Paleo Skillet Apple Crumble


It’s friday, i’m done with class for the day, and we have half a bushel of apples in our fridge. I need to get a workout in, start studying for my biology exam, and plan the main meals I want to eat next week. Even though I have all day, I need a low maintenance dish that won’t weigh me down.

Diane Sanfillipo, a favorite paleo connoisseur of mine, has a very tempting recipe for skillet peach cobbler on her blog. I studied the recipe, combined it with her blueberry crumble recipe, and added apples. This Paleo Apple Skillet Crumble is light but filling, and completely guilt-free. Sweet enough to be a dessert, but with less than three tablespoons of added sweeteners, it’s a perfect breakfast too.


There are a few swaps you can make with the ingredients here. I used pumpkin pie spice, ghee, and unsweetened coconut milk, but cinnamon, coconut oil, and any kind of milk are fine. I used ghee to give it that buttery, baked-good flavor, but keep it mostly dairy-free. I used coconut milk for the same reason. Don’t try to use coconut flour instead of almond flour because coconut flour absorbs a lot of moisture and the crumble will probably dry out.

Paleo Skillet Apple Crumble

IMG_8011Prep time: 15 min
Bake time: 30 min
Total time: 45 min

For the filling:
6 apples, peeled and diced
1/2 c coconut milk
1 tsp vanilla
1 tsp honey
1/2 tsp pumpkin pie spice

For the topping:
1/2 c almond flour
1 c finely shredded coconut
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 c ghee (melted)
2 tbsp honey

  1. Preheat the oven to 350° F.
  2. In a large mixing bowl, combine the coconut milk, pumpkin pie spice, vanilla, honey, and (measurements for the filling). Stir lightly to combine.
  3. Add the apples into the bowl and mix them around to thoroughly coat with the mixture. When done, pour the coated apples into the skillet and empty the remaining mixture onto the apples.
  4. In the same bowl, combine the almond flour, shredded coconut, pumpkin pie spice, and salt. Combine the ingredients, then add the ghee and honey (all the topping ingredients) and combine.
  5. Pour the topping over the coated apples, and pop it in the oven for 30 minutes. The crumble is done when the topping starts to brown.
  6. Cool for 5 minutes.

The crumble is okay to eat once it’s cooled, but the topping won’t harden until it does get a lot colder.


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