When I think about Thanksgiving, my mind immediately goes to the turkey, all the cozy vegetable sides, and of course, the pies. What we do not often think about is having something on the lighter side.

I first made this fall fruit salad a few years ago for a big family gathering where we had both kids and older relatives at the table. 

The pies still stole the show, but a few people quietly thanked me for having an option that felt a little lighter without taking away from the holiday spirit. I especially love it because:

• It uses a mix of everyday fall fruit like apples, pears, oranges, and pomegranates that you probably have on hand.
• The maple-citrus dressing comes together quickly and helps keep the apples and pears from browning.

Yes, there is a bit of chopping, but once everything is in the bowl, it adds something fresh to all the richer dishes on the table.

Ingredients You’ll Need

You’ll need two sets of ingredients for this festive fruit salad recipe: Mostly fall fruits for the salad and just a few basic ingredients for the dressing.

You can find the full ingredient list in the recipe card, and below are some notes from my recipe testing. 

Fruit Salad Ingredients

Apples: You can easily make this fall fruit salad with one variety of apples, but if you have it, combining two types, like Gala or Honeycrisp with Fuji, gives a way better balance of sweetness and texture. If you prefer a little tartness, you can also mix in one Granny Smith apple. There are no strict rules here, just pick apples that are firm and not overly ripe.

Pears: The same principle goes for pears as well. Bartlet and Anjou are my favorites, but any type would work. When shopping, choose pears that are ripe but still firm so they hold their shape in the salad. 

Grapes: I’m using seedless green grapes for their sweet-tart flavor, but red grapes would work as well. Go with whichever you like best, but I recommend choosing seedless grapes for the best texture in the salad. I like to cut them in half, but if they are too large, you can quarter them as well.

Oranges: Any type of oranges, Navel, Cara Cara, or even Blood Oranges would work beautifully in this autumn fruit salad recipe. You can cut them into small cubes or section them if you have a few extra minutes.

If you need a shortcut, you can also use canned mandarin oranges, but keep in mind that most brands have added sugars, so your Thanksgiving fruit salad will be sweeter. Regardless, if you go down that route, be sure to drain them well.

Kiwi: Look for kiwi that is a little soft when you press it, soft enough to be sweet, but not mushy.

Pomegranate seeds: I love adding pomegranate to this salad because it feels so festive and adds a bright, tart flavor. You can certainly de-seed it yourself, but nowadays, stores sell fresh arils ready to use, which is definitely a good time saver.

If you do not have pomegranate seeds or prefer an alternative, dried cranberries are a good substitute. The dried fruit would give a welcome chewiness and a bit more sweetness to the overall recipe.

Pecans: This is my secret ingredient. The salad tasted good the first time I tried it without pecans, but once I added them, it completely transformed the dish, taking it to a whole other level. They add the best crunch. Walnuts could work too, but pecans are my favorite here.

If you prefer a nut-free option, you can omit it or use pumpkin seeds instead.

Dressing Ingredients

The dressing for this salad is light and simple, and the best part is that it comes together in less than a minute. You will need:

Maple syrup: You can use either maple syrup or honey in this dressing. I also recommend adjusting the amount based on how sweet your fruit is. If your fruit is very sweet, you may want a little less, and vice versa.

Orange juice: I use freshly squeezed orange juice because it not only flavors the salad but also helps keep the apples and pears from browning with its acidity. You could also use store-bought orange juice, just make sure to choose one without added sugars since both the fruit and maple syrup are already plenty sweet.

Ground cinnamon: I’m using it here because it complements the fall fruits very well, but you can also use apple pie spice or pumpkin pie spice if you prefer a slightly different fall flavor.

How to Make Fruit Salad For Thanksgiving

When I first tested this recipe, I chopped all the fruit, set it in a bowl, and then mixed the dressing. The apples and pears started browning right away, which wasn’t ideal.

What worked so much better was starting with the dressing in a large bowl, then adding the fruit as I cut it. The acid in the orange juice helps slow browning and keeps everything looking fresh. So, grab a big bowl and follow along.

Step 1 – Make the dressing: Add the maple syrup, orange zest, orange juice, vanilla extract, and cinnamon to a large salad bowl, whisking until well combined.

Step 2 – Prep and add the fruit: Once the dressing is ready, start chopping the fruit. I like to start with apples and pears first so I can ensure they interact with the acid in the bowl, which slows browning. From there, you can continue with kiwi, pomegranate seeds, oranges, and grapes.

Gently toss all your fruit to coat it with the dressing.

Step 3 – Add the pecans and garnish: Right before serving, add the pecans to keep them crisp. If you want to add a little color and freshness, add a handful of torn fresh mint leaves. Give everything one last gentle toss, and it’s ready to serve.

Make-Ahead, Storage & Serving Tips

While this Thanksgiving fruit salad is always best the day it’s made, you can also prepare it in advance if you coat the fruit well with the citrus dressing. Here’s how to make it ahead, store it, and serve it so it still tastes fresh:

Make ahead: You can prepare this fruit salad 2-3 days in advance, which is especially helpful for busy holiday cooking. Just be sure your apples and pears are well coated in the citrus dressing, as the orange juice helps prevent them from browning. I also keep the pecans separate until right before serving so they don’t get soggy.

Storage: You can store leftovers in an airtight container in the refrigerator. It will taste its best within the first 2-3 days. If the fruit looks a little soft after it’s been in the fridge, a squeeze of fresh orange juice or lemon juice, or a small drizzle of maple syrup or honey, brightens it back up.

Freezing: I do not recommend freezing fruit salad. The fruit becomes mushy once thawed and loses its fresh texture.

Expert Tips for Perfect Fruit Salad for Your Thanksgiving Table

Slightly ripened fruit works best: When shopping for this recipe, take a few minutes to pick fruit that’s ripe but not overly soft. You want that sweet-juicy moment when you bite in, without the fruit turning mushy once everything is mixed.

Coat apples and pears in citrus right away: Apples and pears oxidize quickly, so I always mix the orange dressing in the bottom of the bowl first, then add the apples and pears. The citrus coats the fruit the moment it goes in, keeping it fresh.

Cut the fruit into equal sizes: Aim for roughly ½-inch bite-sized pieces so the salad feels balanced and you get a little bit of everything in each bite.

Add pecans right before serving: Pecans soften if they sit in the dressing too long, so add them in at the end. If you have a few extra minutes and want to take this fall fruit salad recipe up a notch, toast your pecans in a dry pan for a few minutes to bring out more of their earthy flavors.

Use a mix of seasonal colors and textures: It’s optional, but I really encourage you to play with different varieties of fruit. For example, instead of sticking to one type of orange, try using both a Navel and a Cara Cara. You can do the same with apples and pears. It gives the salad a nicer mix of textures and a little more interest in every bite.

Chill before serving: Refrigerating the salad for 10-15 minutes before serving is optional, but it makes this fruit salad even more refreshing.

Serve in small jars: When I make this for Thanksgiving or Friendsgiving, I like to spoon it into little jars, almost like jam jars. It makes it easier because it is already portioned out. Plus, your guests won’t have to worry about it getting lost on a crowded plate.

What to Serve It With

This autumn fruit salad is versatile and pairs well with so many things, whether you’re serving it to kids, having it for breakfast, or adding it to a holiday spread. Here are a few ideas:

• If you’re serving this to kids, you can add my Fruit Dip Recipe on the side. It makes the salad feel more like a treat and is always a favorite with little ones.
• You can also spoon some fruit salad over a bowl of  Vanilla Yogurt for a quick breakfast or snack. 
• And if you want to take things up a notch for the holidays, serve the fruit salad with a dollop of my light and airy Maple Whipped Cream. It adds just the right touch of sweetness, making the whole dish feel extra special.

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Other Fruit Salads You Might Like

If you enjoyed this Thanksgiving fruit salad, here are a few more fresh and delicious fruit salads I think you’ll love:

• If you want something light to enjoy in the mornings, my Breakfast Fruit Salad is a simple recipe you can also make ahead. It’s easy to make and perfect for quick breakfasts or weekend brunch.
• For something more festive, my Christmas Fruit Salad includes a mix of seasonal fruit tossed in a similar maple-citrus dressing. It’s a great way to add a pop of festive color to your Christmas celebrations.

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Thanksgiving Fruit Salad Recipe

A crowd pleaser, this Thanksgiving Fruit Salad is a lighter addition to your dessert lineup made with fall fruits like apples, pears, oranges, and pomegranate arils. No cooking required and comes together quickly.

Course Vegan side dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 2 tablespoons maple syrup or honey
• 1 teaspoon orange zest
• ½ cup orange juice freshly squeezed
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon or apple spice

For the fruit:

• 2 medium apples cut into cubes ~ 3 cups
• 2 medium pears cut into cubes ~ 3 cups
• 1 cup seedless green grapes cut in half
• 1 cup pomegranate arils
• 2 oranges cut into small pieces ~ 2 cups
• 1 kiwi cut into cubes ~ ½ cup
• 1 cup pecans or walnuts

Optional Garnish:

• A handful of fresh mint leaves torn

Instructions

• To make the dressing, mix together maple syrup, orange zest, orange juice, vanilla extract, and cinnamon in a large bowl until combined.
• Add in the cubed apples and pears to the bowl and give it a quick toss to ensure they are coated with the dressing (aka the acid in the orange juice) to prevent browning.
• Then add in the grapes, pomegranate arils, oranges, and kiwi to the bowl. Toss to combine.
• When ready to serve, add the pecans and toss. If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields about 8-9 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
• Make Ahead: You can make this recipe a day (or two) in advance. Just follow the recipe as written (except adding the pecans and mint garnish), place in an airtight container, and store it in the fridge. When ready to serve, transfer it to a serving platter and garnish with pecans and fresh mint leaves, if using.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 361mg | Fiber: 6g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 1mg

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on  key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too. 

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated. 

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix. 

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

• Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
• Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Variations & Substitutions 

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

• Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
• Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
• Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

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More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

• My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
• For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl. 
• Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

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Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

• 4 apples medium sized – cut into ½ inch cubes*
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon 2 gr
• ½ teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• 1 cup rolled oats not the quick-cooking kind- 100 gr
• 1 cup almond flour 120 gr. (or almond meal)
• ½ cup unsweetened shredded coconut 40 gr (optional)
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 7 tablespoons coconut oil melted and cooled
• ⅓ cup maple syrup
• ½ cup pecans roughly chopped 50 gr

Instructions

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
  

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
  
• Bake for 40-45 minutes or until the topping turns lightly golden.
  
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

• Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
• * What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

Whether you enjoy it warm straight from the pot, spooned over oatmeal, used as a natural sweetener in baking, or frozen for later, this homemade applesauce recipe is a cozy and versatile fall staple you’ll want to make again and again.

It seems to happen every fall. We go apple picking, and I come home with more apples than I know what to do with. On our last trip to Ellijay in North Georgia, I thought I had planned better, but once again, we returned with bags and bags of apples. 

That is when I turn to this homemade applesauce recipe. The slow cooker does all the work, and the best part is that no sugar is needed.

As the apples cook low and slow, their natural sugars become richer and sweeter, giving you an applesauce that tastes just right without any extra sugars. 

Over the years, I have tried this recipe with many different apple varieties and found that a mix of sweet and tart apples gives the best flavor and balance, which is why this is the version I keep coming back to.

