Gluten Free Apple Crisp with Potato Chip Crust

A gluten free and vegan apple crisp, with a sweet and salty twist.

potato chip crusted apple crisp vegan gluten free

Apple season is upon us! Let’s pile the family in the car for a day of apple picking. Let’s pore over cookbooks for apple cider donuts, breads, pies, butters, sauces, granolas.

Let’s take nature’s wholesome gift and layer it with syrups and sugars and butters. And, um, potato chips.

AND LET’S NOT FEEL GUILTY ABOUT IT! Okay, I don’t feel guilty. I don’t want to project my feelings onto you.

I made this a small batch on purpose (it’s just a 1-quart pan) with the very foresight that I would want to devour the whole thing. Which I did end up doing. Salty sweet foods are almost invariably addictive. So small batch = no guilt, right? 😬

a-potato chip crusted apple crisp vegan gluten free

One thing I do feel guilty about is not spending enough time lately studying for my upcoming board exam. So I might be absent for the next few weeks while I cram, because I have to take it by October.  I have all these fall recipes I want to share, but UGH, this test comes first.

Okay….back to talking about this crisp.  You have the top layer of crumble, all sweet and salty from the chips, flecked with caramelized brown sugar. Underneath, you have a second layer of crumble, which is not crumbly in the least. It’s more soft and muffiny. That’s right. TWO LAYERS of crumble, neither of which are actually crumble but are delicious nonetheless .

And of course the apple layer, which is just apples and maple syrup and cinnamon. Easy. The ingredient list appears long at first glance, there are repeating ingredients in all layers — so it’s kinda pocket friendly, too.  And the top layer has kettle chips, which are my second-favorite chip behind tortilla chips. I’m not that much of a chip person, but sometimes you just want a big greasy salty handful, ya know?

As I mentioned, this recipe makes a small batch, but I’m it would be easy to adapt to a larger pan to feed a crowd. You might need to increase the baking time about 5 minutes. If you do so, make sure that the potato chip layer (which you add it partway though cooking) still only bakes for 15 minutes, or else it will burn.

enjoy! <3

gluten free vegan potato chip apple crisp
goes wonderful aside coconut-milk based yogurt, or a frosty glass of almond milk.

Potato Chip Crusted Apple Crisp

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 huge servings or 8 smaller servings

I know that many traditional apple desserts call for Granny Smiths, but I used sweet apples in every single test run of this recipe and greatly enjoyed the results. So feel free to use whatever you have on hand...Galas, Mollies....anything!

This recipe calls for a 1-quart casserole pan.


    apple layer
  • 3-4 apples of choice (depending on their size)
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • middle cake layer
  • 1/2 cup old-fashioned oats, ground to fine flour
  • 1/4 cup quick-cook oats
  • 1/2 cup liquefied banana (1 banana)
  • 3 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking powder
  • pinch of salt
  • top crust
  • 3/4 cup crushed kettle chips
  • 1/4 cup old fashioned oats, ground to fine flour
  • 1/4 cup quick-cook oats
  • 1/3 cup packed light brown sugar
  • 2 1/2 tbsp coconut oil
  • 1 tsp coarse sea salt


    apple layer
  1. Preheat oven to 350
  2. Peel the apples. Dice or thinly slice them into a 1 quart casserole dish.
  3. Add the maple syrup and cinnamon over the apples and stir to coat all apple pieces
  4. middle cake layer
  5. Combine all ingredients and stir well. Spread over the apples
  6. Bake at 350 for 20 minutes
  7. potato chip crust
  8. While the bottom two layers are baking, stir together the potato chips, oat flour, the quick-cook oats, and the coarse sea salt.
  9. Mix in the brown sugar and coconut oil.
  10. After 20 minutes, remove the pan from the oven and gently scrape the top with a fork.
  11. Add the potato chip mix on top and return to the oven for another 15 minutes.
  12. Allow to cool at least a little before eating. I actually think it tastes much better at room temp or cold.
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lightly guided by Shelly’s Perfect Apple Crisp

gluten free vegan apple crisp with potato chip crust





Cherry Berry Sundae

Cherry Berry Sundae

Oh gosh. I’m sorry I’ve been a bit absent. Between running and being hyperfocused on studying for my boards and starting a new job next week and taking a beginning drawing class, I haven’t spent much time in the kitchen.

