BHG Delish Dish

Stirring Up Ideas In The Kitchen


slices of apple date cake

Between apple picking at a friend’s orchard and the apples we’ve gotten from our CSA, we’ve been having fun putting them to good use. With just a few left lingering in the crisper, it seemed like time to make an apple cake. This Apple Date Cake, which comes together so easily and is filled with fall flavors, was a pretty wonderful snack on a recent crisp Monday afternoon.

pan of baked apple date cake

I love using Medjool dates in baking since they add a lovely moistness and texture. And since they are so sweet, they reduce the amount of other sweeteners needed. I made a few changes to this recipe to make it gluten free—and to make it a little easier to pull together. Here’s what I did:

  • Used 1 1/2 cup rolled oats instead of the flour called for to add whole grains.
  • Upped the eggs to 3 to help the cake bind together.
  • Instead of the vegetable oil, I used 1/4 cup peanut butter.
  • Added 2 tablespoons ground flaxseeds.
  • For the topping, I simply sprinkled on cinnamon and a little sugar.

Overhead apple date cake slices

After soaking the dates in the warm milk, I added the ingredients to the bowl of a food processor and processed everything for about 30 seconds to form a thick batter with mostly ground oats. The cake baked up so nicely in the 8×8 pan and smelled pretty heavenly. While it will be difficult to do so, be sure to let the cake cool fully in the pan before slicing (you can even chill it and serve it cold!). That will help to ensure that the slices hold together.

Try this cake with a dollop of vanilla ice cream, whipped cream, or even Greek yogurt. We had this for dessert one night and for breakfast the day after, so it’s incredibly versatile. And a totally delicious way to use up some of those apples you might have picked recently!

Find the original recipe for Apple Date Cake here.

cranberry apple crisp with yogurt

Hello! I’m Kate of Cookie and Kate, where I share simple, fresh vegetarian recipes. I hope you got your fill of pumpkin pie on Thanksgiving because I have a delightfully different cold weather dessert to share. This Apple Cranberry Crisp is neither too sweet nor too heavy. If you get a hankering for a lighter dessert to tide you over until the decadent Christmas desserts arrive, this is it.

apple crisp ingredients

To tell you the truth, I’m not much of a baker. The sheer thought of attempting pie crust and layered cakes makes me whimper. I do, however, love crisps and crumbles, because they are genuinely foolproof and don’t require any special equipment. Although they may not be as beautiful as their pie cousins, the truth is that they taste just as good.

apple crisp, ready to bake

I couldn’t resist this crisp recipe in particular because it contains fresh cranberries. I adore cranberries for their tart yet sweet flavor, and because they add vibrant pops of color to otherwise drab dishes. Unlike summer berries, which are wonderful in their raw state, cranberries need to be cooked in order to develop their irresistible sweetness. I am always looking for an excuse to fire up the stove or oven during the winter, so I appreciate cranberries for obliging. I really have no desire for strawberries and blueberries in the winter; it’s all about the cranberries!

cranberry apple crisp

I made a few simple modifications to this recipe to enhance its flavor and nutrition profile. For starters, I sweetened the apple and cranberry mixture with honey instead of granulated sugar and added two tablespoons of chopped candied ginger for extra kick. I also used old-fashioned oats instead of quick-cooking oats (since that’s what I had on hand) and whole wheat pastry flour instead of all purpose flour.

I used real butter in place of margarine, but next time, I’ll add an extra tablespoon or two. The recipe calls for very little butter as it is and I probably just didn’t cut it in well enough, but I felt like the crisp would have benefitted from a bit more fat and moisture. Regardless, this crisp was absolutely delicious, especially for breakfast the next day! I served mine with Greek yogurt, but if I had had ice cream in the freezer, I would have reached for that instead. Some cold, creamy ice cream would balance out the tart cranberries nicely.

cranberry apple crisp in bowls

If you happen to have apples and cranberries on hand, you could enjoy this crisp in just under an hour. If you’re wondering how many apples yields 5 cups of chopped apples, you’ll only need 2 large to 3 medium. Here’s the recipe!

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