, which will keep it less firm than plain gluten-free pasta. I've also popped the leftover pasta salad in the microwave for a minute or so.

A homey and rustic apple blueberry crisp marries two summer favorites - apples and blueberries! While I love a classic apple crisp, I also love mixing seasonal apples with other fruits - like in my apple blackberry crumble, apple blackberry pie, and apple rhubarb crisp. Pairing blueberries with apples from my tree was a match made in heaven.

The first time I made this recipe it was way too sweet for me, so I lowered the amount of sugar to a half cup in the topping and another half cup in the filling. This suited my taste perfectly, because in-season apples are plenty sweet on their own. If you prefer a sweeter crisp, though add an additional ¼ cup of sugar.

Why You Must Make This Apple Blueberry Crisp

• The perfect summer pairing. Juicy blueberries and sweet, in-season apples make a naturally delicious combination.
• Not overly sweet. As mentioned, I've kept the sugar a bit on the lower side so that the fruit can really shine (with the option to add more if you prefer a sweeter crisp).
• So easy. Crisps and crumbles are my failsafes when I don't have time to make Gravenstein apple pie. They need simple ingredients and come together quickly - what could be better?

Ingredients needed for Apple Blueberry Crisp

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

• Apples - Your choice of apples. I make this with Gravensteins from our tree earlier in August, then with our Golden Delicious apples a little later in the summer when they're ripe.
• Blueberries - Fresh or frozen is fine.
• Granulated sugar - You'll need this for the topping and the filling.
• Cornstarch - This helps thicken the fruit filling. Swap tapioca flour or regular flour if needed.
• Spices - A mix of ground cinnamon and nutmeg.
• Flour - I prefer whole wheat flour if I'm not baking gluten-free, or oat flour (learn how to make oat flour at home) for a gluten-free version. You can also use all-purpose flour or a gluten-free flour mix like my homemade gluten-free flour blend.
• Oats - I always use rolled oats when I make crisps because I like how they keep their texture during baking. If you only have quick cook oats you may use those instead, noting that the topping may look a little bit different than mine.
• Baking powder - I wanted this blueberry apple crisp to have a little lift, so I added some baking powder. Feel free to leave it out if you don't have it.
• Salt - Fine sea salt or table salt.
• Butter - I prefer unsalted butter. If using salted butter, omit the added salt.
• Lemon - I love mixing in a little lemon zest to the filling for bright flavor. Try orange zest or leave it out if you prefer.

Blueberry Apple Crisp Variation Ideas

• With pears - Swap the apples for pears if you have them.
• Other berries - Try other berries here in place of the blueberries, or just make my apple and crisp.
• Add vanilla - For extra depth of flavor, add 1 teaspoon pure vanilla extract to the filling.
• Swap brown sugar - Substitute the granulated sugar in the topping for light or dark brown sugar, or use maple syrup.

Apple Blueberry Crisp Tips & Recipe Notes

• Rest it after baking. Let the crisp sit for at least 15 minutes so that the filling sets up a bit. Or just leave it at room temperature, covered with a clean towel or foil, until ready to serve.
• Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge!
• Flour substitutes. Substitute almond flour and almonds for the oat flour and oats if you use oat flour, or use brown rice flour. Feel free to use all-purpose flour if you prefer instead of whole wheat flour.
• Make it dairy-free. Switch out the unsalted butter for non-dairy butter or coconut oil.
• To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also super nice. Or enjoy blueberry apple crisp at breakfast with a big spoonful of plain or vanilla Greek yogurt.

How to Store & Reheat Apple Blueberry Crisp

You have options here! I've tried to provide a comprehensive outline below:

• Counter - Cover the blueberry apple crisp with a piece of foil and store it on the counter for up to 2 days.
• Fridge - Place the leftover cooled crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.

I love simple little recipes that are so much more than the sum of their parts! Who would have thought that a basic mix of fresh juice and sifted powdered sugar would combine to make such an easy and versatile grapefruit glaze?

Add a punch of fresh flavor by draping this glaze to oat flour scones, gluten free molasses cookies, and oat flour sugar cookies. Or, turn a gluten free yogurt lemon cake into a grapefruit version!

I detail how to make this quick and easy recipe below, and share tips on how to adjust consistency, etc. See my lemon glaze or sweet orange glaze recipes for a similar vibe!

