My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Butternut Squash, Apple + Pear Crisp

I may have gone a little crazy. Vegetables in dessert? It’s true, and you’re going to love it.

At least it’s not kale.

Butternut Squash, Apple + Pear Crisp |

Well you see, I put vegetables in your dessert for good reason. This month is Earthbound Farm’s 30th Anniversary! Can you believe EBF has been dishing out organics since the 1980’s?? Like right after I was born!? Hello, I feel really old.

Pretty cool stuff, because when you think 80’s, you don’t really think organics. You think Twinkies and Pop-Tarts. I loved finding out that EBF started so long ago in their journey growing organics and bringing them to as many homes as possible. Over the years their efforts have proved extremely successful.

To celebrate their 30th anniversary Earthbound created a quick + fun quiz to learn your “salad sign.” You can find of if you’re an innovator, nurturer, champion, or an explorer. And when you complete the quiz you can snag coupons and be entered to win mystery prizes.

And who doesn’t love mystery prizes and coupons? Can we have a scavenger hunt, too? And then play flashlight tag?

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Today’s post is sponsored by Earthbound Farm. Thoughts + opinions are always my own.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here. EBF was also kind enough to purchase this sweet spiralizer for me.

My “sign” from the quiz was “The Innovator!” So my goal this month was to try and create an innovative recipe. Something a little unexpected.

Hence, vegetables in dessert.

And, to make things a little more creative I used my new spiralizer to get the job done. Don’t worry if you don’t have one! I made some notes at the end of the recipe for two different workarounds. 

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Of all the squashes I think butternut has the sturdiest texture once cooked. I wanted there to be some bite. I also like the mild flavor of butternut squash and thought it would work well with the apple and pear.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

To really make this dessert pop I’ve added a generous scoop of freshly grated ginger. It really brightens up the fruit and squash mixture and pairs expectedly well with the oats, cinnamon, and sugar.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

My hope was that it the squash flavor wasn’t overpowering. After the photo below I ate about a cupful without even blinking, so it’s safe to say it wasn’t too squashy.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

The apples are pears held up well despite being so thinly sliced and the squash provided a nice bite.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Do I have to tell you how good the topping was?

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

I’m thinking it’s pretty self-explanatory.

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

If you’re not sure what to do with the leftovers, there’s always the option of adding it to your morning bowl of pumpkin oats. Or eating it straight from the fridge. Salad topping? Too far? ……

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

Print this!

Butternut Squash, Apple + Pear Crisp gluten-free, vegan // yields 8 servings

for the topping:

  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free oat flour
  • 1/4 cup chopped unroasted/unsalted pecans
  • 1/4 cup chopped unroasted/unsalted walnuts
  • 1/3 – 1/2 cup muscovado sugar, or coconut/sucanat/brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons softened unrefined coconut oil

for the filling:

  • 3 1/2 tablespoons muscovado sugar, or coconut/sucanat/brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 small butternut squash
  • 2 large apples
  • 2 large pears
  • 2 tablespoons gluten-free oat flour

In a large bowl combine the oats, flour, nuts, sugar, cinnamon, and salt. Stir together. Add the softened [not melted] coconut oil and cut in with a fork. Use your fingers to fully incorporate the oil with the dry mixture. Add a bit more oil if the mixture seems dry. Set aside.

In another large bowl whisk the sugar, juice, ginger, vanilla, and cinnamon together. Set aside.

Preheat your oven to 350° F.

Wash your squash and peel the bulbous end first until you get to the bright orange flesh and see no green streaking. Cut about 1/4-inch from the bottom to remove the end. Cut the stem end off top and then peel the straight portion. Cut a 4-inch piece from the straight portion.

Attach the squash to your spiralizer [check “notes” below for other options] with the blade B [for large noodles]. Spiral the entire piece and then measure out 3 generous cups of spiraled squash. Depending on the diameter of your squash you may have some leftover. Set aside.

Remove the stems from your fruit. Switch to blade A to make ribbons. Place the bottom end of each and apple and pear against the blade side of the spiralizer. Spiralize all 4 fruits and place in the filling mixture bowl. Add the squash and toss gently to coat. Sprinkle with the oat flour and toss again to coat.

Grease a 9 or 10-inch deep dish pie pan or cast iron skillet with coconut oil. Place the squash and fruit mixture in the pan. It should be just below the top of the pan. Sprinkle the topping mixture evenly over the fruit mixture and press down lightly.

Place in the oven for 40-50 minutes until golden brown in color.

Let cool for about 5-8 minutes then serve as is or with a scoop of ice cream.

To store: Allow leftovers to cool then place in a sealed container in the fridge for 3-4 days. Reheat in a skillet or microwave.



  • For the Squash: You really only need 4-inches from the top straight portion but it’s easiest to peel the bulbous end first so you can use it later. You can chop and use what remains from this recipe and roast in the oven, etc. Slice the bulbous end in half and deseed before cooking.
  • If you don’t have a spiralizer: I recommend using the thinnest setting on your mandoline slicer for the fruits and use the 1/8-inch julienne blade for the butternut squash. Chop the apples and pears in half and remove the seeds before slicing.
  • If you don’t have a mandoline: Use a julienne slicer for the butternut squash and cut thin slices for the apples and pears [1/8-1/16-inch thickness].

Butternut Squash, Apple + Pear Crisp | #vegan #glutenfree

A fall, winter, or holiday dessert that is both gluten-free and vegan? I promise no one will know.

Now, what’s your Salad Sign? Big congrats to Earthbound Farm on 30 years!



Earthbound Farm's Salad Sign


Vanilla Bean Fig Scones

I’m absolutely in love with the jewel tone colors of figs.