That’s why this sweet, cold dish is just perfect right now. Just blend up some frozen fruit, drizzle on an easy homemade magic shell, and go to town. It’s refreshing and filling. Not filling in an ughhhh-gotta-take-a-tap kind of way. Filling in a that-hit-the-spot-now-I’m-gonna-tackle-the-rest-of-my-day kind of way. I ate it right after a run, before heading to my art class.

frozen fruit

Y’all, I’m so awkward with a charcoal stick and I’m probably the least advanced person in the class, but I LOVE it. Even if it is 40 minutes away. The folks I’ve met are chill and kind and I enjoy their company. And after spending all winter cooped up and sad, that feeling is just about as refreshing as this sundae.

Cherry Berry Sundae


Cherry Berry Sundae


  • 2 frozen bananas
  • 1 cup of frozen cherries
  • 1 cup of frozen blueberries
  • almond milk
  • tahini
  • cinnamon toasted oats -- hover for recipe
  • 2-3 tbsp each of:
  • coconut oil
  • maple syrup
  • cocoa powder


  1. Blend the cherries and one banana, with enough almond milk to make the blades move.
  2. Repeat step one with the blueberries.
  3. Place the ice cream in the freezer while you prepare the cinnamon toasted oats and the magic shell.
  4. Prepare the oats
  5. Combine the cocoa powder, the coconut oil, and the maple syrup until smooth.
  6. Remove the ice cream from the freezer, scoop into a serving bowl.
  7. Drizzle heartily with tahini, magic shell, and oats. Top with additional berries if desired. Eat right away!
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Lemony Smashed Potatoes with Okra, Tomato, and Purslane

or……what Annie found at the farmer’s market this week. Minus the lemons, duh. Those came from the grocery store.

Smashed Potatoes with summer produce

What I really wanted to make this week was this dish, minus the potatoes and add squash blossoms. But nobody at the farmer’s market had squash blossoms, and the German butterball potatoes just looked too good to pass up. I ended up loving my choice because it was hearty and easy and cheap and I didn’t have to stand over the burner sauteeing squash blossoms. I’m not ruling out those big orange flowers for future posts, though.

The folks at the market also had some nice purslane. I’ve been foraging my own wild purslane, and it’s delicious. But the farm-grown greens are even better. Sweeter and lemony and meatier. I usually eat purslane sauteed with a little garlic and onion, but the farm-grown stuff is good raw. Also, sauteed purslane looses its color in like five seconds after it hits the pan and I like my food bright. I’ll still eat the foraged kind because it’s free and plentiful, but for this recipe, I used the farmed shoots.

smashed potatoes with summer produce

I was super excited for the okra because I haven’t had any this summer. I just love how the little seeds pop in your mouth when you bite in.  This is kind of like fried okra, only not fried. I used aquafaba to get the breading to stick to the okra. Just be sure to shake off excess moisture, or the breading will get soggy even after baking. Yuck.

The guy at the potato stand had three different kinds of midsummer tubers, and I had the hardest time choosing. Finally I decided on the German butterballs because the dude said they got the best golden crust when roasting. In truth, they were a little mealier than I like, but not by much. Little viking potatoes or red bliss or whatever small potato you can find will work just fine.

Smashed Potatoes with Summer Produce

Lemony Smashed Potatoes with Okra, Tomato, and Purslane

This recipe calls for coconut oil, but you can certainly substitute olive oil if you wish. For an extra golden crisp, drizzle a little bit more oil over the lemon coating.