The Easiest Grapefruit Glaze Recipe

I love mixing grapefruit into sweet bakes to temper the inherent tartness of the fruit. Try it

• Simple ingredients. That's right - all you need are powdered sugar and a few tablespoons of grapefrui juice!
• So adaptable. Getting the proportions right for simple recipes like glazes is imperative! Once you master this formula, you can use it with other flavors and citrus juices. Experiment!
• Adds unique flavor to bakes. Drizzle a classic gluten free pound cake with grapefruit glaze, or drizzle it over a gluten free rhubarb cake. You can't go wrong!

Ingredients Needed for Grapefuit Glaze

Just 2 ingredients go into this little glaze. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Powdered sugar
• Grapefruit juice - I prefer the juice of a fresh grapefruit here. Choose a ripe grapefuit for the best flavor!

Variations On Grapefuit Glaze

• Lime - I love using this method for an easy lime glaze. Just swap an equal amount of fresh lime juice for the grapefruit juice.
• Add zest - For even more flavor, zest the grapefruit using a fine grater or zester into the glaze.
• Vanilla - Add ¼ teaspoon of pure vanilla extract to the glaze.
• Honey - Swap 1 tablespoon of the juice for honey to make a honey-grapefruit glaze.

Tips for the Best Grapefruit Glaze

• Adjust the consistency. You can add more powdered sugar to make a thick, frosting-like glaze or add more juice for more of a drizzly icing. Make sure to have extra sugar and juice on hand so you can adjust as needed.
• Add to cooled baked items only. The quickest way to make a glaze disappear is to add it to still-warm baked goods! Make sure to completely cool your cakes, cookies, muffins, etc., before adding the glaze so that it actually shows up on top.
• Sift the sugar. ALWAYS sift powdered sugar before whisking it into glazes or mixing it into frostings. This will eliminate any lumps and create a gorgeously smooth glaze.
• Double up. Easily double or even triple the quantities in the recipe card to make more glaze.

How to Use a Grapefruit Glaze

• Cake - Drape orange glaze over a gluten free grapefruit olive oil cake, a gluten free gingbread snacking cake, a gluten free busy day cake, or a gluten free vanilla buttermilk cake.
• Muffins - Gluten free gingerbread muffins love a glaze, as do gf blueberry muffins and oat flour blueberry muffins..
• Scones - Try this glaze on gluten free blueberry scones or try my oat flour scones recipe.
• Cookies - Dress up gluten free shortbread or oat flour shortbread with this pretty glaze!

Proper Storage

Place the glaze in an airtight container such as a glass jar with a tight-fitting lid and store it in the fridge for up to 1 week.

Easy, satisfying beans and greens has been a staple in my kitchen since my college days, and it still makes an appearance at least once a week. From a simple method comes a super filling and nutritious meal that can be made with a variety of greens beans, and other veggies. And did I mention it take mere minutes to make?

Similar to my white beans and kale with garlic and lemon, basic greens and beans is one of the least fussy recipes you can imagine. I love serving it with brown rice (tip: make a bit of extra rice or quinoa when you're serving it with another meal so you have it ready), but I love a big scoop of beans and greens stuffed into a cheesy, griddled corn tortilla.

On extra busy nights, this recipe is a life-saver, almost literally! (Are your kids as hungry as mine are after soccer practice?) Or, when it's too hot to think about turning the oven on for skillet lasagna or my kids' favorite mac and cheese, beans and greens is a welcome option. I've tried to include as many variations as I could come up with so you can make this simple meal with whatever you have available.

Also try this method with cabbage, like in my white bean and cabbage stir fry recipe.

Ingredients needed

Here's an outline of what you need to for greens and beans. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra virgin olive oil, but any oil works here!
• Garlic - Adjust the amount of garlic to taste. Alternatively, use a yellow onion.
• Cherry tomatoes - Or grape tomatoes, or 1 large chopped tomato.
• Greens of choice - Such as spinach, kale, collards, chard, etc. For tougher greens like kale, remove the stems first.
• Beans of choice - Such as chickpeas, cannellini beans, pinto beans, black beans, etc., drained and rinsed
• Salt and pepper
• Vegetable broth - This can be swapped for water if needed (I do this often!).

