Cast Iron Apple Crisp

A delicious one pan dessert that is easy to throw together using what you have in your cupboard. Use up your apples and embrace the fall vibes. You can make the topping ahead of time (a few hours before you want to eat it) - cover it and put in the fridge. There is a bonus recipe here that allows you to use up the apple peels + cores that would otherwise be tossed in the compost bin. Repurpose them as a tea!

Swap the butter for coconut oil to make it vegan, and omit the bourbon if that’s not your thing.

Yield: Approx 4 servings (depending on how much you’re willing to share 😂)

Ingredients:

Topping:
1/2 cup almond flour
1/3 cup coconut sugar (or brown sugar)
1 cup rolled oats (certified gluten-free if preferred)
1/4 tsp salt
1 tbsp hemp hearts
1 tbsp chopped walnuts (optional)
2 tbsp slivered almonds (optional)
1/2 cup cold unsalted butter, cut into small cubes (alternatively use 1/2 cup melted coconut oil to make it vegan)

Filling:
5-7 apples (McIntosh work well but you can use any kind and mix + match)
1/2 tsp lemon juice
2 tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla bean paste (or vanilla extract)
1/4 cup Bourbon (optional -could also use brandy, or omit if you want)
1/4 cup apple peel tea* (or water/apple cider)
1 tbsp arrowroot powder (or cornstarch)
2 tbsp unsalted butter (or coconut oil to make it vegan)

Coconut or vanilla ice cream to serve, optional

Method:

1 - Make the topping. In a bowl combine almond flour, coconut sugar, rolled oats, salt, hemp hearts, walnuts & slivered almonds. Cut in the cold butter cubes with a pastry cutter or your hands. The mixture should be well combined but also still a bit crumbly. Do not over mix and set in fridge while preparing rest of dish.

2 - Preheat oven to 350 F.  Peel and core apples*. Cut apples into slices, toss with a sprinkle of lemon juice and set aside.

3 - Heat a large cast iron pan over medium high heat on the stove. Melt 2 tbsp unsalted butter. Add apple slices and let cook until slightly soft, about 2-3 minutes. Add 1/2 tsp lemon juice, maple syrup, cinnamon, nutmeg, vanilla bean paste, bourbon (if using), apple peel tea*, and arrow root powder. Stir to combine.

4 - One the mixture bubbles and thickens a bit, top with the crumble topping. Place in the oven, uncovered, and cook for 30-40 minutes until the topping is golden brown and the filling is bubbling. Serve with coconut or vanilla ice cream if desired. Enjoy!

*OPTIONAL BONUS RECIPE: Place peels + cores in a medium deep pot and cover with water. Add lemon peel (4-5 strips), 1 stick of cinnamon and a squeeze of honey. Bring to a boil, reduce to a simmer for about 30 mins minimum. Strain and keep the liquid as a delicious apple tea to drink throughout the day, and add a bit to your crisp filling for extra apple flavour.