Cast Iron Apple Crumble (GF/Vegan/Paleo/Dairy Free)

This apple walnut crisp is gluten-free, vegan, paleo-friendly, and made without refined sugars. It’s also dairy-free and high in healthy fats, making it a nutritious and delicious dessert choice. Enjoy!

Ingredients

Filling

• 2 tbsp coconut oil (30 ml)
• 6 firm apples (Granny Smith or Gala), peeled, cored, cut into ⅛-inch-thick slices
• 1/3 cup pure maple syrup (80 ml)
• 2 tbsp ground cinnamon (15 g)
• Pinch of sea salt

Topping

• 2 cups raw walnuts (240 g)
• 1¼ cups almond flour (125 g)
• 1/2 cup pure maple syrup (120 ml)
• 1 tbsp coconut oil (15 ml)
• 1 tsp ground cinnamon (2.5 g)
• ¼ tsp sea salt

Instructions

Preheat your oven to 350ºF (175ºC).

1. Prepare Filling:

   • In a large cast iron skillet, melt 2 tbsp coconut oil over medium heat.
   • Add the sliced apples, 1/3 cup maple syrup, 2 tbsp ground cinnamon, and a pinch of sea salt.
   • Cook, stirring occasionally, until the apples are tender but not mushy, about 5 minutes.
   • Turn off heat, and leave the apples in the cast iron pan while you make the topping.

2. Prepare Topping:

   • In a food processor, combine 2 cups walnuts, 1¼ cups blanched almond flour, 1/2 cup maple syrup, 1 tbsp coconut oil, 1 tsp ground cinnamon, and ¼ tsp sea salt.
   • Pulse in short bursts at a time, until the mixture is combined and crumbly. Use a spatula in between if some mixture gets stuck. The key here is not to over do it. It should be about six, one second long pulses.

3. Assemble:

   • Sprinkle the walnut topping over the apples.

4. Bake:

   • Bake the assembled crisp in the skillet for 15 to 20 minutes, until the topping is golden brown.

5. Serve:

   • Let the crisp cool slightly before serving.
   • I like to top it off with whipped cream sweetened with maple syrup and a dash of salt. Scoop on top of your serving portions!
   • Enjoy warm, or store leftovers in the refrigerator for up to 5 days. Reheat if you want.