ginger-apple crumble pie (gluten + dairy free/vegan) by Lindsey | Dolly and Oatmeal

today i'm sharing a recipe for this gluten + dairy free/vegan (depending on if you use an egg wash for the crust) ginger-apple crumble pie.  it's my first foray into crumble pie topping, and i can say that it's going to be a staple around here for years to come.  as for the ginger-y apple filling, that's a fave too!  as i've said before, i'm not the biggest on overly sweet anything, so the ginger really balances it all out, all with a hint of spice.   and the recipe is over on food 52 today in celebration of pie week!  also, food 52 and squarespace are teaming up for a few giveaways, so head on over there to check it all out!

a few thanksgiving-y links:

renee's beautiful pie, using my pie crust recipe that was posted on food 52 earlier this week.  THYME marshmallows! this sweet video, family traditions (especially when they involve food) give me the happiest goosebumps!  for the day you needed powdered sugar, only to find your pantry empty of it: homemade! powdered sugar. heidi's  vegetarian thanksgiving dishes. and pumpkin brownie swirly-ness at it's finest!  

happy friday!!! and happy weekend!  wishing you all a cozy one! xo

rhubarb meringue tarts w/ lemon-hazelnut crust (gluten + dairy free) by Lindsey | Dolly and Oatmeal

i would probably bore you if i recounted the details of how many different incarnations this dessert had before its current state; but you should know that there were 2 batches of rhubarb curd (which is now my favorite thing to spoon into my mouth - move over peanut butter!), mini layer cakes, one large layer cake, 4 cans worth of coconut cream, not to mention flour, nut meal, and other ingredients.  i shudder to even write down how much was squandered here in the name of a singe dessert, but i have some trusty peeps (namely my husband and dad, thanks guys!) on my side willing to eat the leftover disasters.   the lesson learned out of all this you ask?...curd is THE word, and lemon + hazelnut is a new favorite combo!  if you do nothing else, i urge you to make rhubarb curd, people! 

when choosing to make a meringue pie/tart, the decision was easy.  i was making this post with mother's day in mind, as well as with what's in season.  my mom would make my brother his favorite dessert each year for his birthday which was a lemon meringue pie - her pie crust was, and still is, the best i've ever eaten, the lemon filling was always store bought and made on the stovetop (similar to jell-o), and she whipped up the meringue using my nana's recipe.  my favorite part was when she plopped the meringue on top using a spatula to evenly spread it all over the pie, then with an up-and-down motion she would make tiny peaks over the surface that would get all toasty when she broiled it in the oven.  i wish i could say that the rhubarb i used here was from my mom's garden; as she has a huge plant that we've been watching grow (here it was just a month ago; it's now quadrupled in size!).  but alas, this rhubarb was store bought in the name of curd and mother's day!

wishing all the mamas out there a happy day! 

*in case you missed it, i was over at Food 52 the other day where i highlighted fresh spring spinach, and incorporated it into 5 dinner time meals :) you can check it out here

rhubarb meringue tarts w/ lemon-hazelnut crust (gluten + dairy free)

rhubarb curd adapted from here and here

i threw some strawberries in with the rhubarb curd for some added pink color, and for a bit of sweetness. i've also made it using 6 ounces strawberries and 6 ounces rhubarb, with really yummy results - but here i wanted to keep some of rhubarb's tartness intact, so i reduced the amount of strawberries.  either way it's super delightful!  i also reduced the amount of sugar, so if you're looking for a curd on the sweeter side, this is not it.  

| makes 4 small tarts or one 9" tart |


(dairy free) rhubarb curd

  • 10 ounces rhubarb (roughly 4-5 stalks), trimmed and cut into 1/2-inch chunks
  • 2 ounces strawberries, halved 
  • 3 tablespoons organic cane sugar
  • 1/4 cup water
  • 4 large free range egg yolks (save whites for meringue)
  • 1/3 cup organic cane sugar

lemon-hazelnut crust

  • 1 1/2 cups hazelnuts, toasted and skins removed
  • zest of one small lemon (or half of a large lemon)
  • 3 tablespoons unrefined coconut oil
  • 3 tablespoons grade a maple syrup
  • pinch of salt


  • 4 free range egg whites
  • ~1/8 teaspoon cream of tartar
  • 2 tablespoons organic cane sugar



rhubarb curd

  • in a saucepan over medium heat, combine the rhubarb, strawberries, water and 3 tablespoons of sugar. cook for 10-15 minutes - until rhubarb is soft and falling apart.  remove from heat and let cool
  • transfer fruit mixture to a food processor and puree mixture.  over a bowl, put mixture through a fine mesh sieve.  set aside
  • in a large heat proof bowl, whisk the egg yolks and remaining sugar, whisk in the fruit mixture.  place bowl over a medium-sized pot with 1-inch of boiling water and stir continually with a rubber spatula until the mixture thickens, about 10-12 minutes.  (the curd should thicken up and coat the back of your spatula when ready) remove from heat and pour curd mix into a lidded jar; place in freezer (without the lid) for about 15 minutes - you want the curd to be cold, not frozen.  once cold, secure lid on the jar and place in the refrigerator until ready to use 

lemon-hazelnut crust

  • preheat oven to 350° and oil 4 small pie pans with coconut oil and set aside
  • grind the hazelnuts in your food processor to make the meal.  once ground, add lemon zest, coconut oil, maple syrup and salt.  blend ingredients until a ball of dough forms.   remove dough, and using your hands divide it evenly between the pie pans.  press mixture evenly into each dish, moving up and around to distribute the dough; place the dishes on a rimmed baking sheet and bake for 10-12 minutes, until lightly toasted.  remove from oven and let cool completely