  • 18-20 German Butterball potatoes
  • 8 oz multicolored cherry tomatoes
  • 12 oz of fresh okra
  • 1 cup of purslane leaves
  • 1/3 cup fresh lemon juice
  • 2 tbsp of coconut oil, plus a little more
  • 2 tsp lemon zest
  • 2 tsp microplane-grated garlic
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt, plus more to taste
  • Okra breading
  • 2 1/2 cups of corn Chex or generic equivalent
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • aquafaba from 1 can of chickpeas


  1. Scrub the potatoes and boil them in salted water (uncovered) over high heat until the yield to a fork -- about 15-20 min.
  2. Combine the lemon juice, the coconut oil, the lemon zest, the garlic, the salt and the pepper. Set aside.
  3. Cut the stem and the tip off the okra and slice in half lengthwise. Set aside.
  4. Cut the tomatoes in half or quarters.
  5. Place the corn cereal in a blender and pulverize. Combine with the salt, pepper, and garlic powder. Set aside.
  6. Preheat the oven to 450 and grease 2 pans with coconut oil
  7. Once the potatoes are done boiling, allow them to cool. Quarter the larger ones (so you get more "smashed" surface area) and then place them on one of the pans. Smash flat with a cup.
  8. Carefully pour the lemon mix over top of the potatoes.
  9. Bake the potatoes for 25 minutes, until nice and golden. Sprinkle with more salt the second they come out of the oven.
  10. While the potatoes are roasting, dip the prepared okra in the aquafaba, shake off excess, and roll in breading. Place them on the second pan. Put them in the oven 10 minutes after you've started the potatoes, but remove them at the same time. (okra bakes for 15 minutes)
  11. Combine the orka and potatoes in a big serving dish. Toss in the tomatoes and purslane leaves.
  12. Serve right away, with lots of love.
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lemony smashed potatoes with summer produce easy cheap vegan

Pink Nectarine Wine Pops

Pink Wine Pops

Will you look at that gorgeous shade of pink?!? I almost wish that one of my friends had a bridal shower coming up so that I could bring these. They are just right for a best girlfriends’ party. Or any party.

Speaking of weddings, the girl who caught the bouquet and the guy who caught the garter at our wedding are getting married at the end of the month. Isn’t that cute? They already had a kid together, so it wasn’t like our wedding actually had anything to do with their upcoming nuptials. But I’m going to pretend that it did anyways.

Too bad she’s already had her shower, or I would show up with a huge batch of these. Just because she’s a camo gal doesn’t mean she wouldn’t dig the pink.


That candy-pink shade was achieved without a single drop of food coloring. Before I made them, I thought they were going to turn out sort of beige and clear. I was so surprised with the results. When you make these, be sure to leave the skin on the fruit, because this is where the rosy hue comes from.

Another reason to love these pops: They are so very simple to make. You just pit the nectarines, throw them in a blender with some wine and sugar. Strain the mix through a flour-sack cloth or a fine mesh sieve and then pour in to your popsicle molds. That’s it, kids. Since I don’t own any popsicle molds, I did have the one extra step of waiting until the firmed up a bit before I put the stick in. But if you have a mold, yeah, you’re done.

Of all the ice cream-popscile-frozen things that I’ve made on this blog, this is by far my favorite.  Sweet and fruity and just a little boozy and totally delicious.

Pink Vine Pops

Pink Nectarine Wine Pops


  • Six nectarines, pitted but not peeled
  • 1 cup pinot grigio
  • 1/4 cup of sugar (or to taste)
  • (optional -- extra nectarine chunks)


  1. Place all the ingredients in a blender and whirl.
  2. Strain through a flour sack cloth or fine mesh sieve.
  3. Pour into popscicle molds and freeze until solid. To unmold, run briefly under tepid water.
  4. Serve with love.
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sweet nectarine wine pops bridal 1

Vegan Rainbow Icebox Cake (with a cat story)

Made with fresh fruit, coconut milk, and gluten-free grahams, this vegan ice box cake is simple and refreshing. 


The day after Independence day, a little cat showed up at our door. She pawed and mewed cutely, determined to be let in. I’ve had cat allergies as long as I can recall, so I was determined not to let her in.  I gave her a bowl of cold water and some food, and went about my business.

When she showed up again the next day exhibiting the same behavior, my willpower dissolved and I allowed her to cross the threshold. “The moment I start to sniffle, you’re out,” I told her.