Notes on the Ingredients You’ll Need

You really only need three main ingredients to make this applesauce crock pot recipe: apples, water, and some lemon juice. Everything else is optional. 

You can find the exact measurements in the recipe card below, but here are some notes from my testing on base ingredients:

Apples: Any type of apple will work here, so use the ones you love most or mix a few. Apples like Fuji, Honeycrisp, and Gala are sweeter, while a Granny Smith apple or Cortland are a bit more tart. 

I usually go with a mix of Fuji, Honeycrisp, and Gala, and add one Granny Smith. And you do not need all of those. One or two types are sufficient.

You’ll need about 3 pounds total (6-8 medium apples), which makes around 4 cups of applesauce. If your apples are very different in size, weighing them is the easiest way to make sure you have enough.

I peel my apples because I prefer a creamy and smooth applesauce. However, if you prefer to cook them with their skin on, you certainly could, but just know your applesauce won’t be as smooth.

Water: You only need about 1/2 cup for 3 pounds of apples. If you want a sweeter applesauce, you can swap the water for apple juice.

Lemon juice: A little squeeze of fresh lemon juice brightens the flavor and keeps the applesauce from browning as it cooks. I’ve tested this recipe with and without it, and the version with lemon offered a more complex flavor.

Spices: Since I like to use this applesauce in baking and cooking, I keep the spices to a minimum, but feel free to pick and choose as you prefer. I find that a couple of cinnamon sticks, cloves, and a pinch of freshly ground nutmeg work beautifully.

Sweetener (Optional): Since the cooked apples are already sweet, I prefer not to add any sugar. However, if you want yours sweeter, you can sweeten it with granulated or brown sugar, honey, or maple syrup after it is cooked. Start with a small amount (about ¼ cup), taste, and adjust from there.

How to Make Applesauce in a Crockpot: Step-by-Step Instructions

The beauty of making applesauce in a slow cooker is that it’s almost completely hands-off. Simply peel and chop the apples and toss them into the crock pot, and let it do its thing. Here’s how I make it, step by step:

Step 1 – Prep the Apples: Peel, core, and chop about 3 pounds of apples. While you do not need to cut them perfectly, it is best to aim for medium chunks. This way, they can cook evenly and soften without turning mushy too quickly.

Step 2 – Load the Slow Cooker: Add the apples, lemon juice, water, spices, and a pinch of salt to the crockpot. Give everything a quick toss so the apples are coated. It may look like there is not enough liquid at first, but the apples will release a lot of their juices as they cook.

Step 3 – Cook: Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Use high heat if you want applesauce ready the same day, or low heat if you prefer to set it in the morning and come back to it later. If you can, stir it once or twice to keep the apples cooking evenly.

Step 4 – Mash or Blend: Once the apples are soft and falling apart, it is time to blend. The tool to use depends on the texture you are going for. Use:

• A potato masher, if you prefer a chunky applesauce
• An immersion blender, if you want it to be smooth. I usually do this right in the crock pot. 
• A Vitamix if you want it to be extra silky and smooth.

I have tested all three, and it really comes down to what you like best.

Step 5 – Taste and Adjust: This applesauce is usually sweet enough on its own. But if you prefer a sweeter flavor, add a little sugar, honey, or maple syrup at this stage. I would recommend starting with a small amount, tasting it, and adding more if needed.  

Step 6 – Let it Cool: Enjoy warm, or let it cool completely before transferring to mason jars or airtight containers.

How to Store, Freeze, and Reheat Your Applesauce

Chances are you will end up with more applesauce than you can eat in one sitting, and personally, that is the best part. It keeps so well that you can enjoy it all week or even freeze it for later. 

Storage: Bring your applesauce to room temperature and scoop it into glass jars. It will stay fresh in the refrigerator for up to 5 days. 

Freezing: Divide it into smaller portions (I usually do 1 cup) and store in freezer-safe containers. I like using Weck jars because, unlike mason jars, they can be used to freeze food. Alternatively, you can use reusable bags (such as Stasher Bags) to save space in your freezer.

Thawing and Reheating: To enjoy, just thaw it overnight in the fridge. When you are ready to eat, warm it gently on the stovetop or in the microwave until it is heated through.

Notes from My Kitchen: What I Learned Making This Recipe

While this slow cooker applesauce recipe is simple, here are a few things I learned during testing that will help you get the best results:

• Flavors get more intense as they cook: As apples cook down, the flavors concentrate. The apples become sweeter, lemon juice tastes more sour, and cinnamon gets stronger. Keep add-ins minimal at first. You can always add more later, but you cannot remove it.
• Whole spices vs ground spices: In my first recipe testing, I used a small amount of ground cinnamon, but in the finished applesauce, the flavor was overpowering. Whole spices, such as cinnamon sticks or cloves, provide a more balanced result. If you only have ground spices, start with just a pinch and adjust to taste after blending.
• Make it your own: Store-bought applesauce often comes in different flavors, but you can easily flavor your homemade version. My favorites are Maple-Vanilla (a splash of maple syrup and vanilla, which I love with pancakes on the weekend) and Pumpkin Spice (just a pinch is enough for a cozy fall twist).
• Baby-friendly: If you are planning to serve this applesauce to your baby, keep it simple by skipping the spices and blending until very smooth. Freeze in silicone trays or small cubes for easy single servings. Always check with your pediatrician for feeding guidance.

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More Apple Recipes to Try

During the apple season, I make this slow cooker applesauce recipe on repeat, but I also love finding new ways to use apples throughout the week. Here are a few that I make often:

• My Apple Cinnamon Oatmeal is a quick stovetop breakfast that comes together in just 15 minutes with oats, apples, almond milk, and some maple syrup.
• For dessert, try my No Butter Apple Crisp. Made with oats and almond flour, it features a crispy topping that is dairy-free and refined sugar-free.
• If you are looking for something fresh, my 15-minute Kale Apple Slaw is tossed in a tangy maple Dijon vinaigrette, making it the perfect side dish for your favorite protein.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

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Crockpot Applesauce Recipe

Learn how to make applesauce in your slow cooker with just a few simple ingredients. Made without any extra sugar, this is the best way to preserve apples and enjoy all year long.

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4 cups

Calories 181kcal

Author Aysegul Sanford

Equipment

• Slow Cooker

Ingredients

• 3 pounds apples peeled, cored and cut into 1-inch cubes – 6-8 apples depending on their size
• ½ cup water
• 1 tbs lemon juice
• 2 cinnamon sticks
• pinch ground nutmeg optional

Instructions

• Layer sliced apples in the bowl of a slow cooker. Pour in the water and lemon juice.
• Add in the cinnamon sticks, salt, and ground nutmeg. Stir to combine.
• Cook in high heat setting up to 3-4 hours, or in low heat setting for 5-6 hours. Depending on your slow cooker the timing might be slightly different so keep a close eye after the 3-hour mark. I also recommend giving it a stir a few times during the cooking process.
• Transfer the now-softened-apples into a high power blender (such as Vitamix) and puree until smooth. Alternatively, you can use an immersion blender, but it might take longer for it to be completely pureed.
• Let it cool completely and then divide it amongst jars.

Notes

• Yields: This recipe makes about 4 cups of applesauce. The nutritional values below are per cup.
• When you first put all the ingredients in the crockpot, you might think that there is not enough liquid. During my recipe testing, I found that if you add more than 1/2 cup of water, the applesauce becomes too watery.
• I intentionally used cinnamon sticks instead of ground cinnamon. As the apples cook, the flavors of every ingredient amplify. I found that ground cinnamon was a bit overpowering, whereas a cinnamon stick provided a more subtle cinnamon flavor. If you do not have cinnamon sticks, you can use ground cinnamon, but I recommend starting with a small amount, no more than 1/4 teaspoon.
• Storage: Leftovers will keep fresh in airtight containers for up to 5 days in the fridge.
• Freezing: Portion your applesauce into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 181kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 364mg | Fiber: 9g | Sugar: 35g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg

Key Ingredients

Made with only 3 basic ingredients, this fruit dip with yogurt is a great lighter alternative to traditional fruit dips, focusing on wholesome ingredients and natural sweetness. You can find the full list of ingredients in the recipe card below. Below are some helpful notes on the ingredients.

The Best Yogurt for Fruit Dip

I prefer either Greek yogurt or thick Icelandic yogurt for this recipe. The thickness is essential here, as other types of yogurt will result in a runny fruit dip. I find that whole milk (full-fat) yogurt delivers the creamiest yogurt dipping sauce for fruit, but if you prefer a lighter option, you can use non-fat or low-fat yogurt instead.

You can buy already sweetened yogurt or follow my homemade vanilla yogurt recipe to make it in just a few minutes. 

Alternatively, if you are following a dairy-free (or vegan) diet, you can use plant-based yogurt. While almond yogurt and coconut yogurt are options, I prefer unsweetened cashew yogurt as it offers a neutral flavor.

Sweeteners: Natural Options & Adjustments

Honey or maple syrup: You can use maple syrup or honey interchangeably to make this yogurt fruit dip. Whenever I make it for my family, I use local honey as it helps with my husband’s allergies. Still, feel free to use what you have on hand. 

Jam: Alternatively, you can flavor it with a small amount of jam. Though keep in mind that most store-bought jams are packed with sugar, so a small amount goes a long way.

Sugar alternatives: I won’t lie, I am not a big fan of sugar alternatives (primarily used in keto diets) like stevia or erythritol, but if you are, you can certainly sweeten your fruit dip with your favorite sugar-free sweetener.

Regardless of the sweetener you use, be sure to taste your yogurt before adding sugar to adjust the sweetness.

Flavor Boosters: Vanilla, Citrus & Beyond

While the 3-ingredient fruit dip recipe is wonderful by itself, you can make it your own with any of the optional add ins. Below are a few ideas to help you change it up:

Vanilla: It is no secret that vanilla extract makes everything taste better, but if you have it on hand, you can take it up a notch by using vanilla bean paste (affiliate link). The vanilla seeds spread throughout the yoghurt fruit dip not only make it even more delicious but also visually impressive.

Remember that a small amount goes a long way. I usually use ½ teaspoon per cup of yogurt.

Lemon or Orange zest: A small amount (½ teaspoon or so) of lemon zest or orange zest (for sweeter flavor notes) is an easy way to elevate this fruit dip made with yogurt. The oils and concentrated oils in the zest spread throughout the dip add a layer of depth, especially when served with berries. 

Cinnamon: A small amount of cinnamon is a nice way to warm up the flavors of the dip. I especially like adding cinnamon when serving this yogurt-based fruit dip with sliced apples during the fall and winter months.

Fresh mint: Chopped fresh mint introduces a well-balanced flavor and pairs beautifully with berries. 

How to make fruit dip with yogurt?

You can find the detailed instructions in the recipe card, but below are some helpful detailed notes to help you as you make this recipe.

Step 1 – Whisk the dip base for ultimate creaminess: In a medium-sized bowl, combine the yogurt, honey (or your preferred sweetener), and vanilla extract. If you are using any of the optional add-ins, this is the time to add them as well. Whisk to ensure that everything is thoroughly combined.

Step 2 – Taste and Adjust: Give it a quick taste and add more sweetener, vanilla, etc. if preferred.