  • once the crusts have cooled, make the meringue.  in a large bowl, combine egg whites, cream of tartar and sugar.  using an electric mixer, whip the whites until stiff white peaks form, about 5-6 minutes.  set aside

assemble tarts

  • preheat your broiler
  • place about 3-4 tablespoons of rhubarb curd in each shell; spoon meringue over the curd and crusts and evenly distribute.  use the back of a spatula to make peaks on top.  place tarts on a baking sheet and broil for a few seconds, rotating to brown evenly, until toasted
  • tarts are best eaten the day of, but can be refrigerated for about 1 day


cranberry + orange zest pop tarts w/ ginger glaze by Lindsey | Dolly and Oatmeal

every sunday morning my husband and i get up and go to the farmer’s market here in brooklyn.  this has become a fairly regular ritual for us over the last nearly two years since we moved to this neighborhood.  around the corner from where our market is in carroll gardens is a little coffee/pastry shop that i first saw on yelp when we moved to the surrounding neighborhood (i’m sorry to admit how much i depend on yelp, especially in cities other than my own!).  we have since made it part of our sunday morning routine to grab a nice hot coffee from them in these cold winter months.  they serve counter culture which is a great roaster out of durham, nc, not too far from where my husband grew up.  also at smith canteen one can find some super yummy treats such as ginger glazed rhubarb pop tarts in the summer months, and pumpkin pop tarts in the colder months.  these delicious pastries seem to constantly be screaming my name, once in awhile frank will indulge and i will have a bite or two.  
this brings me to the past few weeks where i've been anticipating the upcoming holidays and trying to develop a cookie dough resembling the cookies i grew up eating around this time.  through that, i ended up coming out with not only a cookie dough, but with a few tweaks, an all-purpose pastry dough that is fitting for all sorts of baked goods.  the experimentation process got a little heavy one afternoon and i ended up making everything from thumbprint cookies, to hand pies, to linzer tart cookies, to rugelach- type looking cookies.  needless to say it was an exciting day!  after the excitement was completed i got to thinking what i really wanted to  make with this dough.  then i thought of those delicious, flaky pop tarts at smith canteen that i always want more than a bite of.  so keeping with the seasonal pop tart theme i decided to go with what my farmers’ market has, fresh cranberries!  i mixed them up with some sweet citrus and sugar, cooked them down until they burst a bit, and filled these little pastries up! ‘tis the season, xo.

cranberry + orange zest pop tarts w/ ginger glaze | gluten free + dairy free

| makes 8 pop tarts |

cranberry filling adapted from Bon Appetit


1 ½ cups almond flour
1 cup oat flour
½ cup arrowroot powder
¼ teaspoon baking powder
½ teaspoon fine grain sea salt
¼ cup coconut oil, solid and cold
2 tablespoons + 2 teaspoons coconut palm sugar
2 organic free range eggs

6 ounces fresh (or frozen) cranberries (about ¾ cup)
⅓ cup coconut palm sugar
½ teaspoon orange zest
1 ½ tablespoons fresh orange juice
½ teaspoon arrowroot powder
1/4 teaspoon vanilla extract

½ cup powdered sugar
1 ½ teaspoons ground ginger
1 tablespoon + 1 teaspoon almond milk


2 large pieces of parchment
mini food processor
rolling pin

make the dough

in a medium sized bowl, whisk almond flour, oat flour, arrowroot, baking powder and salt together until mixed, set aside.  in a small bowl, combine the eggs with the coconut palm sugar until sugar is disolved.  transfer egg mixture to a small food processor and add the cold coconut oil, pulse until combined - about 20 seconds.  mix the wet ingredients into the dry, working the dough until incorporated.  form dough into a ball and cut in half, wrap each piece in parchment, refrigerate for 20 minutes - the dough can be made ahead and left in the refrigerator for up to one day

make the cranberry filling

in a saucepan combine the cranberries with the sugar, orange zest, juice, arrowroot powder and vanilla extract, stir to combine. set the saucepan over medium-low heat, bring mixture to a simmer.  let it cook, about 10 minutes, until many of the cranberries have burst, and the liquid has thickened.  set aside and allow to cool completely

assemble the tarts

preheat oven to 350° and line a baking sheet with parchment paper

take one piece of the dough from the refrigerator and place between the 2 large pieces of parchment paper.  with the rolling pin, roll out dough into an 8” x 10” rectangle, about 1/8" thick. use a pastry cutter and slice 8 (2” x 5”) rectangles (you can make these larger or smaller depending on what you prefer, these are loose guidelines). repeat with remaining dough.  this dough liked to stay chilled, if it sits too long at room temperature you may have a bit of difficulty getting it to do what you want.  i popped my dough back in the refrigerator if it sat out too long

spoon out filling onto 4 of the pieces, take the top piece and place over the filling.  press the edges lightly with your fingers, then use the tip of a fork to seal the dough together.  gently transfer tarts to parchment lined baking sheet (what i find super helpful is to slip your hand underneath the parchment and gently lift while still supporting from the bottom).  repeat with other half of dough.  bake for 15 - 18 minutes, rotating halfway through, until edges are lightly browned.  let cool

in a small mixing bowl, whisk the powdered sugar, ginger and almond milk together until the sugar and ginger is dissolved.  place in refrigerator until ready to use

once the pop tarts have cooled remove the glaze from refrigerator.  with a pastry brush or spoon, distribute glaze evenly over the tops of the pastry.  allow to set or inhale immediately!