But the sniffles never started and she promptly developed a short-lived pattern of coming and going at leisure. I say short-lived because that Friday, I was out for my run when I spotted her sweet visage on a lost cat flyer. I dashed home to dial the number, and a grateful woman with pretty French braid came to pick her up immediately. With kitty safely on her way home, I refilled my water bottle and resumed my run.

In truth, I was slightly disheartened that she’d gone …


… but the cat showed up again on Monday.

The woman with the pretty braid had been the house sitter, so I alerted her real owners to her location. An our-parents-age couple came to get her. We chatted briefly, and I learned that they had a few other animals, some of whom bullied the cat. They were also the full-time caretakers of beloved relative, and they hinted heavily that they might consider finding a new home for the cat. I hinted heavily back that my husband and I would love to have her.

When the cat visited again two more times, it appeared that a decision had been made by all parties involved.  The couple came by to drop off some litter and veterinary information, and Jason and I darted off to Target to get a litter box.

vegan rainbow icebox cake

I’m not totally sure why I’m not as allergic to her.  I sniffled a bit after the first full night she spent with us, but some cetirizine took care of that. Some quick research revealed  that light-coated female cats have fewer allergen-inducing proteins than other cats. I’ll probably have to start vacuuming more often, which I should be doing anyways.

Forgive me in advance if I begin including cat escapades on this blog.  I already feel a little dizzy and delirious when I spot her resting in the sun. She came with the name of Sammi, but we rechristened her Clover because she’s small and humble and sweet.  I don’t know why she picked our door to paw at. I just know that I’m the happiest that I’ve been since I left North Carolina.

Vegan Rainbow Icebox Cake

Like Clover, this cake is a true treasure. Sweet and tart fruit blend with coconut whipped cream to create a vegan version of a fruit fool. Because I was in an ambitious mood when I made this, I baked up my own grahams from this wonderful recipe (I had to sextuple the recipe….um…I don’t know if that’s a real word. I had to increase the amounts by six). But since that defeats the purpose of a no-bake cake, I suggest simply using your favorite graham brand.  I’ll definitely be making those grahams in the future, just to snack on.

I loved how the sweet grahams complimented the sugary-tart fruit cream. It was a delightful combination, and simple enough to make at a moment’s notice. If you don’t have kiwis or mangoes, simply double up on the raspberries and blueberries. No need to fuss over perfect ingredients here. Like new friends, this cake was made to bring joy.

vegan rainbow icebox cake

quick note-

If you’re not familiar with making coconut whipped cream, check out Angela Liddon’s flawless tutorial here

Vegan Rainbow Icebox Cake


  • Milkfat from 2 cans of coconut milk
  • 1/4 cup of maple syrup (plus more if needed)
  • 1 cup of blueberries, smashed with a fork
  • 2 cups of raspberries, smashed with a fork
  • 4 kiwis roughly blended
  • 2 mangoes, roughly blended
  • 4 sheets of gf graham crackers
  • a little coconut water from the can


  1. Whip the milkfat until high and fluffy.
  2. Add the maple syrup to the whipped cream and blend again.
  3. Divide the coconut whipped cream among the prepared fruit, making sure to reserve some plain white whipped cream for the top. (so you're spliting the whipped cream by 5)
  4. Stir the whipped cream into the fruit. Taste it all and add a little more whipped cream to the individual bowls as needed. I only needed to add a bit to the kiwis. Keep in mind that the grahams are already sweet. The tartness of the fruit goes refreshingly well with the grahams.
  5. Pour a little coconut water into the bottom of a 7x7 or 8x8 pan. Layer the first sheet of graham crackers. Spread the blueberry cream over the crackers, but make sure to reserve some to make a design with on top.
  6. Repeat, layering on more grahams, and then the raspberry cream, grahams, kiwi cream, grahams,mango cream, grahams.
  7. Spread the plain whipped cream over the last layer of crackers, and then use your reserved fruit cream to add a bit of color to the top.
  8. Refrigerate sit at least 4 hours, or overnight. Garnish with additional fruit if desired.
  9. Serve with love.
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Sweet Corn and Green Bean Succotash

The very freshest, crispest seasonal produce comes together to make this classic summer dish — sweet corn succotash.