Step 3 – Chill for Enhanced Flavor: This is optional, but if you have the time, cover and place in the fridge for 30 minutes or so. This way the flavors get a chance to mingle and concentrate.

Step 4 – Plate with fruit: Grab a large plate and place the vanilla yogurt fruit dip in the middle. Peel (if necessary) and slice the seasonal fruit, and put it around the bowl.

Expert Tips: 

While this 5-minute recipe is pretty straightforward, there are a few things I would like to mention as you make your version of the best yogurt dip for fruit:

Consistency and Texture: Achieving that perfect creamy, non-runny dip is all about a few key details. You already know to start with thick yogurt, such as Greek or Icelandic (that’s your base for success!). I would also recommend draining any liquid before using in the recipe. Additionally, letting it chill after mixing will help you achieve a thicker, more creamy consistency without extra effort.

Keep seasonality in mind: The basic recipe I’ve included below works all year round. However, if you choose to add any of the optional add-ins, consider the fruit you plan to use as you make your additions. 

For example, if I plan to serve it with apple slices, then a combination of maple syrup and a dash of cinnamon would complement it better. Conversely, if I am serving it with strawberries, honey, and citrus zest would be a better choice.

FAQs

Variations for this fruit dip made with yogurt:

Depending on the season or the crowd I’m serving, I like to create my own variations of this recipe. While the options are endless, I wanted to include a few of my favorite pairings below:

• Fall Spices: For a cozy, fall twist, add in a dash of ground cinnamon, allspice, and/or some nutmeg. This variation works beautifully when paired with apples or pears. 
• Fresh mint and Lime: Flavoring the dip with chopped fresh mint, lime zest, and a squeeze of lime juice works well, especially when serving it with strawberries, blueberries or raspberries.
• Chocolate: If you are a fan of rich chocolate flavors, you can swirl in a tablespoon of cocoa powder and a bit more sweetener. I love pairing this chocolate version with bananas and strawberries.
  Protein-Packed: The Greek yogurt fruit dip is already high in protein, but if you want to add more, you can stir in a scoop of your favorite protein powder. Alternatively, you can also incorporate a spoonful of peanut butter or any other seed butter for an extra boost of protein.

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More Yogurt Recipes You Might Also Like:

Growing up in a Mediterranean country, yogurt was a staple in our household and I just can’t think of a day without eating a cup of yogurt, which explains why I have so many yogurt recipes on this website. 

If you liked this recipe, below are a few more that you might like:

• Need a no sugar added dessert? Try my frozen yogurt bark. This is a great summer snack for kids.
• Chia pudding is wonderful, but did you know that you can make it with yogurt as well? My yogurt chia pudding is a filling breakfast you can make overnight.
• Keep your money and never order yogurt parfait at Starbucks. My homemade yogurt parfait is just as delicious (if not better) and a great meal prep breakfast.

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Yogurt Fruit Dip Recipe

An easy & quick to make 3-ingredient yogurt fruit dip recipe sweetened with honey and flavored with vanilla extract. This is the best fruit platter dipping sauce to serve everyone in your family.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 4 servings

Calories 68kcal

Author Aysegul Sanford

Ingredients

• 1 cup Greek yogurt full fat (you can use plain or vanilla yogurt)
• 2 tablespoons honey or maple syrup or orange juice
• ½ teaspoon vanilla extract

Optional add-ins:

• ¼ teaspoon ground cinnamon
• 1 teaspoon fresh mint thinly sliced/julienned

To Serve:

• fresh fruit

Instructions

• Place yogurt, honey (or maple syrup), and vanilla extract in a bowl. Add in the optional ingredients, if you prefer.
• Whisk until thoroughly combined. *
• Serve with fruit on the side.

Video

Notes

• Yields: This fruit yogurt dip recipe makes 1 cup that is ideal for serving 4-6 servings. The nutritional information you see below is per serving (of 4).
• Let it rest *: If you have the time, cover and let it sit in the fridge for 30 minutes before serving. Sitting in the fridge will help thickened your fruit yogurt dip and make it even more creamy.
• Make ahead: You can prepare this fruit dip up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.
• Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days. Be sure to give it a stir before serving.

Nutrition

Calories: 68kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

Making a fruit salad for Christmas is probably one of the easiest ways to bring a burst of color, freshness, and flavor to your holiday table with minimal effort. While I focused on red and green fruits to keep it festive, the great thing about this recipe is that you can use virtually any fruits you have on hand.

Ingredients and Substitutions:

Like any great salad recipe, this fruit Christmas salad has two main components: the dressing and the fruit. To achieve the best flavor and texture, use ripe—but not overripe—fruits. Here’s everything you’ll need:

For the Dressing:

• Maple Syrup: With its rich, caramel-like flavor, maple syrup adds a touch of natural sweetness to the salad. If you prefer, honey makes an excellent substitute.
• Lemon zest: Be sure to zest the lemon before squeezing it, and whatever you do, do not skip using it, as it enhances the dressing by adding a concentrated burst of citrus flavor and aroma.
• Lemon Juice: The bright, tangy flavor of lemon juice adds a refreshing tartness to the salad, while its acidity helps prevent the apples and pears from oxidizing and browning. However, you can use other citrus and fruit juices like lime juice, pineapple juice or orange juice.
• Vanilla Extract
• Spices: Ground cinnamon and a pinch of nutmeg add warm, spiced notes to the dressing, giving it a cozy, festive flavor perfect for the holiday season. 

For the Fruit Salad:

While I am listing a bunch of fruits, feel free to use this as a guide and a place to start to make your own winter fruit salad with whatever fruit you have on hand.

• Apples: I used a combination of green apples (such as Granny Smit) and red apples (Gala or Honeycrisp), but any other type of apple would be lovely.
• Pear (Red, Anjou, or Bosc): Sweet and juicy pears balance the tartness coming from apples. 
• Oranges: You can use a combination of navel oranges and mandarin oranges (if you can get your hands on them). I know it is an extra step, but take the time to segment the orange for a clean, membrane-free presentation that ensures each piece is tender, juicy, and easy to eat. Alternatively, you can use clementines as a substitute if you can get your hands on them.
• Kiwis: I included kiwis for their green color and sweet and tart flavor. 
• Red or green grapes: When buying grapes for making this Christmas day fruit salad, be sure to choose firm, seedless green or red grapes for the best texture and ease of eating.
• Pomegranate seeds: Many Christmas recipes with fruit feature pomegranate arils, not just for their sweet-tart flavor but also for their vibrant, jewel-like pop of color they bring to the dish. Here is an easy way to cut pomegranate if you need a refresher.
• Raspberries: I included raspberries for their vibrant red color and to add a delicate, softer texture that balances the crunch of the other fruits in the salad. Strawberries would be a great substitute if you can’t find raspberries.

Optional Toppings:

Many Christmas fruit dishes can end up looking like just a simple pile of fruit in a bowl. While optional, by adding a few thoughtful toppings, you can elevate the presentation and bring in extra pops of color and texture, making the salad as stunning as it is delicious. Try adding:

• Coconut flakes: If you have the time, toast them to enhance their flavor with a warm, nutty aroma that adds even more depth to the salad.
• Fresh mint: A few sprigs of fresh mint can add a refreshing aroma and a vibrant pop of green, making your salad look and taste even more festive.

How To Make Christmas Fruit Salad?

Yes, there’s a bit of chopping involved, but don’t let that intimidate you—this xmas fruit salad recipe is super simple to put together. It’s quick to assemble, making it a great choice for busy holiday mornings. Here’s how to do it:

1. Make the Dressing: To keep cleanup simple, prepare the dressing directly in a large bowl. Whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, ground cinnamon, and nutmeg until well combined.
2. Chop the Fruit: Begin by chopping the apples and pears, then add them to the bowl with the dressing. Coating them in the acidic dressing immediately helps prevent browning. Continue peeling and chopping the rest of the fruit (except raspberries) and place them in the bowl. Give it a toss to ensure all the fruit is evenly distributed and coated with the dressing. If you have the time, chill it for an hour or for upto six hours before serving.
3. Garnish and serve: Right before serving, top it off with raspberries and garnish with coconut flakes and/or fresh mint, if using. 

How To Make Ahead, Store and Freeze?

Once you’ve made this fruit salad for xmas, you won’t want any of it to go to waste. With a bit of planning, you can keep it fresh and delicious for longer. Here’s how:

• Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. Keep in mind that pre-cut fruit will release some of their juices. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
• Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days. Keep in mind that the fruits will release their juices over time, but the salad will still taste great. Give it a good toss before serving.
• Freezing: The leftovers of this Christmas fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for upto 3 months.

Expert Tips:

• Uniform Cuts: Chop all fruits into similar-sized pieces for even mixing and easy eating. If you have the time, use cookie cutters (affiliate link) to cut apples and pears in fun shapes (like I did in the pictures). This is especially a fun way to make this salad with kids.

• Presentation: Use a clear trifle dish or a colorful holiday fruit bowl to show off the salad’s vibrant red and green colors, perfect for a Christmas morning fruit salad centerpiece.
• Add Raspberries Last: I intentionally added the raspberries at the last minute as their soft texture can easily break.
• Portion Planning: This recipe yields approximately 8 cups, suitable for a small Christmas dinner, but can be multiplied as needed. 
• Make it your own: This recipe is a perfect starting point for creating your own signature fruit salad for any holiday! While the citrus-maple dressing is my go-to for Christmas, I love switching things up for other occasions. For Thanksgiving, I’ll often use my honey lime dressing for a bright, zesty twist that complements the autumnal flavors of the season. For Easter, I might add a splash of orange blossom water to the dressing for a festive springtime touch. No matter the holiday, this salad is versatile enough to adapt and impress every time!

Serving Suggestions:

This Christmas fruit salad recipe is wonderful when served on its own or as a refreshing side dish, but why not make it extra special for the holidays? Here are a few indulgent serving ideas to take it to the next level:

• Maple Whipped Cream: Add a dollop of maple whipped cream for a luxurious, sweet finish that feels like a treat.
• Yogurt Fruit Dip or Vanilla Yogurt: Pair it with my creamy yogurt fruit dip or a spoonful of vanilla yogurt for a balanced, tangy-sweet combo.
• Leftovers: If you have leftovers, serve your fruit over my chia pudding with yogurt or overnight yogurt oatmeal for a delicious breakfast the next day.

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Breakfast Fruit Salad

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If you make this festive fruit salad recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Christmas Fruit Salad Recipe

Celebrate the holidays with this easy Christmas Fruit Salad recipe. Red and green fruits, drizzled with a citrus-maple dressing, make it a light and refreshing addition to your holiday table.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 277kcal

Author Aysegul Sanford

Ingredients

For the dressing

• 2 tablespoons maple syrup or honey
• 1 teaspoon lemon zest
• ¼ cup lemon juice freshly squeezed or lime juice
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg

For the fruit salad

• 1 green apple (about 1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Granny smith apples
• 1 red apple about 1 ½ cups, peeled, cored and cut into ½ -inch cubes – such as Honey Crisp, Gala or Fuji
• 1 pear (180g/1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Red, Anjou or Bosc
• 2 oranges (140g) peeled and segmented or mandarin oranges
• 2 kiwis (142g/1 cup) peeled, quartered, and cut into ½- inch cubes
• 1 cup green grapes 190g cut in half
• 1 cup pomegranate arils (160g)
• 6 ounces raspberries (170g)

Optional Garnish

• Sprigs of mint optional topping

Instructions

• To make the dressing: In a large salad bowl, whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, cinnamon and nutmeg.
• To make the salad: Add the apple, pear, orange segments, kiwis, grapes and pomegranate arils. Toss to coat thoroughly. Chill for at least an hour or up to 6 hours in the refrigerator.
• Right before serving, top it off with raspberries and garnish with fresh mint leaves, if using. Serve.

