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30 Minutes or Less

Healthy Summer Fruit Crisp

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Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

Close-up overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

What You’ll Need to Make Summer Fruit Crisp

Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.

Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.

Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.

Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.

Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.

Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

Tips and Tricks

  • Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
  • This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
  • Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.

Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.

Healthy Summer Fruit Crisp
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Healthy Summer Fruit Crisp

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

Ingredients

  • For the filling:

  • 2 cups blueberries

  • 2 cups sliced strawberries, or raspberries

  • 2-3 peaches, pitted and sliced

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • For the crisp:

  • 1 1/2 cups rolled oats

  • 1/2 cup almond flour

  • pinch of salt

  • 1/4 cup butter or coconut oil, solid

  • 1/4 cup maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
  • Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
  • Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.

Recipe Video

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30 Minutes or Less

La Scala Chopped Salad aka “The Kardashian Salad”

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close-up overhead image of la scala chopped salad

The La Scala chopped salad is widely known as a Kardashian favorite – and it’ll quickly become your favorite, too! Super quick and easy to make, with only a handful of simple ingredients. Make this famous Los Angeles salad at home in just 5 minutes.

overhead image of la scala chopped salad in a bowl with parmesan cheese on the side.

What You’ll Need to Make the La Scala Chopped Salad

Lettuce – Any crunchy lettuce will work! La Scala uses iceberg lettuce, but I prefer romaine (it has more flavor, in my opinion). Whatever lettuce you use, chop it into small pieces – just like La Scala does!

Chickpeas – Drain and rinse a can of chickpeas, then add to your salad. Chickpeas offer a nice bit of protein to this easy lunch recipe. However, if you don’t have chickpeas, feel free to use any white bean you’d like. Navy beans or cannelloni beans would also taste great!

Italian Salami – Chopped Italian salami adds so much flavor to La Scala’s chopped salad. I recommend using deli salami, and slicing it into strips. Or, you can buy a whole salami, then fully slice it yourself! For a vegetarian/meatless salad, simply leave the salami out.

Mozzarella Cheese – Fresh shredded mozzarella is best, but pre-shredded works as well!

dressing being poured over la scala chopped salad.

Tips and Tricks

  • To meal prep this salad, simply make the salad and divide it between four containers. Then, whisk together the dressing and store separately. When ready to eat, pour dressing over your salad and enjoy!
  • This La Scala chopped salad is gluten-free! However, if you want a little extra crunch, a small handful of croutons makes a delicious addition to this salad.
  • This “Kardashian” salad recipe is also great for a crowd! Toss together in a big bowl, then bring it to your next potluck or dinner party. Everyone will go crazy for this hearty and oh-so satisfying side dish!
la scala chopped salad in a bowl with a fork.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a completely plant-based La Scala salad, simply leave out the salami and swap the cheeses for your favorite vegan cheeses. I love Myoko’s Cashew Milk Mozzarella and Violife’s Vegan Parmesan Cheese!

Make it Dairy-Free: Similar to the vegan options, either swap out the cheeses for your favorite non-dairy cheeses, or leave them out of this salad recipe altogether.

La Scala Chopped Salad aka "The Kardashian Salad"
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La Scala Chopped Salad aka “The Kardashian Salad”

3 from 26 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

0

minutes
Total time

10

minutes

The La Scala chopped salad is widely known as a Kardashian favorite – and it’ll quickly become your favorite, too! Super quick and easy to make, with only a handful of simple ingredients. Make this famous Los Angeles salad at home in just 5 minutes.

Ingredients

  • 1 head lettuce, finely chopped (iceberg, romaine, etc.)

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 1/2 pound Italian salami, chopped

  • 1 cup freshly shredded mozzarella cheese

  • For the dressing:

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup grated parmesan cheese

Directions

  • Add all salad ingredients to a large bowl and toss.
  • Add all dressing ingredients to a small bowl and whisk to combine.
  • Drizzle dressing over salad right before serving.

