Fall weather means it’s apple season, and this warm crumble is the perfect way to celebrate! (Bonus: your kitchen will smell amazing.) For the topping, get a head start on flavor by using a gluten-free granola that’s studded with chewy cranberries and roasted pecans, plus liquid coconut oil that means no melting required. Although it’ll be tempting to dig in right away, let the skillet cool for a few minutes after pulling it from the oven. While you wait, stick a tub of ice cream on the counter and let it soften so you can serve this dessert à la mode.
Yield: 5 to 6 servings
Active Time: 20 minutes
Total Time: 20 minutes
For the filling
5 large Granny Smith apples, peeled, cored and cut into ½ chunks
¼ cup coconut sugar
¼ cup maple syrup
2 tablespoons tapioca flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1 tablespoon lemon juice
For the topping
2 cups Purely Elizabeth Ancient Grain Granola Cereal, Cranberry Pecan
3 tablespoons tapioca flour
3 tablespoons Nuco Original Premium Liquid Coconut Oil
Coconut cooking spray
Ice cream or whipped cream, for serving (optional)
Preheat oven to 400 degrees F, and coat a large cast-iron skillet with cooking spray.
Make the filling
In a large bowl, add apples, coconut sugar, and maple syrup; stir. Sprinkle in tapioca, cinnamon, ginger, salt, and lemon juice; stir until fully combined.
Make the topping
In another bowl, toss together granola, almond flour, and coconut oil; stir until well blended.
Assemble the crisp
Spread apples evenly on the bottom of the cast-iron skillet; sprinkle with topping. Bake for 35 to 40 minutes, or until apples are tender and topping is golden brown. Let sit 10 minutes before serving with ice cream or fresh whipped cream.
Recipe credit: Angela Gaines
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