Notes

• Yields: This recipe makes approximately 8 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
• Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
• Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days. 
• Freezing: The leftovers of this fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for up to 3 months.
• Uniform Cuts: Chop all fruits into bite-sized pieces for even mixing. If you have the time, use cookie cutters to shape the apples and pears into fun designs (like I did in the pictures). It’s a great way to make the salad more festive and a fun activity to enjoy with kids!
• Presentation: You can serve this salad in a large salad bowl or transfer it into a trifle dish, if you have one. Alternatively, you can place it in a large platter as well.

Nutrition

Calories: 277kcal | Carbohydrates: 57.1g | Protein: 2.8g | Fat: 5.4g | Sodium: 6mg | Potassium: 405mg | Sugar: 40.4g | Calcium: 100mg

Bright red cranberries and tart apples capture the essence of cozy, cold-weather cooking, bringing a festive warmth to your table. This apple cranberry cake is the perfect centerpiece for a holiday gathering, whether celebrating with family or hosting friends. 

And if you find yourself with extra cranberries, don’t let them go to waste—transform them into a stunning Cranberry Almond Tart or a versatile Cranberry Maple Sauce to complement your holiday spread.

Ingredients and Substitutions:

This apple and cranberry cake is made with a list of simple ingredients. Here’s more detail about what we need from the grocery store:

• Cranberries: You can use fresh or frozen cranberries. Take the advice of the Barefoot Contessa herself and buy a few extra bags of fresh cranberries when they are widely available in the fall and freeze the extra. Also, sort through the cranberries and pick out any stems.
• Apples: I recommend a Granny Smith apple since it is tart and balances the sweetness. With that said, you can use any variety of apples you prefer, like Gala, Pink Lady, or Jonagold.
• Coconut Sugar: Coconut sugar keeps the filling naturally sweetened, but you can use light brown sugar instead.
• Orange Zest: Be sure to zest the orange before squeezing it.
• Orange Juice: Freshly squeezed orange juice from a fresh orange will provide the best flavor.
• Ground Cinnamon
• Large Eggs: Ina uses extra large eggs in her original recipe, but I can never get my hands on them. Large eggs work just fine.
• Cane Sugar: I like to use organic cane sugar for the cake recipe, but you can use granulated sugar if that is all you have. Make sure to save some extra for sprinkling on top just before baking.
• Unsalted Butter: Unsalted butter controls the salt in the recipe. If you only have salted butter, omit the salt in the recipe. It is essential to let it cool before mixing it with the rest of the ingredients.
• Vanilla Extract: A hint of pure vanilla extract rounds out the flavors.
• Sour Cream: Full-fat sour cream provides the best texture and tang. Creme fraiche would be a wonderful substitute, or full-fat Greek yogurt, too.
• All-Purpose Flour: Regular all-purpose flour creates a cohesive cake batter. If you want to make this gluten-free, use 1:1 gluten-free baking flour.
• Kosher Salt

How to Make Ina’s Cranberry Apple Cake Recipe?

There is nothing to it. This apple cranberry pie recipe is so easy to make, it will become a new holiday staple. Here are the step-by-step instructions:

1. Preheat oven: Preheat the oven to 325 degrees F/163 C. Grease a 10-inch glass pie plate with butter or cooking spray. 

2. Mix fruit filling: Add fresh cranberries, apple, coconut sugar, orange zest, orange juice, and ground cinnamon to a large bowl. Mix to combine.
3. Whip eggs: Using a hand mixer, beat the eggs on medium-high speed until thickened, about 2 minutes.
4. Add wet ingredients: Add the cup of cane (or granulated) sugar, cooled butter, vanilla extract, and sour cream and mix on low speed until combined.
5. Add dry ingredients: With the mixer still running, add the flour and salt. Mix until just combined. Do not overmix.

6. Fold in fruit mixture: Fold in the cranberry apple mix with a rubber spatula.
7. Transfer to baking pan: Pour the cake batter into the prepared baking dish. Sprinkle the top with the remaining tablespoon of sugar.
8. Bake: Bake for 60-65 minutes, until lightly golden brown. The cake is done when the middle of the cake is pierced with a toothpick, and it comes out clean. Cool for 15 minutes before serving.

How to Store Leftovers?

This cranberry apple dessert is best served the day it is made, but it can be stored for later with fantastic results. Here are my best storage and reheating tips:

• Storage: The cake is very moist because of the fresh fruit. For this reason, I allow it to come to room temperature and then store it in an airtight container in the fridge. The cake will last for 3 days.
• Reheat: While you can enjoy the cake cold, if you prefer it warm, reheat in a low oven (300 degrees F) until warm, about 5-10 minutes, depending on the size of your slice.

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This recipe is adapted from Ina Garten’s cookbook Barefoot Contessa, How Easy Is That?

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Easy Cranberry Apple Cake Recipe

An easy to make and quick to put together Cranberry Apple Cake recipe right out of Barefoot Contessa's cookbook. A recipe that I make every year as soon as the fresh cranberries are available in the market.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 389kcal

Author Aysegul Sanford

Ingredients

• 12 ounces fresh cranberries rinsed and picked over to remove stems (frozen cranberries can also be used)
• 1 Granny Smith apple peeled, cored and diced into 1-inch cubes
• ½ cup coconut sugar or light brown sugar
• 1 tablespoon orange zest grated zest from 1 orange
• ¼ cup orange juice
• 1 teaspoon ground cinnamon
• 2 large eggs at room temperature
• 1 cup cane sugar plus 1 tablespoon to garnish or granulated sugar
• ¼ pound unsalted butter melted, cooled slightly plus more for greasing the pie plate
• 1 teaspoon vanilla extract
• ¼ cup sour cream full fat
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt

Instructions

• Preheat the oven to 325 degrees F/163 C. Grease a 10-inch pie plate with butter or cooking spray and set it aside.
• In a large bowl, add cranberries, diced apple, ½ cup coconut (or brown) sugar, orange zest, orange juice, and ground cinnamon. Mix to combine. Set aside.
• Using a hand mixer, beat the eggs until frothy, approximately 2 minutes.
• Add 1 cup of cane (or granulated) sugar, melted and cooled butter, vanilla extract, and sour cream. Beat on low until thoroughly combined.
• While the mixer is on low, add flour and salt. Mix just until combined. Do not overmix.
• Fold the batter into the fruit mixture, ensuring that the fruit and batter are evenly distributed and mixed.
• Pour the mixture into the 10-inch pie place. Sprinkle with the additional tablespoon of cane sugar.
• Place in the oven and bake for 60-65 minutes* until lightly brown. To test for doneness, insert the cake with a toothpick or sharp knife. It should come out clean when removed.
• Let cool for 15 minutes and serve.

Notes

• Yields: This recipe makes a 10-inch cake that serves 8 slices. The nutritional values below are per serving.
• Baking dish: You must use a 10-inch baking dish. We tested it with a 9-inch pie pan and the cake batter overflowed. However, if you only have a 9-inch baking dish, place it on a baking sheet before baking it in the oven. The baking sheet will catch any cake batter if the cake starts to overflow.
• Bake time*: While Ina Garten’s recipe calls for a baking time of 55 – 60 minutes, we found it took longer for us. I recommend you start checking it with the toothpick test at the 55-minute mark. Then, bake in additional 5-minute increments if it is not ready.

Nutrition

Calories: 389kcal | Carbohydrates: 87g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 182mg | Fiber: 4g | Sugar: 64g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg

If you’ve been looking for ideas for what to do with all of those chestnuts you’ve been roasting this holiday season (or boiling, fire-roasting, or air frying, for that matter!), then this Mont Blanc recipe is your elegant, decadent answer to what to do with chestnuts.

While it is a slightly more hands-on recipe than you may be used to here on Foolproof Living, we believe the finished chestnut mont blanc is well worth the effort. The combination of crisp meringue, sweetened cream, and the nutty notes in the chestnut puree is divine! 

Below, you will find everything you need to know, including step-by-step photos, equipment to use, and some time-saving tips to help make this Mont Blanc dessert recipe approachable and accessible for you to master as an at-home baker.

What is Mont Blanc dessert made of? 

Our recipe for Mont Blanc is split into three separate components. We’ve listed the ingredients needed for each part of the recipe below—each requires a short list of easy-to-find ingredients.

Mont Blanc Meringue Ingredients:

• Egg whites: You’ll need two large egg whites to make enough for ten individual servings of this French Mont Blanc dessert. It is best to separate the egg whites from the yolks when the eggs are cold—this will help you keep them out of whites, which is essential for a proper meringue. 
• Cane sugar: We used natural cane sugar in this recipe, but you can also swap in coconut sugar or granulated sugar. 
• White vinegar and cream of tartar: Both of these ingredients add acidity, which helps aerate the meringue structure quicker and greatly improves the structure. 
• Vanilla extract: Just a touch adds sweetness and flavor to the meringue discs.

Mont Blanc Chestnut Puree Ingredients:

• Chestnuts: We’re using store-bought peeled and cooked chestnuts (affiliate link), which are readily available and reduce the preparation time by skipping the roasting and peeling of the chestnuts. But if you’d like to cook the chestnuts yourself, you can follow my recipes for roasted chestnuts in the oven, boiled chestnuts, air fried chestnuts, or roasting chestnuts on an open fire.
• Milk: We used whole milk in this recipe and recommend sticking to full-fat dairy here rather than skim milk.
• Kosher salt: Kosher’s granule size is key here, so we recommend not swapping in table salt. 
• Cane sugar: We used natural cane sugar in this recipe, but you can also use coconut sugar or granulated sugar. 
• Vanilla extract: If you’d like a richer flavor than extract, feel free to swap in half of a whole vanilla bean with the seeds scraped out. 

Mont Blanc Whipped Cream Ingredients:

• Heavy cream: Both heavy cream and whipping cream can be used in this recipe. The cream must be cold to whip successfully, so we recommend removing it from the fridge right before using it.
• Maple syrup: Two tablespoons is enough to sweeten the cream. Make sure to use proper maple syrup rather than maple flavoring—the taste is far superior and perfectly complements the chestnut flavors.
• Vanilla extract and kosher salt: These two ingredients add flavor and balance to the whipped cream. 

Mont Blanc Dessert Finishing Decor Ingredients (Optional):

• Powdered (confectioners) sugar: Traditionally, Mont Blanc cake is dusted in powdered sugar over the top of the domed chestnut puree strands. The confectioner’s sugar adds sweetness, making this dessert resemble the highest snowy mountains in the Alps.
• Edible gold leaf: It is optional, but if you’d like to add a pop of color to this decadent dessert, you can decorate the finished dessert with pieces of gold leaf (affiliate link).