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Dairy-Free

Perfect Almond Flour Brownies

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close-up overhead image of almond flour brownies.

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!

overhead image of almond flour brownies.

What You’ll Need to Make Almond Flour Brownies

Almond Flour – Duh! Almond flour is the star of this show. I highly recommend blanched super-fine almond flour for these gluten-free brownies. I use and love this Bob’s Red Mill Almond Flour in all of my almond flour recipes!

Sugar – I used coconut sugar in my almond flour brownies to make them refined sugar-free. Coconut sugar is just as sweet and tasty as regular sugar, but less processed! However, you can totally use whatever kind of sugar you have on-hand.

Chocolate Chips – Plenty of chocolate chips for these double chocolate brownies! You’ll melt one cup and beat them into the batter, then add 1/2 cup of whole chocolate chips in at the very end. The result is ultra rich and chocolatey brownies, YUM!

three almond flour brownies stacked on top of each other.

Tips and Tricks

  • Beat the eggs and sugar together until super light and fluffy. This is what gives us that crisp, crackly brownie top!
  • Serve these almond flour brownies warm with a scoop of cold vanilla ice cream! I just LOVE turning this dessert into brownie sundaes, such a delicious and decadent treat.
  • Go ahead, add a handful of chopped walnuts to these brownies if you’d like! I personally don’t see anything wrong with walnuts in brownies, so have fun and make these your own.
close-up overhead image of almond flour brownies.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: Simply swap the eggs for your favorite vegan egg substitute. I haven’t tested this option myself just yet, so if you do let me know how it works in the comments!

Make it Paleo: For paleo brownies, use coconut sugar in this recipe, and use either paleo chocolate chips or a chopped paleo chocolate bar. I recommend Hu Kitchen Chocolate Baking Gems!

Don’t Forget to Try These Almond Flour Recipes!

Almond Flour Brownies
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Almond Flour Brownies

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

16

brownies
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!

Ingredients

  • 1 cup sugar, I used coconut sugar

  • 3 large eggs

  • 1 1/2 cups almond flour

  • 3 tablespoons unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 1/2 cups chocolate chips, divided

  • 1/2 cup coconut oil, or butter

Directions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer. Continue beating for 3-5 minutes, until super light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and coconut oil into the brownie batter, and stir to combine. Then, fold in the remaining chocolate chips.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely before slicing into squares.

Recipe Video

Notes

  • These almond flour brownies will stay fresh in an airtight container, at room temperature, for up to 1 week. That is… if they last that long!

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30 Minutes or Less

Gluten-Free Apple Crisp

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Gluten-Free Apple Crisp

For an easy, one-bowl, and HEALTHY dessert – look no further than this gluten-free apple crisp! Loaded with fresh apples, plenty of cinnamon, and sweetened with maple syrup. The perfect fall sweet treat, this gluten-free apple crisp is also vegan and dairy-free!

gluten-free apple crisp in a pie dish with vanilla ice cream on top and an ice cream scoop on the side.

What You’ll Need to Make Gluten-Free Apple Crisp

Apples – I used organic pink lady apples in this gluten-free apple crisp recipe, but really any apple will work. My favorites for baking are honeycrisp, pink lady, or granny smith. Honeycrisp have a nice hint of sweetness, and retain their shape when baked. Same goes for pink lady, they’re just a tad more tart than honeycrisp. And granny smith are great for my ultra-tart lovers! They’re perfectly balanced by the maple syrup in this recipe.

Maple Syrup – I LOVE using refined sugar-free sweeteners, such as maple syrup, in all of my healthy desserts. Maple syrup works especially well in this gluten-free apple crisp because it gives the dish a deeper, almost caramel flavor. It’s simply to-die-for!

Lemon Juice – Adding lemon juice to any fruit tart truly takes it to the next level. It brings out the freshness of the fruit, and rounds out the sweet flavors with a hint of acidity. If you don’t have lemon juice, you can use a tablespoon of apple cider vinegar in its place.