Sweet Corn Succotash

Yep, the theme this week is corn. Get out your moonshine, folks, it’s a party.

This recipe was inspired by J. Ryan Stradal’s Kitchens of the Great Midwest, which is my current favorite book. I’ve been really lucky this year with books, loving almost everything I’ve picked up. The author of Great Midwest is going have a reading and reception and a local library near the end of the month. I’d like to go, but what would I say? “Um…hi…I’m obsessed with your book…would you sign my Kindle?” Perhaps I’ll just go to listen.

The heroine in this book as an ethereal palate, her knives and skillets are almost magic. I feel like I’m giving you a poor description of a complex character, but I don’t want to spoil too much. Read it. You’ll love it.

Summer Produce

One of the reasons that her food radiates is that she reaches for the freshest possible ingredients. Of course I like things fresh, fresh tastes best (unless it’s apple pie….that’s always better the next day.) But this book forced me to think about how much effort I make to get the fresh-fresh-freshest produce. I’d like to think that I do make an effort, but apart from picking the days that I shop for certain items and pawing through the produce bins, I really don’t. Our summer farmer’s market affords me that luxury (and it truly is a luxury and a privilege. I won’t go on a social justice rant, but I’m sure you know what I’m talking about.)

For this dish, I decided to make sure I did get the freshest available food. Everything was local, the corn was picked at 6:30 that morning. I dislike soggy vegetables, so I barely cooked them. They are crisp and al dente. Because everything was so new-from-the-earth, the flavors were prime. I seasoned them as lightly as I could, with just-plucked herbs. Before I took my first bite, I noted that I hadn’t added any salt. After I took that bite, I was surprised to realize that it didn’t need any. I’m a salt fanatic (I’m probably headed for high blood pressure when I’m older), so this is saying quite a bit. I have never eaten an unsalted vegetable.

Serve this the moment it leaves the stove burner. Or heck, right out of the pan. It’s summertime. You’re allowed to get messy.

Sweet Corn and Green Bean Succotash


Sweet Corn and Green Bean Succotash

Cook Time: 10 minutes

Yield: 2-4


  • 6 ears of the freshest corn
  • 8 oz haricot verts
  • 8 oz mulitcolored cherry tomatoes
  • 2/3 cup thinly slivered purple onion
  • 1/2 tsp microplane grated garlic
  • 1/2 tsp thyme
  • 1/2 cup parsley, minced
  • 8-10 basil leaves, minced
  • 1 tbsp coconut oil
  • salt, optional


  1. Slice the kernels off the corn, french cut the haricot verts, and quarter the tomatoes.
  2. Fill a pot of water halfway and bring it to a high boil. Steam the beans over this for 1 1/2 minutes.
  3. Melt the coconut oil in a large pan set over medium heat.
  4. Add the onions, garlic, and thyme to the pan. Stir and then cover the pan. Cook for 3-4 minutes.
  5. Add the beans and the corn. Stir, cover again and cook for another 2-3 minutes.
  6. Add the tomatoes, cover again, and cook for 2 more minutes.
  7. Remove from heat and immediately stir in the parsley and basil. Add a pinch or two of salt if desired.
  8. Serve right away, warm, with lots of love.
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Sweet Corn Succotash

Sweet Corn Ice Cream

Topped with blueberry compote and cinnamon toasted oats, this sweet corn ice cream is overflowing with summer flavor. 

sweet corn ice cream

I broke out my ice cream maker over the fourth of July weekend. It was a bit dusty from a long season spent shoved at the back of the coat closet, but this easily remedied with a hot soapy rinse. Once clean, it was ready it churn out this creamiest of cold treats.

Sweet corn ice cream is one of those flavors that often gets cast aside in favor of … well, almost anything. I’ve had many opportunities to try corn ice cream, and yet I’ve always passed it over for chocolately things.

After tasting this, I know I’ll be picking sweet corn ice cream at every opportunity. I was pleased and surprised at how much corn flavor was bursting out of every lick. It was almost as I imagined, only better.