How To Make Mont Blanc Dessert?

While the process below might look intimidating, we covered all the detailed steps to walk you through. After all, this is one of the most iconic chestnut desserts of all time, and we hope that after reviewing each component covered below, you will see that it is actually not that difficult.

Make The Meringue

Start by making mont blanc with the meringue as it takes the most amount of time. Below are the steps to making the meringue:

1. Get your oven ready: Preheat your oven to 200 degrees F. (93 degrees C.) Line your baking sheet with parchment paper. 

2. Create a bain-marie: A bain-marie is essentially a double boiler, so if you have one, feel free to use it here. Otherwise, place a bowl over a pan of simmering water—just make sure the pan doesn’t touch the water. 
3. Dissolve the sugar in warmed egg whites: Add the egg whites and sugar to the bowl and stir continuously with a rubber spatula. Scrape down the sides as you go to ensure all of the sugar is blended into the mixture. Keep stirring until the sugar has completely dissolved and no grains are left. You can test this by rubbing some mixture between your fingers, or when the mixture has reached 160 degrees F. (71 degrees C).
4. Whisk the egg mixture: Add the egg white mixture to a stand mixer’s bowl and whisk until aerated. Then add the vanilla extract, cream of tartar, and vinegar. 
5. Whip into peaks: Turn the speed up and whip the mixture until it’s cooled, voluminous, and glossy. When the whisk is lifted out, the mixture should stand in stiff peaks. 

6. Pipe the meringue: Spoon the meringue into a piping bag fitted with a large round tip (affiliate link). You can also cut the end off a ziplock bag, leaving a roughly 1” diameter hole—pipe ten meringue rounds onto a parchment paper-lined baking sheet. The discs should have a dome and be 2 inches or so in diameter. Use the back of a spoon to clean them up if necessary.
7. Bake the meringues: Transfer the tray to the oven and bake for one and a half hours. Do not open the door at any point. When done, turn the oven off and let the meringues cool in the oven for a couple of hours. In the end, they should be fully cooled and crisp to the touch. 

Make The Chesnut Puree

It is best to make the chestnut puree while the meringues are baking. Below are the basic steps of making chestnut puree (also called chestnut vermicelli). You can learn more about it in our chestnut puree recipe if you need further information.

1. Soften the chestnuts: Add chestnuts, milk, sugar, vanilla extract, and salt to a saucepan set over medium-high heat on the stovetop. Cook for 20-30 minutes or until the milk has reduced by half. Keep a close eye on it and stir it frequently. 
2. Strain: Pass the mixture through a strainer, reserving the reduced milk mixture. Let the chestnuts and milk cool for 10 minutes. 

3. Puree the chestnuts: Add the softened chestnuts to the bowl of a food processor along with ½ cup of the reserved milk mixture. Blend until a smooth puree is formed. Add more milk, if necessary, in one tablespoon increments until you have a perfectly smooth, pipeable consistency. 
4. Pass the puree through a sieve: Since we’ll pass the puree through the piping tip to turn it into “vermicelli”, it is imperative that the puree have no lumps. Therefore, while it might come as an extra step, pressing it through a fine mesh sieve is best to produce a beautifully smooth chestnut puree. We’ll then cover it and let it rest at room temperature to cool completely.

Make The Whipped Cream:

While it is not traditional, we use our maple whipped cream for this chestnut Mont Blanc dessert recipe. That being said, if you want, you can use more of a traditional whipped cream made with confectioner sugar instead.

1. Gather the ingredients: Add heavy cream, maple syrup, and salt to the bowl of your electric mixer fitted with the whisk attachment. 
2. Whip the cream to firm peaks: Start whisking on low until the cream has soft peaks. Then, turn the mixer up to medium and continue to whisk until the cream forms a firm peak and holds its shape. 
3. Cool: Refrigerate until ready to assemble your Mont Blanc.

The Assembly

1. Pipe cream onto meringues: Place the meringues onto a serving platter. Spoon the maple whipped cream into a piping bag fitted with a medium piping tip. Pipe dollops of cream onto the meringue. The shape of the meringue with cream on top should resemble a mountain’s peak. 
2. Pipe on chestnut puree: Spoon the chestnut paste dessert into a piping bag fitted with a small piping tip (affiliate link) and pipe the puree around the whipped cream until the cream is completely covered. This is called chestnut vermicelli; how thin your piping tip is will determine the thickness of the strands. Don’t worry about them being perfect. Do your best to create the highest mountain you can. It is totally fine for it to look rustic.
3. Decorate: Dust the top of the meringue liberally with powdered sugar (for white mountains) and decorate it with flakes of edible gold leaf, if preferred. Alternatively, sprinkle broken-up meringue (or grated chocolate) over the top. Serve immediately. 

How To Make Ahead & Store?

This is one of those recipes that definitely benefits from some pre-planning. Here are some helpful tips on how to prep & store the various elements.

• Make Ahead: All three elements can be made a day before serving. Simply make the meringues the night before and let them cool in the oven overnight. You can make the chestnut puree and whipped cream a day in advance and store them in the refrigerator until you are ready to assemble this chestnut dessert. However, we recommend removing the chestnut puree and letting it come to room temperature before piping.
• Storage: We recommend assembling your Mont Blanc desserts right before serving, as the meringue will soften and lose its crisp exterior quickly. If you’d like, you can store the separate components individually, though the completed dessert will not hold up.

FAQs

Other Chestnut Recipes

Snacks

Boiled Chestnuts

Snacks

Marron Glace Recipe (Candied Chestnuts)

Snacks

How to Roast Chestnuts in The Oven

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Humans have relished in candied chestnuts, or marron glacés, since the 16th century. Marron glacé (sometimes also referred to as Marron Lyonnaise) originated in Northern Italy and France, where chestnuts thrive in the autumn and winter months. While preparing this French chestnut delicacy does take four days, the hands-on time is surprisingly minimal once your chestnuts are peeled.

If you love roasting chestnuts in the oven or over an open fire but are looking to expand your chestnut repertoire, this European classic is a must-try. Yes, the prep time for this marrons glacés recipe may be a bit lengthy, but the process is straightforward and requires no advanced skills. Plus, making these candied chestnuts at home is far more budget-friendly than purchasing them at the store—without compromising that irresistible sweetness!

What is marron glacé made of? The Ingredients List:

Our recipe for candied chestnuts uses just four basic ingredients. However, the success of the end product will significantly depend on the quality of the ingredients you choose. 

Below is everything you need to look for when buying them:

Chestnuts:

It is no secret that the chestnuts are the star ingredient in this recipe. When buying chestnuts, there are a few things to pay attention to:

• Get the freshest chestnuts you can find: If possible, we recommend hand-selecting your chestnuts to ensure they are equal in size. Look for those that are plump, smooth, shiny, and without any blemishes or mold. Feel it between your fingers to ensure the skin is not dry. Once you’re back at home, one way to test freshness is to drop your chestnuts in a bowl of water. If any float, discard them, as they’re likely hollow inside the shell.
• Not all chestnuts are created equal: In terms of chestnut variety, the French ‘marrons’ are superior in quality as they tend to be larger in size and more tender in texture. However, it’s hard to find them here in the US. A great alternative is Italian chestnuts, sold at national supermarkets like Whole Foods and Trader Joe’s during the holiday season. For this recipe, we recommend avoiding Chinese chestnuts. While they tend to be cheaper, we find them more challenging to peel.
• Store-bought pre-cooked and peeled chestnuts are a great shortcut: If you’re short on time or don’t have access to fresh chestnuts, you can buy them (affiliate link) from the store. One important thing to remember is you need to ensure that the only ingredient used is chestnuts. Store-bought, already-sweetened chestnuts won’t work in this recipe. 

For The Syrup:

• Water: You need a ratio of 1 part water to 1 part sugar to make the sugar syrup the peeled chestnuts soak in.
• Vanilla Bean: Use a whole vanilla pod sliced in half to flavor the sugar syrup. The vanilla beans infuse into the syrup for maximum flavor. We advise you against using vanilla extract if you can avoid it. While it won’t ruin the recipe, we found that much of it evaporates along with the water as the syrup reduces.
• Sugar: Since we do our best to use natural sugars in our recipes, we sweetened the syrup with cane sugar, but granulated white or brown sugar can also be used.

How to Make Marron Glace?

Below are the step-by-step instructions detailing the process of making glazed chestnuts. At first glance, the process might look intimidating, but once you’re done with boiling and peeling the chestnuts, the rest will take no more than 5 minutes a day.

If you’re new to boiling chestnuts, we recommend you first review our guide on How To Boil Chestnuts, as we go into all the nitty gritty details there.

1. Score the chestnuts: Use a small, sharp knife (or a paring knife, chestnut knife, or a sharp serrated knife) to score a cross outside the shell, right across the middle or “belly” of the chestnuts. Turn it 90 degrees and cut another one, creating an X. Don’t go too deep with your cuts—you want to pierce through the outer shell and the inner fuzzy skin, but do your best not to cut through the flesh too much.
2. Boil the chestnuts in water: Place two cups of cold water into a medium-sized saucepan and boil over medium heat. Carefully drop the chestnuts into the boiling water and cook for 15-20 minutes. Towards the end, you’ll see the cut part start opening up as they cook, revealing the fuzzy skin on the inside. To check for doneness, carefully remove one chestnut and peel to check if the yellow flesh is fully cooked. If the pulp is soft and creamy, it is cooked. Remove the pan from the heat once they are all (mostly) open.

3. Peel your chestnuts while they are still warm: Carefully remove chestnuts one at a time from the hot water and hold them using a clean dish towel if they’re too hot. Using a sharp knife, peel off the shell and fuzzy skin underneath. If you’re having difficulty removing it, place it back in hot water for a few more minutes.
4. Make the sugar syrup: Place the chestnuts in a colander and rinse them under cool water. Add the sugar and water to a saucepan and bring to a simmer. Stir continuously until the sugar is fully dissolved. Continue simmering for another five minutes until the sugar syrup turns golden brown. If you are using granulated sugar, the syrup should remain clear.

5. Cook the chestnuts in the sugar syrup: Add the chestnuts and halved vanilla bean into the syrup. Simmer your marrons in syrup for 10 minutes while stirring gently, being careful not to break up the chestnuts. 
6. Set aside for 24 hours: After 10 minutes, take the saucepan off the heat, put the lid on, and let it sit on the counter for 24 hours. The chestnuts will cool down in the syrup and soak up some of the liquid as they rest.
7. Cook the chestnuts in syrup a second time: The next day, place the saucepan back on the stovetop and gently heat the syrup until it is simmering. Continue to simmer for another 3 minutes. Remove from the heat, place the lid back on, and set aside to cool.

8. Cook the chestnuts in syrup two more times: Repeat the process of cooking the chestnuts in syrup two more times, waiting 24 hours between each time.
9. Place chestnuts on a wire rack: After the 4th and final round of simmering in syrup, using a slotted spoon, remove the chestnuts one at a time, draining off excess liquid. Place them onto a baking tray fitted with a wire rack. Continue with the rest of the chestnuts one by one and spread them evenly on the wire rack. Make sure you lift out any little bits that may have broken off.
10. Dry out the chestnuts in the oven: Preheat the oven to 120F (or as low as it will go) and place the chestnut tray in it. Cook the chestnuts for an hour. Remove the tray from the oven if the nuts have dried and hardened. If they’re still a bit sticky, prop the oven door open and leave the tray inside until thoroughly dried out. 
11. Serve your marrons glaces: This French confection took effort to make and thus deserves a presentation worthy of your efforts! The best way to serve them is to individually wrap the chestnuts in parchment paper, paper cases, or place them in mini cupcake liners (affiliate link). 