Rolled Oats – Avoid steel-cut oats for this fruit crisp. Rolled oats are the perfect size, texture, and will bake up beautifully. Any kind of rolled oat will do – either instant, quick cook, or old fashioned!

Coconut Oil – Most gluten-free apple crisps are made with butter, but to ensure ours is dairy-free and vegan, I use coconut oil instead. It does just as good of a job at holding together the crumb topping, but is more nutritious than butter! However, if you’re not a fan of coconut oil, or simply don’t have any on-hand, feel free to use 1/4 cup of cold butter instead.

A spoon scooping gluten-free apple crisp out of a pie dish.

Tips and Tricks For Making Gluten-Free Apple Crisp

  • This gluten-free apple crisp is best served WARM with a scoop of vanilla ice cream! I used Oatly’s vegan vanilla ice cream, but use whichever you like best.
  • Use a fork to mix together the crisp topping. A fork will better cut through the solid coconut oil, forming a crumbly mixture. Or, if you don’t feel like dirtying another utensil, go ahead and use your hands to break up the coconut oil instead!
close-up image of gluten-free apple crisp in a pie dish with a spoon in it.

Adjust This Gluten-Free Apple Crisp Recipe to Your Dietary Needs

Make it Nut-Free: Replace the nuts with an additional 1/2 cup of oats, and replace the almond flour with 3 tablespoons of coconut flour!

Make it Paleo: For a paleo apple crisp, replace the oats with an additional 1/2 cup of almond flour plus 1/2 cup of chopped nuts. Just as tasty, and totally grain-free!

Gluten-Free Apple Crisp
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Gluten-Free Apple Crisp

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

0

minutes

For an easy, one-bowl, and HEALTHY dessert – look no further than this gluten-free apple crisp! Loaded with fresh apples, plenty of cinnamon, and sweetened with maple syrup. The perfect fall sweet treat, this gluten-free apple crisp recipe is also vegan and dairy-free!

Ingredients

  • For the apples:

  • 4-5 apples, peeled and sliced

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • For the crisp:

  • 1 cup rolled oats

  • 1/2 cup almond flour

  • 1/2 cup chopped walnuts or pecans

  • pinch of salt

  • 1/4 cup coconut oil, solid

  • 1/4 cup maple syrup

Directions

  • Preheat oven to 350° Fahrenheit.
  • Add all apple ingredients to a large bowl, and toss together until evenly coated. Transfer apples to a 9-inch baking dish, and spread into an even layer.
  • Add all crisp ingredients to the same bowl you used for the apples. Use a fork to mix together, until a crumbly mixture forms. Sprinkle crisp topping evenly over the apples.
  • Bake for 30-35 minutes or until apples are soft, then let cool slightly before serving.

Recipe Video

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30 Minutes or Less

Perfect Almond Flour Chocolate Chip Cookies

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overhead image of an almond flour chocolate chip cookie with a bite taken out.

Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

close-up of a stack of almond flour chocolate chip cookies

What You’ll Need to Make Almond Flour Chocolate Chip Cookies

Butter – I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.

Brown Sugar or Coconut Sugar – Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!

Almond Flour – Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.

Chocolate Chips – I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.

close-up of a bite taken out of an almond flour chocolate chip cookie.

Tips and Tricks

  • The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
  • For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
a stack of almond flour chocolate chip cookies with milk on the side.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).

Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!

Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.

Perfect Almond Flour Chocolate Chip Cookies
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Perfect Almond Flour Chocolate Chip Cookies

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

24

cookies
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

Ingredients

  • 1/2 cup butter, softened

  • 2 tablespoons coconut oil, melted (or 2 additional tablespoons of butter)

  • 1/2 cup brown sugar or coconut sugar

  • 1 teaspoon vanilla extract

  • 1 egg, at room temperature

  • 2 1/4 cups almond flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup chocolate chips

Directions

  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
  • Add in the vanilla extract and egg, beat until combined.
  • Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
  • Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
  • Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.

Recipe Video

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