I've said it before, and I'll say it again -- I'm just not a big fan of sugar, or desserts. Shocker. I know. But that wasn't always the case.
Ten years ago, I would have had my face stuffed in a bag of sugar, and responded with -- "why, YES, of course -- I love sugar! Who doesn't?!"
For this recipe, I used a Lodge Mini 5" cast iron. It's seriously the cutest. If you follow me on Instagram, you'll see me cooking up a few eggs for breakfast in this skillet. I agree, the mini cast iron is adorbs.
Important : it's best to refrigerate the coconut cream overnight. But, if you're like me -- and you decide to do dessert on a whim -- you can stick the coconut cream in the fridge for several hours prior. But, to achieve that thick & whipped texture, overnight is best.
Open up the refrigerated can carefully; leave the shuking and jiving for the dance floor. You don't want the liquid and solids mixing around. Discard the liquid portion into the sink, and place the coconut cream and maple syrup in a small mixing bowl and whip it up with an electric hand mixer.
Dollop a bit on top of the apple crisp, serve with two spoons (one for your left hand, and one for your right hand) and enjoy!
Skillet-Baked Apple Crisp Dessert
Recipe type: Dessert
Cuisine: Paleo, Gluten-Free
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
- 1 can full-fat coconut cream, refrigerated for 2-3 hours prior
- 1 Tbsp. maple syrup (more or less depending on desired sweetness)
- ½ tsp. coconut oil
- 1 Fuji apple, very thinly sliced
- 1 Tbsp. lemon juice squeezed from fresh lemon
- ½ tsp. maple syrup
- Preheat oven to 350 degrees.
- To make the crumble, place all the crumble ingredients in a gallon-sized plastic zipped bag. Using a mallet, lightly crush ingredients. Pick up bag and break apart butter using fingers. Crush and break apart until crumble is well mixed, yet remains slightly course and chunky.
- In a mini- or small-sized skillet over medium-low heat, combine coconut oil, apple slices, lemon juice and maple syrup. Stir occasionally, until apple softens slightly.
- Place crumble over top of apples in the skillet and place in oven for 10 minutes, or until topping is slightly toasted.
- Open can of coconut cream that has been refrigerated overnight (or several hours) prior. Scoop out coconut cream and discard liquid portion. Place half of coconut cream and maple syrup (or the whole can) in a small mixing bowl, and using an electric whisk, blend coconut cream until light and fluffy.
- Serve coconut cream on top of apple crumble. Enjoy!