How To Store and Freeze Candied Chestnuts?

• To store: Wrap each candied chestnut individually in parchment paper. Place in a sealed container and refrigerate for up to a week.
• To freeze: Store the individually wrapped chestnuts in an airtight container and freeze for up to 1 month. Defrost at room temperature.

Ways To Use Marron Glaces

This candied chestnut recipe is incredibly versatile. Once you’ve made your marrons glacés, there are many ways to enjoy these delicacies:

• Dessert: Make a Coupe Marron. This is a French classic that, I think, is worthy of your caramelized chestnuts. Add a scoop of vanilla ice cream to a tall glass, add your candied chestnuts, and then top it with a spoonful of whipped cream. It’s a simple yet decadent dessert, perfect for holiday entertaining.
• Breakfast: Crumble marrons glacés over your favorite oatmeal, porridge, granola, or stack of pancakes. 
• Meat and Cheese Board: Adding a sweet element to a cheese and charcuterie board is perfect alongside savory bites. The nutty, sweet earthiness from these chestnuts makes a beautiful, elevated addition to your serving platter.

FAQs

Other Chestnut Recipes

Cakes

Mont Blanc Dessert

Snacks

How to Roast Chestnuts in The Oven

Naturally Sweetened

Chestnut Puree

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Pumpkin season is here, and today’s recipe, pumpkin oat muffins, is exactly what you need. Not only do they not require much effort in the kitchen, but they also make your whole house smell like pumpkin season. 

Like our Easy Pumpkin Bread and Almond Flour Pumpkin Bread, these muffins are a quick breakfast perfect for busy mornings throughout the fall season and best enjoyed with your morning coffee.

Ingredients You’ll Need

This pumpkin oatmeal muffins recipe requires just a handful of simple ingredients you probably already have on hand. You will need:

• Coconut Oil: I used melted and cooled coconut oil, but you can also use avocado oil, olive oil, or unsalted butter (though it won’t be dairy-free) if preferred.
• Sweetener: One of my favorite natural sweeteners is pure maple syrup, but you can also use honey. I would not swap the liquid sweetener out for a dry granulated sweetener (like coconut sugar or brown sugar) because this will affect the moisture content.
• Eggs: Use two large eggs at room temperature. For a vegan pumpkin and oats muffins recipe, use flax eggs. To make flax eggs that is equal to two eggs, mix two tablespoons of ground flaxseeds (aka flaxseed meal) with 5 tablespoons of water. Let the mixture sit for 10 minutes until it has a gel-like consistency. Use it in the recipe in place of eggs as written.
• Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling. If you prefer fresh pumpkin puree, you can make yours following this Homemade Pumpkin Puree recipe.
• Milk: I used unsweetened almond milk, but other options include full-fat coconut milk, cashew milk, or oat milk. You can also use regular whole milk instead.
• Vanilla extract
• Whole Wheat Flour: Whole wheat flour keeps adds extra fiber but regular all-purpose flour can be used instead.
• Kosher Salt: Salt enhances all those oatmeal and pumpkin flavors.
• Baking Soda: Baking soda helps the muffins rise and promotes a golden brown color.
• Pumpkin Pie Spice
• Old-Fashioned Oats: The types of oats you use will determine the final texture of your muffins. I prefer Rolled Oats vs. Quick Oats because they are chewier and more substantial. Quick oats make the muffins too mushy, so I do not recommend using them.
• Raisins: I highly recommend the raisins because they add the right amount of sweetness. Dried cranberries (apple juice sweetened preferred) are a good substitute.

How to Make Pumpkin Oatmeal Muffins?

These oatmeal pumpkin muffins come together in a flash; the hardest part is waiting for them to bake in the oven. Here are the step-by-step instructions:

1. Prep muffin pan: Preheat the oven to 325 degrees F/163 degrees C. Line a 12-cup muffin tin with parchment paper liners. If you do not have liners, generously coat the muffin cups with coconut oil, butter, or cooking spray.
2. Whisk wet ingredients: In a large bowl, whisk the melted coconut oil, maple syrup, eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
3. Mix the dry ingredients: In a separate medium bowl, mix the whole wheat flour, Kosher salt, baking soda, pumpkin pie spice, and oats until combined.
4. Make the muffin batter: Add the dry ingredients to the bowl of wet ingredients. Mix until just combined—do not overmix. Fold in the raisins.

5. Fill muffin pan: Scoop the batter into each cup, about ⅔ full. Top with pumpkin seeds or chocolate chips if using.
6. Bake: Bake for 25-27 minutes until a toothpick inserted into the center of a muffin comes out clean. 
7. Cool: Allow to cool in the pan for 10 minutes before removing. Transfer the muffins to a wire rack to cool completely. Enjoy plain, with a drizzle of almond butter or a dollop of vanilla yogurt.

How to Store, Freeze, Thaw, and Reheat?

If I have the extra time, I usually bake a double batch of these oatmeal pumpkin spice muffins as they make the best snack or quick breakfast. You can easily grab one and go because they store well. Here are my best storage tips to keep these muffins fresh and moist as long as possible:

• Storage: Store muffins in an airtight container at room temperature for 3-4 days. The cold moisture in the fridge will draw out some of the moisture.
• Freeze: Cool completely, then transfer to a freezer-safe container or freezer bag, squeezing out all the air. Freeze for up to 3 months.
• Thaw: Thaw in the fridge overnight or right on the kitchen counter to room temperature.
• Reheat: Pop one in the microwave for 10-15 seconds or reheat in an oven or toaster oven until warm, about 5 minutes.

FAQs

If you try this Healthy Pumpkin Muffins recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Other Pumpkin Recipes You Might Like

• Pumpkin Creme Fraiche Pasta
• Pumpkin and Ginger Soup
• Maple Pumpkin Bread Pudding
• Vegan Pumpkin Smoothie Recipe
• Turkey Pumpkin Chili

This banana muffins with almond flour recipe is inspired by my Almond Flour Banana Bread. These muffins are a quick, easy, portable alternative and add to my library of Recipes with Almond Flour.

If you love baking with almond flour, be sure to also check out my Apple Almond Flour Muffins, Carrot Almond Flour Muffins, Almond Flour Blueberry Muffins, and Zucchini Almond Flour Muffins.

Ingredients You’ll Need

These banana almond muffins are made with simple ingredients you probably already have in your pantry and fridge. We will need:

• Almond Flour: Go for blanched almond flour for best results. You can either pick up a bag from the store or make your own DIY Almond Flour. Almond meal (ground almonds with the skins) can be used instead, but the muffins will turn out more dense.
• Baking Powder
• Baking Soda
• Ground Cinnamon: A hint of cinnamon adds a delicate background warmth.
• Kosher Salt: A pinch of salt is needed to enhance that banana flavor.
• Extra Ripe Bananas: For best results, use overripe bananas. Brown-speckled bananas provide natural sweetness and make super moist banana muffins.
• Sweetener: My favorite sugar is coconut sugar, but using an equal amount of brown sugar or pure maple syrup would also work. Alternatively, your favorite keto sweeteners, like monk fruit or Erythritol (affiliate link) can be used as well. If you have less of a sweet tooth, omit the sugar for a no added sugar version.
• Large Eggs: Eggs provide the right amount of lift and structure, especially for gluten-free almond flour. Bring the eggs to room temperature before mixing.
• Vanilla Extract: A hint of warm vanilla adds just another level of flavor.

How to Make Banana Muffins with Almond Flour?

Here are the step-by-step instructions and photos to make these gluten-free banana muffins:

1. Prep: Position the oven rack in the center of the oven. Preheat the oven to 350 degrees F (180 C). Line a 12-cup muffin pan with parchment paper muffin liners.
2. Mix dry ingredients: In a large bowl, mix together almond flour, baking powder, baking soda, ground cinnamon, and salt.
3. Whisk wet ingredients: In another large mixing bowl, whisk mashed bananas, coconut sugar, eggs, and vanilla extract until thoroughly combined.
4. Make muffin batter: Place the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. Do not overmix.

5. Fill muffin cups: Divide the batter into each muffin cup, filling about ¾ way full. If preferred, sprinkle them with chocolate chips.
6. Bake: Bake muffins for 25-30 minutes. The muffins are ready when a toothpick or cake tester inserted into the center of the muffin comes out clean.
7. Cool: Cool in the muffin tin for 10-15 minutes. Then, place the muffins on a cooling rack to cool completely.

How to Store, Freeze, & Thaw?

What I love most about this almond flour banana muffin recipe is that you can make a batch and enjoy it throughout the week, as long as they are stored properly. Here are my best storage and freezing tips:

• Storage: Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, store in the fridge for up to 5 days.
• Freeze: Wrap each muffin in plastic wrap, then store it in a plastic freezer bag. Muffins can be frozen for up to 3 months.
• Thaw: Thaw overnight in the fridge, or on the kitchen counter to room temperature.
• Reheat: If you prefer your muffins warm, reheat in a low oven (300 degrees F) for 5-10 minutes, or pop one in the microwave for 5-10 seconds, until warm.

FAQs

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Other Almond Flour Recipes You Might Like

• Almond Banana Bread
• Almond Flour Chocolate Cake
• Almond Flour Cake
• Waffles with Almond Flour

Making chia seed pudding with yogurt is one of my favorite bedtime rituals. It gives me the satisfaction of having a healthy breakfast ready in the morning with plenty of protein, fiber, and healthy fats wrapped up in one. It’s the perfect breakfast that does double duty as a healthy snack or healthy dessert.

For more breakfast recipes, make my Yogurt Parfait for additional protein or Chia Seed Oatmeal, a personal favorite. If you are not a fan of the texture of chia seeds, try Steel Cut Overnight Oats instead.

Ingredients for Chia Yogurt Pudding

This chia seeds and yogurt pudding recipe is made with simple ingredients you probably already have in your pantry and fridge. You will need the following:

• Yogurt: I love the consistency of plain full fat yogurt, but you can also use plain Greek yogurt for a thicker consistency. You can also use low-fat yogurt, fat-free yogurt or vegan yogurt such as almond milk or coconut yogurt. If you are a fan of sweetened yogurts, my Homemade Vanilla Yogurt would also be a great option.
• Milk: Use your favorite plant-based milk like Unsweetened Almond Milk, coconut milk, oat milk, or soy milk. You can also make a chia pudding with yogurt, no milk, by using water. Or, use regular dairy milk if desired.
• Sweetener: I used pure maple syrup, but you can use your preferred sweetener of choice, such as honey, brown sugar, or coconut sugar. If you choose a sugar-free version, skip the sweetener or use monk fruit maple syrup instead.
• Chia Seeds: I recommend using organic black chia seeds that you can find in most grocery stores and online (affiliate link). Other national brands include Navitas, Kirkland, Whole Foods 365, and Bob’s Red Mill.
• Vanilla Extract: Optional, but it adds a lovely, delicious flavor.
• Toppings: There are plenty of variations when it comes to toppings, so get as creative as you like. Some of my favorite toppings are fresh berries, such as my Blueberry Puree, mango, bananas, nuts and seeds, chocolate chips, granola like my chunky homemade granola, a spoonful of nut butter, such as almond butter or peanut butter, or a pinch of ground cinnamon.