Sweet Corn Ice Cream

So much better.

I worked this recipe from of Jeni’s ice cream base, which is eggless. The sweet corn shines without any eggy flavor to obstruct it. I substituted Mexican crema for the heavy cream, because it’s sweeter and lighter. I substituted neufchatel cheese for cream cheese for the same reason.

Now, I know that there are tons of no-churn ice cream recipes floating around this summer, but I couldn’t bring myself to do it. I know that those recipes are just fantastic, but….well… two cups of heavy cream is a lot. This is incredibly creamy and custardy and smooth, but a lot lighter.
Sweet Corn Ice Cream


Sweet Corn Ice Cream Recipe


  • 2 1/4 cups 2% milk
  • 1 cup of Mexican crema
  • 4 ears of corn
  • 1/4 cup dark brown sugar, well packed
  • 1/4 cup corn starch
  • 2 tbsp corn syrup
  • 2 oz neufchatel cheese
  • blueberry compote
  • 1 1/2 cups of blueberries
  • 2 dates
  • toasted oats
  • 1/2 cup old fashioned oats
  • 1/2 tsp cinnamon
  • dash of salt


  1. Strip the kernels off the corn and break up the cobs (don't throw away the cobs).
  2. Pour the crema, milk, and sugar in a pot and stir to dissolve the sugar. Add the kernels and broken-up cobs.
  3. Bring the mix to a boil, stirring occasionally. Turn off the heat and cover the pot. Let it sit for 1 hour, then discard the cobs.
  4. Puree the mix and then strain out the solids. I used flour sack cloth to do this, but you can also use a mesh sieve.
  5. Remove 1/4 cup of the corn cream and set aside. Return the rest of the corn cream to the pan and set on low heat.
  6. Combine the 1/4 cup of corn cream with the corn starch, corn syrup, and neufatchel. Beat until smooth, and then add it to the pan.
  7. Bring the mix to a boil, stirring occasionally.
  8. Remove from heat and set in the fridge for about an hour.
  9. Pour the mix into your ice cream maker and churn per manufacturer's instructions.
  10. blueberry compote
  11. Place the blueberries and the dates in a small saucepan over medium heat. Cook for 10 minutes, covered and then 5 minutes uncovered, stirring occasionally.
  12. Toasted Oats
  13. Place the oats, cinnamon, and salt in a small skillet.Toast over high heat, shaking the pan almost constantly, for about 3 minutes. They will be golden and fragrant. Remove from the pan immediately to avoid burning.
  14. To serve
  15. Allow ice cream to soften a moment, and then top with berries and oats. Serve with love.
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adapted from here and here.


Hand Squeezed Fruit and Veggie Juice

Hand squeezed juice is easy, refreshing, and delicious. 


I was at the farmer’s market one Saturday when I spotted the happiest little orange beets. Smudged with dirt and dew, they had certainly been plucked from the earth only hours before.  I purchased them without a second thought.

The stall owner was watching me over a pile of cucumbers. “Those are fantastic,” he said.  And he was right.


Of course, when I got them home, I couldn’t fathom just juicing the beets. It’s summertime. I have a bounty of produce to churn into something cool and refreshing.  So I reviewed my market tote, and then the fridge, and then the freezer.

From the tote, I plucked the beets, of course, and a cucumber.

From my fridge, some hard mangoes and a rotund watermelon.

And from the freezer,  some strawberries that my mother-in-law had collected a few weeks earlier from a local berry farm. I’d frozen them for Jason’s morning smoothies, but he’s been such a Pop-Tart mood lately that there were still a plethora of them left.

The combination was fantastic. The beets were carroty, and the mangoes and strawberries were quite tart. Mixed up with the sugary watermelon, they yielded a wonderful coolness, perfect for summer.



Hand juicing is easy. One of my first posts ever was on hand juicing, back in my sweet apartment in Raleigh. All you need is a blender and some flour-sack cloth towels. You can find flour-sack cloth towels at Target or Walmart, and probably some grocery stores. They’re with the kitchen towels and such.

