Guys, I tell you, the life of a food blogger is hard.
I had to make this apple crisp three times before I felt it was ready to show you. That means that, for the past week, I have been suffering through warm, cinnamon-y, decadent apple crisp every night. And, horror of all horrors, sometimes I even had to bear through topping it with whipped cream or ice cream!
I tell you, I go through so many hardships for this blog. 😉
This Skillet Apple Crisp is aaabbbsolutely my new favorite dessert and I made it three times over in the past week because it was just that good.
Recipe testing is so great…
This skillet apple crisp layers spiced cassava flour crumble over cinnamon-y caramelized apples. As it bakes, the top of the “crust” gets crispy while the bottom is soft and tender and just melts into the apples all cozy and sweet and autumn scented.
This is positively perfect served warm with whipped cream or ice cream. It would also be delicious topped with a sprinkle of cinnamon and some flaky sea salt!
This cozy apple crisp has earned a strong seat at my Thanksgiving table. Especially since the prep is pretty easy!
I hope you love this AIP dessert as much as I do!!!
- 1/2 cup cassava flour
- 1/4 cup coconut or maple sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon cloves
- 1/4 cup lard or solid coconut oil, chilled
- 2 large apples, chopped (yielding about 4 cups of chopped apples)
- 2 tablespoons coconut or maple sugar
- juice of 1/2 lemon or 1 tablespoon lemon juice
- 1 tablespoon tapioca starch
- 2 teaspoons cinnamon
- 1 teaspoon powdered ginger
- pinch of sea salt
- With a whisk, mix together the flour, sugar, cinnamon, cloves, and salt in a large bowl until evenly combined. Cut the chilled lard or coconut oil into the flour mixture with the whisk, about a tablespoon at a time. When all of the lard or oil has been cut into the flour mixture, it should resemble small pebbles. Chill the dough in the fridge for 15-20 minutes.
- Preheat the oven to 375 degrees F.
- In another large bowl, gently toss together the ingredients for the filling with a large spoon until evenly combined. Spoon the filling into a 9" cast-iron skillet and layer the cassava flour crumble evenly over the top until all of the apples are covered.
- Bake at 375 degrees for 45 minutes, or until the apples are juicing and bubbling and the top is golden brown. Let cool for 15-20 minutes, then serve, topped with whipped coconut cream or a cinnamon-sea salt sprinkle. Enjoy!
I’m sharing this festive dessert at the paleo AIP recipe roundtable!