How to Make Chia Seed Pudding with Yogurt?

Here are the step-by-step instructions and photos to make this yogurt chia seed pudding recipe:

1. Mix yogurt mixture: In a medium bowl, whisk together yogurt, almond milk, maple syrup, and vanilla extract until smooth.
2. Add chia seeds to yogurt: Stir in chia seeds with a rubber spatula and give it a good stir.
3. Soak: Cover with plastic wrap. Set in the refrigerator for at least 4 hours or overnight.
4. Finish with toppings: When ready to serve, scoop into bowls and enjoy with your favorite toppings, such as fresh fruit, nuts, seeds, and granola. Serve cold.

It is no secret that I love baking with almond flour, which explains why I have so many almond flour muffin recipes on this site. If you were wondering, some of my favorites include Apple Almond Flour Muffins, Almond Flour Zucchini Muffins, and Blueberry Almond Flour Muffins.

These carrot almond flour muffins are the newest addition to the collection. They are gorgeous little gems you can make whenever you are craving carrot cake, but with less than half the effort and the same delicious results.

Ingredients

Almond flour carrot cake muffins require just a handful of simple ingredients from the grocery store. We will need the following:

• Almond flour: Superfine almond flour or almond meal (ground almonds with skins) can be used interchangeably. The only difference is that these gluten-free muffins will be a bit denser if you decide to use almond meal. If you live in an area where you can’t get your hands on almond flour, you can follow my guide on How to Make Almond Flour at Home. If you are buying it from the store, I recommend Bob’s Red Mills and Blue Diamond almond flour (affiliate links.)
• Baking powder: Baking powder is the magical leavening agent that gives these muffins their lift. If you follow a strict paleo diet, you can replace the baking powder with ½ teaspoon baking soda mixed with 1 teaspoon cream of tartar.
• Ground cinnamon: Cinnamon adds a delicate background warmth. If you prefer a more spicy carrot cake muffin recipe, you can also add a pinch or two of ground ginger, ground nutmeg, or ground cardamom.
• Kosher salt: Kosher salt or sea salt enhances the flavor.
• Oil: Any vegetable oil will do. I like melted coconut oil, but avocado oil or light olive oil will also work.
• Coconut sugar: Coconut sugar keeps the recipe refined sugar-free, but brown sugar can also be used. For a keto diet, use an equal amount of monk fruit sweetener.
• Eggs: Three large eggs may seem like a lot, but we need the extra binding ability for structure and stability. I recommend sticking to whole eggs, rather than using an egg replacer like flax eggs. And it is best if they are at room temperature.
• Vanilla extract
• Grated carrots: Peel and grate fresh carrots using the large holes of a box grater. Depending on their size, you will need roughly 2 large carrots. For best results, I recommend weighing the grated carrots to ensure the right texture.
• Nuts: Toasted walnuts or chopped pecans are classic with carrot muffins.
• Raisins: Be sure to pick up a no-sugar-added bag. Both regular or golden raisins would work. I recommend chopping them into small pieces for even distribution.

How to Make Carrot Muffins with Almond Flour?

Carrot almond flour muffins are a quick and easy way to satisfy the carrot cake lover in all of us. Here are the step-by-step instructions and photos on how to make almond flour carrot muffins:

1. Preheat oven: Place the oven rack in the middle position and preheat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment paper muffin liners.
2. Mix dry ingredients: In a large mixing bowl, stir together almond flour, baking powder, cinnamon, and kosher salt.
3. Whisk wet ingredients: In another large bowl, whisk together coconut oil, coconut sugar, eggs, and vanilla extract until fully incorporated.
4. Make muffin batter: Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.

5. Add carrots and mix ins: Gently fold in the grated carrots, chopped walnuts, and golden raisins until evenly distributed.
6. Fill muffin pan: Portion the batter into the prepared muffin cups with a large ice cream scoop all the way to the top. Please be aware that this muffin batter makes 11 muffins.
7. Bake muffins: Bake for 23-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch. 
8. Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for at least 15-30 minutes before serving.

How to Store, Freeze, & Reheat?

While gluten free carrot muffins don’t require much effort, we don’t want these delicious snacks going to waste. Here are my best storage tips for maximum freshness:

• Storage: Paleo carrot cake muffins will keep in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in an airtight container in the fridge, where they will last up to 5 days.
• Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
• Reheat: While you can eat these healthy carrot cake muffins cold, if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

How to Serve Them?

These almond carrot cake muffins are perfect just as is with a hot cup of coffee or tea. But if you want to jazz them up a bit, I like to serve them in any of the following ways:

• Carrot Cake Cupcakes: Top with a generous amount of Cream Cheese Frosting with Maple Syrup to get the carrot cake feel.
• Nut Butter: A swirl of almond butter on top or once sliced in half would be delicious.
• Glaze: In a small bowl, melt 2-4 tablespoons of coconut butter in the microwave and drizzle it over the tops of the muffins. The glaze will set as the coconut butter cools.

FAQs

If you try this Almond Flour Carrot Muffins recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Don’t get me wrong, I love a good chewy Oatmeal Chocolate Chip Cookie every once in a while, but most of the time, I am looking for healthier options when the cookie cravings strike. If you feel the same way, you are in for a treat because we have several cookie recipes that fit the bill.

Need a few suggestions? I’ve got you covered! My six-ingredient Almond Flour Cookies are dairy-free and low-carb, while my Almond Flour Ginger Snaps have a deliciously chewy texture that uses refined sugar-free flavorings to get sweetly spiced flavors.

List of Ingredients

Irresistibly satisfying and tantalizingly sweet, this healthy oatmeal raisin cookie recipe uses a tasty mix of wholesome ingredients to be as nutritious and delicious as possible. Even better, it combines rolled oats and oat flour to give each cookie a scrumptiously chewy texture.

• Old-fashioned rolled oats: The key to making flour-free oatmeal cookies is to use another ingredient that gives the batter shape and structure—in this case, oats! Though there are many different types of oats, the best oatmeal raisin cookies come together using old-fashioned oats (also known as “rolled oats”), as they’ll keep your dough from becoming soggy or overcooked. The main difference between rolled oats and quick oats is that rolled oats are thicker and larger, allowing them to withstand longer cooking times without becoming mushy, as instant oats (or quick-cooking oats) do. Furthermore, there’s also a big difference between steel-cut and rolled oats, as steel-cut oats have a coarser, less chewy texture when baked, so be sure to stick to rolled oats for this recipe. Also, when looking for old-fashioned oats at the grocery store, make sure to buy gluten-free oats if you follow a gluten-free diet, as many oat manufacturers use the same machinery they use to produce gluten-based products.
• Oat flour: Unlike traditional wheat flour, oat flour is more nutritious and easier to make from home, needing only whole rolled oats and a food processor. If you’d prefer an alternative ingredient, you can also use almond flour for a quick substitution.
• Ground flaxseeds: Instead of using eggs, this simple ingredient works as a binder for this healthier oatmeal raisin cookies recipe, helping secure the ingredients together while maintaining a vegan-friendly profile.
• Chia seeds: Not only does this superfood lend your healthy rolled oats cookies a nuanced nutty flavor, but it also packs extra protein into every bite.
• Baking powder
• Ground cinnamon
• Kosher salt
• Applesauce or mashed bananas: I love making healthy oatmeal raisin cookies with applesauce (especially Homemade Applesauce!), as this ingredient lends the batter sweet, bright undertones without requiring added sweeteners. Alternatively, you can also use mashed ripe bananas for more tropical, fruity notes.
• Coconut oil: Coconut oil is essential for giving these healthy oatmeal cookies their chewy, moist texture. However, you could also use another mildly flavored oil, such as avocado oil, instead.
• Maple syrup
• Unsweetened almond milk: Creamy, light, and dairy-free, unsweetened almond milk is vital to hydrating the dry ingredients of this recipe, giving you moist, soft, and luscious cookies every time. 
• Nuts: Walnuts are my go-to for giving these oatmeal raisin cookies a delicate crunch and mildly nutty taste. To take this recipe to the next level, you can toast your walnuts beforehand to help release their oils, giving your cookies a heartier dose of their natural flavors. However, any nut of your choice would work in this recipe.
• Raisins: I used sweet raisins to lend this clean cookie recipe with its signature chewy, fruity taste. However, you can use any of your favorite dried fruits as natural sweeteners, whether you plan on making healthy oatmeal cranberry cookies, an antioxidant-packed blueberry batter, or a pie-inspired cherry biscuit. No matter which dried fruit you use, just be sure that you select one with no sugar added if you want your cookies to stay free of refined sugar.

How to Make This Recipe?

With my easy recipe for applesauce oatmeal raisin cookies, you can have a five-star dessert on the table in just thirty minutes—no previous baking experience necessary!

1. Prep the oven: Preheat your oven to 325 degrees F. While the oven heats, line two baking sheets with parchment paper, set them aside, and arrange the oven racks on the oven’s middle and upper bottom sections.

2. Mix the dry ingredients: Add the old-fashioned rolled oats, oat flour, ground flax seeds, chia seeds, baking powder, cinnamon, and salt to a large mixing bowl. Mix the ingredients until thoroughly combined.
3. Mix the wet ingredients: In a separate bowl, add the applesauce (or mashed bananas), coconut oil, maple syrup, and unsweetened almond milk, and stir until combined.
4. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients, scraping the sides of the bowl to remove the remaining mixture. Stir the batter until all the ingredients are evenly blended.
5. Add the walnuts: Use a rubber spatula to fold the walnuts and raisins into the cookie batter. At this point, don’t be alarmed if the dough may seem too wet. Some of the moisture will be released during the resting process, both before and after baking.

6. Portion the cookie dough: Use a cookie scoop to make evenly sized cookie dough balls, and arrange each portion one inch apart from one another on the lined sheet pan. Then, use the back of a spatula to press upon and lightly flatten each ball of dough. We recommend diving the cookie batter in between baking trays instead of trying them into one.
7. Bake: Place the baking sheets on the middle and upper bottom racks and bake the cookies for 18-20 minutes or until the cookies turn a light golden brown. Halfway through baking, turn the sheets from front to back and top to bottom to ensure even cooking. You may also bake the cookies one tray at a time if you prefer.
8. Let the cookies rest: Remove the baked cookies from the oven and let them rest on the baking sheets for five minutes. Once slightly set, transfer them to a wire rack, let them cool for 15-30 minutes, and serve.

How to Store and Freeze These Cookies?

Warm, chewy, and flavorful, these maple oatmeal raisin cookies are best on the day that you make them. While I highly suggest baking your cookies in small batches to enjoy their toasty, fresh taste right away, this simple storage guide will ensure you can enjoy these sweet treats throughout the week, no matter when you cook them.