How to Make Beans and Greens Your Own

I feel like there are almost endless combinations you can do, and you probably already have your own ideas! But to get you started, here are some great ways to make simple beans and greens with your own twist:

• Cannellini beans and kale - This is my favorite and classic iteration! Add a little lemon juice/zest and Parmesan cheese.
• Great Northern beans and Swiss or rainbow chard - Basically the recipe outlined in this post but with white beans.
• Chickpeas and spinach - A bonus to using spinach is that it cooks faster than other greens, so this will be ready in a second. Squeeze fresh lemon juice over the top of the pan for extra flavor.
• Navy beans and collard greens - Hearty and comforting winter food! Make it into a sort of stew by adding 1 cup or so of vegetable broth and serve with bread.
• Pinto beans + Swiss chard or spinach - I love this combo for a quick, homemade taco night. Stir in ½ teaspoon cumin and ½ teaspoon of paprika, then stuff into tortillas with a squeeze of lime if you have it and a dollop of sour cream.
• Black beans and spinach - Another great option for taco night or beans and rice night! Definitely serve this version with mashed or chopped avocado.
• Butter beans + escarole - lovely with garlic, olive oil, and lemon
• Cannellini beans + broccoli rabe - These bitter greens pair nicely with creamy white beans, garlic, chile flakes, and lemon
• Chickpeas, kale, and tomatoes - A nice winter meal, and you can use canned, diced tomatoes.

Add Ins to Beans and Greens

You can throw in almost any other veggies here to round out beans and greens into an even fuller meal! Also try adding spices and dried herbs for different flavor. Some ideas to get you started:

• Onions - Any variety - yellow, red, white, or even green onions.
• Bell pepper - Seeded and diced!
• Squash - Diced zucchini, summer, or yellow squash.
• Mushrooms - Any variety, added with the garlic and cooked down until soft.
• Carrots - Diced carrots added to the base are especially nice with a white bean variety.
• Corn - Fresh or frozen corn adds crunch!
• Spices to try - Paprika, smoked paprika, cumin, chili powder, red pepper flakes.
• Herbs to try - Dried oregano or basil, fresh basil, parsley, cilantro,

Tips & Recipe Notes

• Use frozen vegetables. Feel free to use frozen spinach or another green here, with no need to defrost it first.
• Dried beans are fine, too. I do love dried beans (Rancho Gordo, I'm looking at you), but full disclosure do not always plan ahead to soak and cook them in advance. If you are more organized than me, however, dried beans are perfectly lovely here!
• Don't overcook the greens. Add sturdier greens such as kale or chard first, then more delicate greens like spinach toward the end. You want the greens tender but still bright and fresh.
• Double, triple, quadruple the recipe. Yes - if you want to feed a larger group or just want leftovers, size up the recipe to serve as many as you need.

Ways to Serve Beans and Greens

On super busy nights I pile a big scoop of beans and greens on a slice or two of toasted gluten free no knead bread (or easy dutch oven bread). This makes a great lunch, too.

For a fuller meal, I make a pot of short or long grain (usually brown) rice and pile the beans onto a portion of rice in a bowl. I always love avocado with beans and greens, either chopped or mashed up, or in guacamole. Quinoa is also a lovely side.

Or, warm corn or flour tortillas and layer them with a scoop of beans, then finish with sour cream, salsa, fresh greens, and avocado.

Top them with baked sweet potato cubes, or stir in a spoonful or two of maple butternut squash puree (seriously - it's sooo good especially with black beans!).

How to Store Leftover Beans and Greens

Make a double batch and stash leftovers in the fridge, in an airtight container, for up to 5 days! Reheat in a microwave-safe bowl in 1-minute increments until heated through.

Apples and walnuts are such a lovely pairing, and that combination shines in this easy apple walnut bread. A whole grain base - use your choice of whole wheat flour or oat flour - is packed with soft bites of apple, crunchy walnuts, and swirled with cozy cinnamon-brown sugar.

This is a classic quick bread recipe, made in just one bowl with a whisk and a spoon. I've tested it with a variety of whole grain flours (see my ingredient notes for substitution options) and prefer with whole wheat pastry flour or whole grain oat flour. Both have a slight natural sweetness that accentuates the apples and cinnamon.

For other apple bread recipes, make sure to check out my gluten free apple bread, gluten free applesauce bread, and gluten free apple cinnamon bread recipes!

Why You'll Love this Apple Walnut Bread

• Crammed with fall goodness. Crisp apples, crunchy walnuts, brown sugar, and warming cinnamon make this a cozy loaf for the season.
• Tastes delicious AND nourishing. Whole-grain flour, apples, and walnuts give this quick bread some extra goodness without making it feel like health food.
• Easily adaptable. Make it with whole wheat pastry flour or whole-grain oat flour, or try one of the other flour options in my ingredient notes.
• Simple to make. Everything comes together in one bowl with a whisk and a spoon with no mixer required - gosh I love an easy recipe!