Just place one of the towels over a large bowl. You can see my set-up here (but really….it’s just a towel over a bowl. And the pictures are definitely first-blog-post type pictures. No shame. Not that my pictures have really gotten any better.) Blend your foodstuffs in your blender and then pour them over the towel. You might need to work in batches — I did. Then just gather up the ends of the towel with one hand and squeeze squeeze squeeze with the other hand.  And that’s it! You’ll end up with a bowlful of juice and a fistful of pulp. You can keep the pulp as fiber to add to baked goods, if you want to. I didn’t feel like it this time, but I have in the past.


Hand Squeezed Juice

  • 5 cups of watermelon chunks
  • 6 small beets, peeled
  • 2 mangoes
  • 2 cups of strawberries
  • 1 cucumber

Blend everything together, working in batches if you must. Place a flour-sack cloth over a bowl and pour the puree over top. Gather the end of the cloth and squeeze until no more moisture can be extracted. Store in the fridge, yields 6 cups of juice.






Tiny Pies: Cherry Vanilla Pie Popsicles

Cherry-vanilla ice cream inside of a soft and sweet mochi “pie crust”. Stomp your feet for food on sticks!

Cherry Pie Popsicles

I simply adore mochi-wrapped ice cream. I used live across the street from an Asian grocery, where the sweet cold treats were easily accessible. But when we moved, missing mochi was the last thing on my mind.  I didn’t really think about it until early this spring, when one lazy google revealed that mochi ice cream wrappers were something I could totally whip up in my own kitchen. And there was no excuse not to. The ingredients could be found even in the small town grocery shop down the street.

I’m participating in popsicle week for the first time ever. I’m excited. And nervous. Hi guys, can I hang out? ☺️  I cannot wait to see what everyone made.

Cherry Vanilla Ice Cream Mochi Pops

So. Let’s get to talking about these treats. Mochi around a cherry vanilla filling, so good. I liked to let them sit out for just a second before biting it, because it makes the mochi a little softer and silkier.

For the “pie crust,”you will need mochiko flour, otherwise know as sweet rice flour. Don’t freak out, it’s also known as glutinous rice flour, even though it has no gluten. Promise. It’s not the same as regular rice flour, but it’s just as accessible. You can find it the Asian section of any grocery store. Look for the white box with the red letters and the blue star.

The filling is as easy as er…..well, you know. I condensed some cherries down to a red juicy paste and then stirred that into some vanilla ice cream. Done and done. I let that harden back up and then divided it up into little scoops.

I used a little mix of maple syrup and molasses as an “egg wash,” but you can skip that part if you wish.  It just adds a little bit of sweetness and shine, and who doesn’t need more of that, ya know?

Cherry Pie Popscicles

Be sure to check out all the awesome pops here!

Tiny Pies: Cherry Vanilla Pie Popsicles

These little pies look complicated, but they are totally doable. There are a handful of helpful tips at the bottom of the recipe. Yay timesavers! 😀


  • 1 cup of vanilla ice cream
  • 2 cups of fresh or frozen cherries
  • 4 dates
  • crust
  • 1 cup plus 2 tbsp mochiko flour
  • 1 cup plus 2 tbsp water
  • 1/2 cup packed dark brown sugar
  • 3/4 tsp cinnamon
  • yellow food coloring, optional
  • plenty of corn starch or tapioca starch, for dusting
  • maple syrup and molasses, for the "egg wash",optional


