Have you had my Skillet Blueberry Crisp? I sure hope that’s a yes, because I have been CRAVING it hard the last month or so- looking for an occasion to make it for- and then I blinked, and blueberry season is over. It’s literally one of the simplest desserts to make, and one that I don’t feel too heavy after eating since it’s mostly fruit and nuts. Don’t worry, even though blueberry season is over, I’m not giving up the crisp life. Enter our fall version: Skillet Apple Crisp. It’s basically an deconstructed apple pie, that you can feel great about eating straight from the pan (as you should with ALL skillet desserts) and a helluvah lot less work than trying to fuss with pie crust. Yeah, you’re gonna wanna bookmark this one for an easy Thanksgiving recipe.
I’m seriously not kidding when I say, eat this Skillet Apple Crisp straight from the pan….that ensures it’s extra hot, gooey, and easy-to-make since clean up involves a lot less dishes 😉
Really, the only other thing I have to say about this Skillet Apple Crisp is you should make it ASAP!! It’s the perfect way to embrace your inner basic-B this fall, without bringing pumpkin to the party 😉 Enjoy!
- Yield: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Skillet Apple Crisp
Sweet and syrup-y filling + crunchy and nutty topping + smooth and creamy ice cream to top it all off, what's not to love about this plant-based Skillet Apple Crisp?!
Ingredients
- 8 cups peeled and chopped red apples (I used Gala) - about 6 large apples
- 1/3 cup Vitafiber powder - can be subbed for 1/4 cup sugar
- 1/4 cup brown sugar
- 2T corn starch
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground nutmeg
- 1 1/2T fresh lemon juice - about 1 large lemon
- 2 tsps pure vanilla extract
- For the crumb topping:
- 3/4 cup oats
- 1/2 cup chopped walnuts
- 1/3 cup spelt flour - can sub all-purpose flour
- 1/4 cup almond flour - can all be subbed for all-purpose flour
- 1/4 cup Vitafiber powder - can sub more brown sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/3 cup coconut oil, SLIGHTLY softened so it can be blended - I use refined for a buttery taste, unrefined will contribute a slight coconut taste
- vanilla ice cream - for serving
- caramel sauce - for serving, if desired
Instructions
- Preheat the oven to 350F.
- Peel, core, and dice the apples. Heat a 9-inch skillet over medium-high heat, spray with non-stick cooking spray. Add the apples, stirring frequently until they start to soften- about 5 minutes.
- While the apples cook, combine the Vitafiber, brown sugar, corn starch, cinnamon, sea salt, and nutmeg in a small bowl. Once the apples have softened, add the vanilla extract and lemon juice- stir to evenly distribute. Remove skillet from heat, add the sugar mixture, gently stirring to evenly coat the apples.
- Combine all the dry ingredients for the crumb topping, then "cut in" the coconut oil, until the mixture is "crumby". (Coconut oil is usually soft enough I can just use a fork to mash the oil into the dry ingredients). Sprinkle evenly on top of the apples, leaving about a half inch around the edges to let the apples peak through. Bake for 25-30 minutes, until the topping is golden brown and the apples are syrupy. Allow to cool ~10 minutes before topping with ice cream and digging in!
Allergens