Ingredients Needed for Apple Walnut Bread

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

• Brown sugar - Either light or dark brown sugar is fine (I used brown sugar for the loaf I photographed here). This is used for the cinnamon swirl.
• Ground cinnamon
• Eggs - Use large or medium eggs.
• Granulated sugar
• Olive oil - I love using olive oil in quick breads for moisture and deeper flavor. For a richer bread, swap melted unsalted butter.
• Milk - Your choice of whole, 2% or non-dairy milk.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Flour - I tested this recipe with whole wheat pastry flour, spelt flour, and oat flour - all worked beautifully. See the recipe card for the exact amount of flour by weight you will need, so you can swap flours interchangeably. If you don't eat oats, try brown rice flour instead.
• Salt - Use fine sea salt or table salt.
• Baking powder
• Apples - Any apples you have on hand will work! For a very apple-y bread, use 2 apples. If you prefer less fruit, reduce to 1 apple.
• Walnuts

Other Add-in Suggestions

• Try another spice or spice mix - Swap ginger for cinnamon, add a pinch of nutmeg, or, in October, use pumpkin pie spice mix!
• Other nuts - Pecans would also be nice here, or try chopped almonds.
• Swap pears - In a nod to pear bread, turn this into a pear-walnut bread by subbing the apples for pears.

Testing Notes

• Cut the apples into small pieces. I don't mean minuscule, but cut them into a dice which is small enough that they will all cook evenly without overwhelming the loaf with big chunks of apple.
• Cool completely. Fruit breads can be delicate, so make sure to cool the bread thoroughly before slicing. This will prevent it from falling apart, especially if you are using oat flour, which often creates a more delicate crumb.
• Try not to over mix. When you add the flour and other dry ingredients, stir just until it is incorporated and you don't see any dry streaks. This helps keep the loaf tender.
• Toast the walnuts. This is optional, but a few minutes in the oven at 350 F brings out their natural oils and makes them extra flavorful. Spread the walnuts out on a baking sheet, place in the oven for a few minutes, then let them cool before adding them to the batter.
• Don't skip the parchment. Lining the loaf pan with a strip of parchment makes it much easier to lift the bread out once it's cool. This is especially helpful with the more delicate oat flour version.

How to Store Apple Walnut Bread

• Counter - Wrapped in plastic or in an airtight container or bag at room temperature for up to 2 days (transfer to the fridge if you're experiencing hot weather!).
• Fridge - In an airtight container or bag in the fridge for up to 5 days.
• Freezer - Wrap the bread in plastic and place it in a freezer-safe bag. Store in the freezer for up to 3 months. Thaw the bread in the fridge before serving.

In apple season, make all of the apple things! I love this pretty cake, which relies on almond flour and a little coconut oil to create a dense, moist crumb. It's topped with juicy apples and a hefty drizzle of maple syrup (sprinkling of cinnamon optional but encouraged). Swap honey in a nod to traditional Rosh Hashanah flavors, if you like.

The resulting cake is tender, oh-so-sliceable, and crammed with fall vibes. I like fanning out the apple slices in a decorative pattern rather than folding them into the batter. I also like that you need just almond flour here rather than a combination of gluten free flours.

Try my gluten free apple cake or gluten free French apple cake for more apple cake recipes. And, I always love a freshly-baked loaf of gluten free apple bread during apple season!

Ingredients needed for Almond Flour Apple Cake

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

• Almond flour - I use fine ground almond flour - the Blue Diamond brand often gives the best value - rather than almond meal for a smooth and velvety crumb.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Eggs - I used large eggs.
• Granulated sugar - You can try light brown sugar for a slightly different flavor profile.
• Coconut oil - If you prefer a different oil, virtually any will work, including olive oil, avocado oil, canola oil, etc.
• Apples - Your choice of apples here! I use the Golden Delicious apples from our tree.
• Maple syrup - This adds a bit of extra sweetness and flavor. As noted, honey is a very worthy alternative.
• Cinnamon - At the last minute I decided to sprinkle a little ground cinnamon over the top of cake for a bit of warmth. Try ginger or nutmeg, or leave it off if you wish.

