Though summer is typically the time of year people think of for food picnics and outings, fall is definitely my favorite. I love the warmth of Indian Summer and the seasonally-themed outings that come with it.
Some of our family favorites are apple picking, going to the local pumpkin patch and an annual Pig Roast at our CSA farm (Cure Organic Farm) that celebrates the bounty of the harvest and the crest of the season as it relaxes toward the cool weather months.
As goes our Colorado fall weather, we’ve gone from being bathed in beautiful fall light and warmth one day to our first snow, and the promise of temperatures in the 70’s again this weekend. Flexibility is key in our neck of the woods but I feel having fun, seasonal menu options at the ready for anything is key.
Anticipating our fall outings I came up with a portable dessert that I find pretty charming: Little Apple Oat Cakes in a Jar. The wonderful thing about being gluten-free is that I’ve met so many new flour types. I don’t love them all, I’ll be candid, as pretty much anything that is a grain, bean or nut can become (and has become) a flour. Some are very green tasting to me in a way that fights with a demure desserty baked good. Oat flour is one I love. It has a bit more texture than standard potato starch/tapioca starch/rice flour blends (though I use those too often) and some light flavor. I don’t have to use a binder like xanthan gum either.
These little cakes are super moist and flavored with apple as I included both applesauce and finely chopped fresh Honeycrisp apples. I sprinkled the tops with Organic Honey Granules which are like adding sprinkles of pure honey. They melt into the top a bit but still add some texture and honey flavor when the little cakes are finished baking. Lastly we could not resist trying them with a bit of homemade Pumpkin-Salted Caramel ice cream. It was a perfect fall addition.
Recipe
Little Apple Oat Cakes in Jars
Ingredients
- ½ cup unsalted Butter , softened
- ½ cup granulated Sugar
- ½ cup Light Brown Sugar
- 2 Eggs , room temperature
- 2 cups Oat Flour (gluten –free)
- ½ teaspoon Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Cardamom , ground
- ¼ teaspoon Allspice
- ¼ teaspoon Nutmeg , ground
- ½ cup Applesauce (I used local, unsweetened)
- ¾ cup Honeycrisp or other tart apple , cored and finely chopped
- ½ cup Pecans , finely chopped
- Topping (optional): 3 teaspoons Honey Granules or Sparkling Sugar (larger granule sugar intended for decorating)
- JARS: 6-½ pint wide-mouth Mason jars
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of a standing mixer (or large free standing mixing bowl if using a hand held mixer) cream the butter until smooth. Add both the granulated and brown sugars and cream together.
- Add the eggs, and beat to fully combine.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cardamom, allspice, nutmeg and stir to fully mix.
- Slowly pour the dry ingredients into the butter-sugar mixture while beating on low, allowing the dry ingredients to combine with the wet before pouring more dry ingredients into the mixing bowl.
- Add the applesauce and beat on low to combine.
- Fold in the chopped apples and pecans.
- Spray the inside of the Mason jars with no stick cooking spray.
- Divide the batter evenly between the 6 Mason jars. Note: I found filling them to approximately ½ inch below the lowest lid thread allowed even amounts in each jar. Sprinkle with honey granules or sparkling sugar if desired.
- Place the jars on a baking sheet and place in the oven for 25-30 minutes. Remove when they are a medium golden brown on top and don’t jiggle when moved (that was 25 minutes for me).
- Allow to cool on a cooling rack until they can be easily handled. Serve as is or with a scoop of ice cream.
Rita says
Such a cute little dessert for fall!
Destiny W. says
Hi,
I am gluten and preservative free because of medical issues, so when I found your apple cupcake recipe i was excited. I made them last night, and they are even more tasty now.
Thank you for this GF recipe. I am new to GF baking and I have had more fails than not. This was not a fail. It was EPIC!
Toni Dash says
Destiny it’s emails like yours that make what I so rewarding. Having been gluten-free for a decade and also having gluten-free kids, I completely understand your feelings. There is noting better than finding a resource you can trust and not have to be screening ingredients and second guessing. I hope you will find that in Boulder Locavore. Everything is naturally gluten-free or modified to be gluten free; and I usually include a gluten option, not wanting gluten-eaters to be left out as we know all too well. Gluten-free baking can be tricky but I test my recipes multiple times before sharing them so hopefully those will be trusty for you too!
Bob Gordon says
This looks like a great recipe to try. My wife wants to be gluten free and she loves Honey Crisp apples. I enjoy oats, so it is probably a match made in heaven for the two of us. Also, she has a ton of canning supplies on our garage shelf, so this should be achievable.
Toni Dash says
Sounds like it’s meant to be, Bob! Remember if you are making this gluten-free to use specified gluten-free oats. A number of companies make them including Bob’s Red Mill I believe (pretty readily available).
All the recipes on my site are gluten-free naturally or with specified GF options. I always like everyone to be included so also supply gluten options for those who are not gluten-free too!
Thanks so much for commenting! I hope you’ll love the recipe!
Holly says
What size jars did you use? They look like 4-6oz? I love this recipe! Going to try it asap! 😀
Toni Dash says
Hi Holly! As noted in the recipe the recipe uses 6 half pint jars (I used wide-mouth jars). So each cake is about 1 cup! Hope that helps.
Holly says
Oh goodness, thanks so much for responding! I don’t know how I missed that information! I looked a few times too! Haha thanks again 🙂
Toni Dash says
No worries Holly! It happens to me too. I amended the recipe to call out the jars more clearly. Sorry for your trouble.
Toby @ Plate Fodder says
I’ve not had very good luck with the GF oat flour, and have taken to milling my own from steel cut oats on that rare occasion that I need it. I had assumed that all of Bob’s RM was GF.. I think that was my mistake.. thanks for pointing it out! Oh.. I do so dearly love things in small containers 🙂 Lovin on these cakes this sunday morning 🙂
Laura Dembowski says
These little cakes look wonderful! They do not look gluten free and that ice cream on top totally seals the deal!
Yvette says
These sounds super yummy. Gotta love apple season and this dessert sounds great.
jacquie says
that does look yummy. I have a question I wonder if you could help me with. When I see oat flour in the store is it gluten free or not? I know when I get the gluten free oats that it specifically needs to say that in order for it to be GF. is it the same way w/ flour also? If so, where do you get yours as I never see it in a store around here. I can only find bob’s red mill oat flour when I actually can find it that is. Or do you make your own? thanks.
Toni Dash says
Hi Jacquie. The package of oat flour should be marked as Gluten-free otherwise I would assume it is NOT. There are both gluten-free and gluten oat flours, Bob’s Red Mill actually makes both from a quick scan of the internet. As I understand it oats themselves don’t have gluten but the conditions in which they grow introduces it (maybe they are a cover crop for wheat or something) so always choose gluten-free for oats.
I used Bob’s Red Mill for this recipe and bought it at Lucky’s Market in North Boulder. I’m sure you could order it online too from Bob’s Red Mill or Amazon.com. Hope that helps!
Jodee Weiland says
This looks so good! I love apple desserts and putting them in a jar is even better.
Debra says
I have got to get my hands on some more of these little jars. I used them all up canning. This recipe sounds delicious.