• Store: Let the cookies cool completely. Then, store them in an airtight container at room temperature (such as on the counter) for up to three days. If you want to extend their shelf life, store your cooled cookies in the fridge for up to five days, reheating them in a 300-degree F. oven for five minutes or until heated through.
• Freeze: If you plan on making these chewy oatmeal raisin cookies further in the future, I recommend scooping the dough into your desired size, placing them on a piece of parchment paper, and letting them harden. Then, transfer your unbaked cookies to a Ziploc bag and bake them according to my recipe’s directions when ready to eat—no thawing or defrosting necessary.

What Makes This Cookie Healthy?

Here at Foolproof Living, we understand that “healthy” can differ from person to person. With that in mind, we’ve developed a recipe for low-sugar oatmeal cookies that uses clean ingredients—limiting the use of fats, refined sugars, and over-processed foods—to help you treat yourself while still nourishing your body with essential nutrients. 

Below, you’ll discover just a few ways this recipe’s ingredients promote dietary, heart, and nutritional health.

• No refined sugars: Without any refined sugars—such as granulated or brown sugar—these sugar-free oatmeal raisin cookies use only natural ingredients to sweeten their batter, thereby reducing your risk of inflammation, high blood pressure, and diabetes. Instead, I sweeten my cookies with all-natural ingredients, including maple syrup, applesauce (or mashed bananas), and raisins.
• Low fat: There’s no need to break out several sticks of butter to make a mouthwatering dessert. This simple recipe only uses ¼ cup of coconut oil to keep your cookies as moist and chewy as possible, without all the “bad cholesterol” associated with butter and other unhealthy fats.
• High fiber: Thanks to this recipe’s use of rolled oats and oat flour, it has a much higher amount of gut-healthy fiber than cookie recipes using white flour.
• Packed with superfoods: Superfoods are a must for anyone looking to fill their plate with essential vitamins, minerals, and antioxidants. That’s why I include ground flaxseeds and chia seeds (which are high in protein!) in my recipe for healthy, chewy oatmeal cookies, solving any reservations about indulging in a sweet treat.
• Gluten-free and vegan: If you have a dietary restriction, the last thing you want to deal with is bland, “questionably safe” desserts. To eliminate these concerns, I’ve developed an oatmeal cookie recipe that doesn’t use eggs, dairy-based milk, whole wheat flour, or all-purpose flour, making it the perfect dessert for anyone following a gluten-free, vegan or dairy-free diet.
• Nuts: Walnuts are a magic ingredient, offering equal parts flavor and nutrition. This hearty nut is rich in omega-3 fatty acids, antioxidants, and fiber—all supporting well-functioning gut and cardiovascular systems.
• Super filling and helps with the sweet cravings: Though it may seem counterintuitive to start your day with a “breakfast cookie,” this recipe for clean oatmeal cookies is the ultimate solution for mid-meal cravings. This sweet treat is healthy and satiating, helping you meet your dietary needs and keep you full throughout the day.

FAQs

Lower-fat oatmeal cookies are the ultimate solution to non-nutritive desserts, midday slumps, and sweet-tooth cravings. If you have any further questions about this easy recipe, you’ll find your answers below:

Other Low-Sugar Cookie Recipes You Might Also Like

If you can’t resist a good oatmeal raisin cookie, you’ll adore these other healthy cookie recipes. Now, you can satisfy every sweet tooth with nutty, creamy, and rich flavors without sacrificing nutritional content.

• Peanut Butter Almond Flour Cookies
• Gluten-Free Almond Butter Cookies

If you try this Healthy Soft Oatmeal Cookies recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chestnut Puree vs. Chestnut Spread

Before we go into the details of making chestnut puree at home, allow me to explain the difference between chestnut puree and chestnut spread. Because even though they both include blending chestnuts to a creamy consistency, chestnut purée and chestnut spread aren’t the same thing.

Chestnut purée, also referred to as marron paste, tends to have a nuttier, earthier taste, as it comes together with a mixture of cooked chestnuts, milk (or water), a little (optional) sugar, and vanilla bean (or extract). Because of its mild, versatile flavor, chefs often use it in sweet and savory recipes. Furthermore, chestnut puree recipes usually remove most excess liquid, creating a more paste-like texture.

By contrast, a chestnut spread recipe, also known as crème de marrons, is much creamier, smoother, and sweeter, combining mashed candied chestnuts, simple syrup (or glucose syrup), and vanilla extract. This mixture’s sweeter notes, in turn, make it a go-to for sweeter recipes, such as desserts (such as French Mont Blanc), a spread for toast, and pastry fillings. In fact, one of the most popular brands of chestnut sauce is the sweet French chestnut spread called Creme de Marrons de L’Ardèche by Clément Faugier (affiliate link.)

Ingredients You’ll Need

You only need four simple ingredients to prepare this French chestnut paste recipe, making it one of the easiest, most cost-effective recipes you’ll cook up this season.

• Chestnuts: Selecting suitable chestnuts is critical to making this recipe smooth and nutty. If you buy cooked chestnuts from a store, make sure that they don’t have any added sugar and that the only ingredient is, in fact, “chestnuts.” My favorite brand is Blanchard & Blanchard’s organic whole chestnuts (affiliate link), which are already roasted and peeled. If you prefer to cook fresh chestnuts, I recommend cooking them following my recipe for boiling chestnuts. Alternatively, you can also cook them using my oven-roasted chestnuts, air fryer roasted chestnuts, or even fire-roasted chestnuts recipes, but please be aware that if you use these methods, you will end up with a chestnut puree with a slightly smokey flavor.
• Liquid: To make the classic version of this French chestnut recipe, I recommend using whole cow’s milk to simmer your chestnuts. This simple addition will give your puree a delicious creaminess and temper its earthiness. However, you can also use almond milk or water for a vegan chestnut puree recipe.
• Sweetener: Granulated sugar is the most common ingredient in sweetened chestnut puree, but natural sweeteners, like cane sugar, coconut sugar, or brown sugar, would also work. Furthermore, darker sugars will give your recipe a deeper, toffee-like taste. You can also add pitted dates to your cooking liquid for a healthier, more natural sweetness, as they’ll soften and infuse the mixture with their fruity, caramel undertones. If you’d prefer to make an unsweetened chestnut puree, omit the sugar in this recipe.
• Vanilla: Vanilla bean—or even vanilla bean paste (affiliate link) —makes a great addition to this chestnuts puree recipe, lending it sweet, delicate, and aromatic notes. However, if you’re looking for a less expensive, more everyday ingredient, you may use 1-2 teaspoons of vanilla extract (affiliate link) instead. Just be sure to add the vanilla extract to your puree only after you finish simmering, as adding it during cooking will evaporate its alcohol.
• Kosher Salt

How to Make Chestnut Puree?

This chestnut paste recipe comes together in a snap with only thirty minutes and four ingredients. Even beginner chefs can enjoy this simple chestnut dish’s earthy, mild nuttiness.

1. Mix the ingredients: Add the chestnuts, milk, sugar, and vanilla bean to a saucepan and heat it over medium-high heat.
2. Simmer the milk: Bring the mixture to a boil, then turn the heat down to medium. Stirring frequently, let the liquid simmer for 20-25 minutes or until the milk reduces to ¾ cup and chestnuts are softened.
3. Strain the chestnuts: Place a mesh strainer over a bowl and pour the milk-chestnut mixture into it. Save the removed liquid in the bowl and remove the vanilla bean. You can also do this with the help of a slotted spoon.

4. Puree the chestnuts: Place the cooked chestnuts into the bowl of your food processor. Process them until pureed, stopping a few times to scrape the sides of the bowl.
5. Adjust consistency: Depending on the recipe in which you plan to use your puree, you may adjust its consistency by adding the reserved cooking liquid as you blend your chestnuts.

How to Store and Freeze?

You won’t want to let a single teaspoon go to waste after making this easy chestnut puree. If you wish to store it for the next day or freeze it for months, these pro storage tips have you covered.

• Store: To store your chestnut puree, first bring it to room temperature and transfer it to an airtight container. You can then store it in the refrigerator for up to four days.
• Freeze: Freezing is an easy way to keep this recipe fresh for up to three months. Simply let your puree reach room temperature, place it in an airtight container, and freeze it. A day before you are ready to serve, thaw it in the fridge overnight. You may find that the paste may become watery or separate after thawing. If this occurs, give it a good stir to return it to its original texture.

How to Use Chestnut Puree?

One of the most common ways to enjoy chestnut puree is like the French do: spread it on toast or use it as a topping for yogurt. But why stop there? With your freshly made chestnut puree, you can create dishes that go far beyond the classics. Below is a variety of ideas for incorporating this rich, flavorful mashed chestnut recipe into a range of sweet, savory, and creamy recipes:

• Mont Blanc: This iconic French dessert begins by placing orange syrup and whipped cream on top of a small round of white cake, topped with a meringue. Once assembled, chefs often cover the whole dessert with a thin layer of whipped cream, followed by a thick coating of chestnut paste squeezed in the shape of vermicelli noodles. This vermicelli-style mont blanc strikes a decadent balance between nutty, sugary, and delicate flavors.
• Monte Bianco (Italian): Similar to the French Mont Blanc, this simple Italian version calls for a vermicelli-style serving of sweetened chestnut puree topped with whipped cream—a quick and sweet way to make a five-star dessert!
• Filling for pastries: Not only is this four-ingredient puree delicious by itself, but it also makes an incomparably delectable chestnut filling for cookie sandwiches, croissants, eclairs, and crepes.
• Flavoring for baked goods: Want to give your baked goods a smooth, nutty taste? This marron paste makes the perfect addition to all your favorite baked recipes, from cakes to muffins, cookie batters, and even bread puddings for a uniquely delicious flavor.
• Topping: Pack your breakfast with an extra dose of tasty nutrition by using your chestnut puree to top your morning Chia Seed Oatmeal, Overnight Steel Cut Oatmeal, or Almond Flour Pancakes. You can even start your day on the lighter side by layering your chestnut blend into a Yogurt Parfait.
• Blend into smoothies, custards, or ice cream: Try adding some sweetened chestnut puree to your favorite smoothie, custard, or ice cream recipes. Adding a dollop of this chestnut paste is an easy way to switch up your regular treats with new flavors.
• Stuffing and savory puddings: Who says chestnut puree can’t be savory? This simple ingredient makes an excellent addition to savory dishes like Chestnut Stuffing and Chestnut Puree Soup, and it even works as a flavor-packed soup thickener.
• Cheese platters: One of the easiest ways to serve this gourmet paste is alongside a plate of crackers and candied chestnuts, taking your Meat and Cheese Platter to the next level. Your chestnut lovers will thank you.

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If you try this Creme de Marron recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is one of the most versatile of all the breakfast fruit ideas. Serve it by itself for a healthy, light breakfast, or serve it with my Fruit Yogurt Dip on the side for a tantalizingly creamy dish perfect for a beautiful brunch spread. You can even use your fruit mix to top off or incorporate it into your morning oatmeal (hello, Yogurt Overnight Oats)for a satisfying morning meal.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

• Pineapple: Pick out a ripe pineapple that is juicy and sweet.
• Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
• Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
• Oranges
• Kiwis
• Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

• Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
• Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
• Vanilla extract
• Ground cinnamon
• Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

• Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
• Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
• Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
• Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
• Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
• Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

1. Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
2. Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
3. Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
4. Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

• Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
• Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal. 

• Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas. 
• With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
• Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
• Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

FAQs