Variation Ideas

• Add sliced almonds - I debated adding a handful of sliced almonds to the top of the cake along with the sliced apples, and I will definitely do this another time! They will add an extra, crisp almondy note to the cake.
• Vanilla or almond extract - Add extra flavor with 1 teaspoon of pure vanilla extract or vanilla bean paste, or up the almond goodness with ¼ teaspoon of almond extract.

Testing Notes for This Almond Flour Apple Cake recipe

• Use fine almond flour. Fine-ground almond flour gives this cake its smooth, tender crumb. Almond meal will produce a more rustic, slightly coarser texture. So, if you prefer more texture, feel free to use almond meal!
• Slice the apples thinly. Cutting the apples thinly does double duty - they will soften nicely during baking plus make it easier to create that pretty, fanned-out topping. I peeled my apples, but for a more rustic look you can leave them unpeeled.
• Cool completely before slicing. The cake is quite tender when warm, like most gluten-free bakes, but will set and firm up as it cools. Use a serrated knife to cut slices.
• A little cinnamon goes a long way. I love the warmth of a sprinkle of cinnamon, but the cake is just as lovely without it. A pinch of nutmeg or ground ginger would also be delicious, or try a combination.

Proper Storage

• Counter - Covered, or in an airtight container, for up to 2 days.
• Fridge - The cake will keep, covered or in an airtight container, for up to 5 days.
• Freezer - Wrap the cake in plastic, place it in a freezer-safe bag, and store in the freezer for up to 2 months. Thaw the cake in the fridge before serving. Note that the apples may be slightly softer when defrosted - but still delicious.

These pear muffins are buttery and soft, filled with bits of sweet, fresh pear. I added walnuts for a little crunch, and swirled in ground cardamom for smoky warmth.

Like in my gluten free pear cake and pear bread recipes, the true star here is the pears, and these muffins let them shine. I've tested them with certified gluten-free oat flour as well as with whole wheat pastry flour and spelt flour, and all three versions turn out beautifully: tender, hearty, and full of whole grain flavor.

Whole milk yogurt brings moisture while brown sugar adds a note of caramel sweetness. I love finishing the muffins with a generous sprinkling of brown sugar, which turns a bit crisp in the oven and makes the perfect, easy topping.

What You'll Love About These Pear Muffins

• Perfect fall flavors. Pears + spice = cozy fall vibes, am I right? The brown sugar adds even more coziness, making these pear muffins just right for cooling days.
• Easy to make with different flavors. Use a scale for accuracy, but know that you have several options here. Make them gluten-free with certified gluten-free oat flour, brown rice flour, or a gluten-free flour blend, or use whole wheat pastry flour, whole wheat flour, spelt flour, or all-purpose flour.
• A bit indulgent, without being over the top. I do love a cakey muffin! Plenty of butter here makes the muffins lush and crave-worthy.

Ingredients Needed for Pear Muffins

Here's a glance at what you'll need to make a batch of these muffins. 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 substitute softened coconut oil.
• Brown sugar - Feel free to use either light or dark brown sugar. Coconut sugar is also a nice substitute if you like it.
• Egg - Use a large or medium egg.
• Yogurt - I prefer plain, whole milk regular yogurt here over Greek yogurt. If you only have Greek yogurt, use ¾ cup Greek yogurt mixed with ¼ cup milk to thin it out a bit.
• Flour - Lots of options here, though I always prefer whole grain flour! To make gluten-free, use certified gluten free oat flour or brown rice flour or a flour mix, like my homemade gluten free flour blend. Otherwise, your choice of whole grain flour, such as whole wheat flour, whole wheat pastry flour, or spelt flour, works wonderfully.
• Cardamom - After living in North Africa and the Middle East for four years, I developed a healthy appreciation for cardamom, and I tuck it into bakes for a touch of unexpected spice (my gluten-free granola recipe relies on it, too). If you prefer, use ground cinnamon or ginger.
• Leavening - A combination of baking powder and baking soda.
• Salt - Use fine sea salt or table salt.
• Pears - Any variety of pear works fine. I peeled my pears, but if you use organic pears and like a little texture, you can leave on the skins.

Whole Grain Pear Muffins Testing Notes

• Choose ripe but firm pears. You want pears that are sweet and fragrant but still firm enough to hold their shape when chopped and baked. Bartlett, Bosc, Anjou, or Comice pears all work well.
• Don't overmix the batter. Once you add the dry ingredients, mix just until everything is incorporated. A few small streaks of flour are fine, but overmixing can make the muffins dense rather than tender.
• Watch the baking time. The muffins are done when a tester inserted in the center comes out clean or with a few moist crumbs. Because pears vary in size and juiciness, your muffins may need a few extra minutes in the oven.