Vanilla Bean Fig Scones |

I could stare at them all day long. Or at least for 10 solid minutes. They’re so tiny but chubby and that short stem! Yes, I have a fig-crush.

Vanilla Bean Fig Scones |

Let’s move on from figs to life. My brain feels all sorts of scattered lately. Please tell me it’s not just me. Maybe it’s the seasons changing. I mean, last week there was frost on the ground and this week it’s 90 degrees. Gotta’ love fall in Colorado. But really. I’m trying to avoid talking about being “SO BUSY,” but what do you say when you’re so freaking busy? How about, “I have a legit amount of commitments.”? Yeah, we’ll go with that. 

Vanilla Bean Fig Scones |

It’s a good thing, though, having a steady stream of work + life happenings. Trust me, I am over-the-top excited about the work that has come my way this past year. I’m absolutely loving it, and I’ll tell you more about it soon. But working for yourself is no joke. It’s a one [wo]man show over here. I think I missed the training day on, “How to become the boss and owner and employee and planner and do everything-er.” I’m sure many of you can relate, even if you do work for someone else.

So far I’ve learned it’s a slow + steady process with more growing pains than I ever imagined. And during these growing pains my dad tells me this is when I’m really learning about myself. Learning what excites me, what terrifies me, what gives me anxiety, what motivates me, etc. The growing pains can really suck, but my dad makes a good point. If I wasn’t testing myself this much maybe I wouldn’t be learning as much about myself? Dads and their wisdom.

This scattered brain feeling is all part of the learning process. It’s normal, and I need to remember that. And I’m hoping this legit amount of commitments keeps up so I can continue to hone my “do everything-er” skills. One day I’ll have it down to a science. But until then, let’s eat figgy scones.

Vanilla Bean Fig Scones |

Vanilla Bean Fig Scones |

Vanilla Bean Fig Scones |

Vanilla Bean Fig Scones |

Vanilla Bean Fig Scones |

Print this!

adapted from my lemon poppy seed scones

Vanilla Bean Fig Scones gluten-free, refined sugar free // yields 16 petite scones


  • 1 1/2 cups gluten-free oat flour
  • 3/4 cup sweet rice flour
  • 1/2 cup almond meal, or almond flour
  • 1 tablespoon baking powder
  • 1/3 cup coconut sugar, or muscovado, sucanat, or pure cane sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold butter, chopped
  • 1/3 cup low-fat buttermilk
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon scraped vanilla beans, from about 2 vanilla bean pods
  • 3/4 cup 1/4-inch chopped fresh figs, stems removed


  • 1/2 cup powdered coconut sugar, directions in notes 
  • 2-3 tablespoons 1/2 & 1/2 cream
  • 1/2 teaspoon pure vanilla extract

In a large bowl, stir together all dry ingredients until well combined. Add butter to the dry mixture and cut in with a pastry cutter or large fork until the mixture is crumbly and butter is evenly distributed. You want pebble-sized pieces of butter to remain in the mixture. Place bowl in the fridge.

In a medium bowl, whisk together all wet ingredients until thoroughly combined. Line 1-2 baking sheets with parchment paper. Set aside.

Remove the dry bowl from the fridge and pour the wet mixture into the dry. Gently stir with a large spoon until the liquid is just incorporated [the dough will not hold together at this point].

Finish mixing with one of your hands while lightly kneading it in the bowl until there is no dry flour in the bottom of the bowl. Knead once or twice more until held together but do not work into a tightly packed ball. The dough should not be too sticky, but very thick and heavy. It will stick to your fingers some. If overly sticky, add another 1 to 3 tablespoons of oat flour. Avoid over-kneading /mixing.

Split the dough in 2 halves, shape into rough ball-shapes, and place on the large baking sheet. Lightly work the dough into a circular shape with your fingertips until about 1/2-inch thickness all around. Lightly press in the edges to help them hold together. The dough will look shaggy and rough around the edges.

Repeat with second dough and then slice each circle into 8 petite scones. Preheat your oven to 425° F with a rack in the center position. Place the pan of scones in the freezer for 10 minutes while preheating.

Remove pan from the freezer and carefully separate the scones with a large metal spatula [re-slicing if needed]. Spread scones on the pan leaving 1 to 2 inches between each.

Bake for 12 to 15 minutes until the tops have risen and are cracked, and the bottom edges are golden brown. Let cool for 30 minutes then move to a cooling rack and allow to fully cool.

To make the glaze: Whisk together powdered sugar, 1/2 & 1/2, and vanilla extract. Add more cream to thin out if needed. Drizzle or spread over cooled scones and let rest for about 2 hours before serving. The texture is best a few hours out of the oven.


Notes: I do not recommend making any substitutions or adjusting ingredient amounts in this recipe. Sweet rice flour can be found in many natural food stores but it can always be found [and for less money] at Asian supermarkets [also known as “glutinous rice flour”].

To make powdered coconut sugar: Place 1 cup coconut sugar [sucanat or pure cane sugar] in a blender with 1 tablespoon arrowroot starch [or cornstarch]. Turn on and blend until smooth like powdered sugar. Store excess in a sealed jar in a pantry.

Vanilla Bean Fig Scones |

Happy Friday, friends!


p.s. The winner of Jessica’s cookbook, Seriously Delish is: Erika, who said, “Ahhhh so excited!!! Last insane thing I ate: probably the cake tasting at my birthday. Five different cakes (brought by my siblings)...chocolate on chocolate on ice cream on carrot on whipped cream on meringue on lemon. Altogether, so truly, insanely decadent. Thanks for doing the giveaway!”

Thanks for all who entered!!