    for the filling
  1. Place the cherries and the dates in a small saucepan over medium heat. Cover and allow to cook for 10 minutes, stirring once.
  2. Remove the lid and allow to cook for 12-13 additional minutes. Stir occasionally at first. During the final 2-3 minutes, stir continually. Remove from heat and allow to cool.
  3. Puree the cherries. You should have about 1/2 cup of mix. It doesn't have to be totally smooth. In fact, a somewhat lumpy mix will allow for small bits of cherry in the pops.
  4. Stir the cherries into the ice cream.
  5. Allow to firm up in the freezer - several hours or overnight
  6. Using a 2 tbsp cookie scoop, divide up the ice cream into little mounds. This is your filling. I ended up with 10 mounds.
  7. Allow mounds to harden completely and then shove in the popscicle stick.
  8. for the mochi dough
  9. In a large glass bowl, stir up the mochiko flour, the sugar, and the cinnamon. Once combined, add the water. You can darken the batter a bit (to more closely resemble pie crust) by adding a bit of food coloring. Totally optional.
  10. Loosely cover the bowl with plastic wrap and microwave for 1 minute. Stir with a wet spatula, then cover and return to the microwave for a another minute. Stir again. Return to the microwave for an additional 2 minutes, stirring every 30 seconds. (4 minutes total. 1 min, stir/ 1 min, stir/ 30 seconds stir/ 30 seconds, stir/ 30 seconds, stir/ 30 seconds, stir).
  11. The dough will be more manageable if it's cool before you roll it.
  12. Once the batter is cool, dust dust dust your rolling surface with your starch. Roll out to 1/8th inch thickness. You will need two different size crusts, as the top crust needs to cover the top and sides of the ice cream, and the bottom crust only needs to cover...uh...the bottom. For reference, my ice cream mounds (the filling) were 1 1/2 inches in diameter and almost 1 inch high. My bottom crust was 2 1/4 inches in diameter, my top crust was 3 1/2 inches in diameter. I trimmed a bit off my top crust after I'd laid it down. Since I had 10 scoops of filling, I needed 10 bottom crusts and 10 top crusts.
  13. Now you can assemble the pops. Simply place a the filling over a bottom crust, drape the top crust over that, and pinch together with a fork. It helps if the fork is a bit wet. Place the pop back in the freezer right away so that the crust can harden up a bit.
  14. Optional -- you can cut little "steam vents" in the top.
  15. Also optional - stir up a little molasses with a little maple syrup. Use a brush to glaze the top of the crust, for a little extra darkness and shine.
  16. Enjoy!
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Don’t let the many steps deter you from doing this. This is a good recipe to do in little bursts, which means you’re never spending too long in the kitchen at any given time. A few helpful tips:

for the filling:

  • If using frozen pitted cherries, allow to defrost before beginning (that’s what I did).
  • Measure the vanilla ice cream when very cold, and hard pack it into the cup measurement.
  • The filling is approx 2 tbsp of ice cream. I do not have a 2 tbsp cookie scoop, but I did have a 1/8th cup measuring cup, which is the same thing. It made shaping the filling a little harder though. If you don’t have either one, cut 3/4 inch wide strips of food-grade cardboard (from an oatmeal container, cereal box, et al) and then then staple them to form circles that are approx 1.5 inches in diameter. Pack ice cream into these makeshift molds. 
  • Use cupcake liners to keep the filling separate while hardening


for the dough

  • you can cool mochi dough to cool before you roll it. In fact, I recommend it. 
  • Before you roll your mochi dough, dust the rolling surface with a super thick layer of cornstarch or tapicoca starch or whatever starch. Dust, dust, dust. Any dough coming in contact with an undusted rolling surface will stick. Be a generous duster, and you will be repaid in time saved. 
  • After cutting the crusts, they will be dusty, obs. Brush them with a wet pastry brush (or a drug store crayola brush, whatever) to get rid of the excess starch. Stack the crusts between layers of parchment until you’re ready to use them.
  • Cut more crusts than you think you’ll need (there will be enough dough to do this). Even if you don’t end up using them, you can make other things. I stacked some ice cream and peanut butter and marshmallow fluff in between two leftover crusts. It was amazing. 

for assembly

  • While assembling, keep your work surface super cold. I filled an 8 x 8 pan with water and froze it. I placed a cold plate over that. 

pie pop assembly

  • Assemble the pops one by one (keeping the others in the freezer), and assemble on a small piece of parchment.
  • When pressing the crusts together with your fork, don’t lift your fork up from the crust. Instead, drag your fork out towards the edge of the plate.
  • As with any popsicle……..don’t lift it by the stick until completely frozen. After assembling, lift it by the parchment and place it in the freezer to harden again 

the mochi wrapper is adapted from just one cookbook, which you will find linked at the bottom of my mochi ice cream cake-pie-thing post.