How to Store Pear Muffins

Always make sure to cool 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 a freezer-safe container or bag, then store in the freezer for up to 2 months. Thaw in the fridge before serving.

The layers of brown sugar and cinnamon apples in this gluten free apple bread nestle nicely into the buttery tenderness of the crumb, making it a perfect bridge bake between late summer and early fall. This is a one-bowl recipe that may appear simple, but its taste is anything but.

The bread itself is soft and plush, thanks to a good amount of butter and two eggs. I layered half the batter with chopped fresh apples and cinnamon-brown sugar, topped it with the remaining batter, then sprinkled apples and cinnamon-brown sugar over the top.

The result is a fragrant bread that doesn't skimp on fruit or cozy flavors. You could easily swap in another spice - ginger or cardamom would be nice, or use a blend like apple pie or pumpkin pie spice - for the cinnamon for a different twist. Any type of apple works here, so use what you have.

I find that this bread tastes even better on the second day, but yes, it's hard to wait that long to dig in! Try to let the loaf cool for at least an hour, though, after it comes out of the oven so the crumb fully sets. It will be a bit delicate when warm thanks to all of the apples, but it will firm up as it cools.

For substitutions, use a whole grain gluten-free flour of your choice, or a gluten-free flour blend if you wish. If you can't eat almonds, substitute an equal amount of flour. To make dairy-free, use non-dairy butter or a neutral oil of your choice (coconut oil also works well). I haven't tried this with flax eggs, but you could try 2 flax eggs for the eggs to make it egg-free.

Check out my gluten free applesauce bread, gluten free banana apple bread, or gluten free applesauce cake for similar flavor vibes.

Ingredients needed for Gluten Free Apple Bread

Here's a look at what goes into this gluten free apple bread recipe. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Brown sugar - You can use light or dark brown sugar, or try coconut sugar for a naturally sweetened option.
• Ground cinnamon
• Apples - See my note below on what apples to use.
• Granulated sugar
• Butter - I prefer unsalted butter. You could swap softened coconut oil, or try a neutral oil of choice to keep it dairy-free.
• Eggs - Use large or medium eggs.
• Oat flour - Certified gluten-free oat flour is my choice here to add whole grains and structure. Learn how to make oat flour or pick up a package at the store. If you don't eat oats, try sorghum or brown rice flour.
• Almond flour - I like to add a little almond flour for extra protein and moisture. Feel free to swap oat flour if you prefer.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Milk - I tend to use whole milk in this recipe, but 2% is fine, too. Substitute your favorite non-dairy milk for a dairy-free option.

Testing & Recipe Notes for Gluten Free Apple Bread

• Cool the bread thoroughly. It's a bit delicate when warm, so my advice is to let the bread completely cool to room temperature before slicing.
• Use all-purpose gluten-free flour. If you prefer, swap the total amount of flour (use 1 ¾ cup/210 grams) for a gluten-free flour blend.
• Add walnuts. When I'm in the mood for a bit of crunch, I add ½ cup of chopped walnuts to the batter!
• Make it dairy-free. Substitute softened coconut oil for the butter and a non-dairy milk you like for the milk.
• Another spice. Cinnamon is a classic, but ground ginger or cardamom (or a combination) is lovely!

How to Store Gluten Free Apple Bread

• Counter - Covered or in an airtight container on the counter for up to 2 days.
• Fridge - I actually love this bread cold from the fridge! Keep it wrapped in foil or in an airtight container or bag in the fridge for up to 5 days.
• Freezer - Wrap the bread in plastic and place it in a freezer-safe bag, or place slices in a freezer-safe bag with a piece of parchment in between each one to prevent sticking, and freeze for up to 2 months. Thaw in the fridge before serving. Note that the texture may change a bit because of the defrosted apples, but it will still taste delicious.

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.

This is the Best Blackberry Apple Cake

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 for Blackberry Apple Cake

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!

Blackberry Apple Cake Variation Ideas

• 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.

How to Store Blackberry Apple Cake

• 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 Summery Blackberry Apple 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 for Apple Blackberry Pie

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 for the best Blackberry APple pie

• 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.

How to Store Blackberry APple Pie

• 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!