Skillet Paleo Apple Crisp

• Vegan
• Gluten free
• Paleo

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1/2 tsp Nutmeg

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Coconut, unsweetened
  • 1/2 cup Walnuts

• Liquids

  • 1/4 cup Water

Found on wifemamafoodie.com

Description

Ingredients

• 2 tablespoons Coconut Oil
• or dairy-free/grass-fed butter
• 6 apples, (I used granny smith & gala apples) peeled and sliced thinly or chopped roughly.
• 1/4 cup Maple Syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup water, if needed
• 1/2 cup Unsweetened Coconut
• 1/2 cup sliced almonds
• 1/2 cup walnuts
• 1/4 cup Coconut Sugar
• 1/4 cup coconut oil, solid not liquid

Directions

• Preheat oven to 350 F. In an oven-safe skillet, melt coconut oil/butter over medium-high heat. Add apple slices and cook for 5 minutes, stirring occasionally. Mix in maple syrup, cinnamon and nutmeg. Add 1/4 cup of water if mixture is dry. Continue to cook for an additional 3-5 minutes, or until apples are tender, but not mushy. Remove from heat while you make the crumble topping
• In a medium bowl, combine coconut, almonds, walnuts, and coconut sugar. Stir in the coconut oil until evenly distributed.
• Sprinkle the crumble topping over the apples in the skillet. Bake at 350F for 15-20 minutes or until topping is golden brown. Serve warm.