Ginger Apple Skillet Crumble
I made a lot of crumbles this summer with various fruit combinations including blueberries, blackberries, strawberries and peaches. It was my go-to dessert whenever I entertained at the cottage. Since I entertained more than usual this year, we ate a lot of crumble, probably too much. Oddly, we’re not sick of it yet. Scarlett couldn’t wait to make one when we got a basket of apples from a friend. I actually couldn’t wait either. After spending the first few weeks of the new school year running around like I was on fire, it felt good to slow down and just make a crumble. As I slowly moved about my kitchen mixing ingredients, for a moment, I could have sworn it was a lazy warm summer afternoon but I was jogged from my daydream when Scarlett demanded that I spell the word “Wednesday.” Daydream over, homework on.
I bet you’re expecting this apple crumble to be littered with ground cinnamon. You wouldn’t be wrong. I did throw cinnamon into the mix but I also used my other favourite fall spice, ginger. And, don’t be mad, but I used coconut oil to bind the topping rather than butter. You won’t miss the butter though. Pinky promise. The natural-sweetness of our local honey crisps–which are in-season right now–barely needed any of the usual bells and whistles associated with a crumble including butter. However, if you can’t find honey crisp, use your favourite type of apple. It’s less about the kind of apple and all about having something warm, bubbly and delicious to eat after homework is finally put to bed. Or, in my case, having something to eat out of skillet after everyone is in bed. Forget I said that.
- For the filling:
- 4 honey crisp apples, thinly sliced
- 2 tablespoons lemon juice
- 1/4 cup spelt flour
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- For the Topping:
- 1/2 cup spelt flour
- 1/2 cup quick cook oats
- 1 tablespoon flax meal
- 1/2 teaspoon salt
- pinch of nutmeg
- 5 tablespoons cold-pressed coconut oil, melted
Preheat the oven to 350.
Melt the coconut oil in a 10 inch oven-safe skillet, about a minute or two.
Remove skillet from the oven and swirl the oil around to coat the pan then pour off the oil into a glass container; set aside to cool a bit.
Place the apples in the warm skillet and then stir in the lemon juice, flour, sugar, cinnamon and ginger.
For the topping, combine the flour, oats, flax meal, salt and nutmeg in a bowl.
Pour in the warm coconut oil and, using your hands, work it through the oat mixture until it has small clumps.
Take handfuls of the oat mixture and sprinkle across the apples in an even layer, lightly pat it down. Bake for 40 to 45 minutes or until apples are bubbling and fork tender.
You might also like
There are quite a few people in my house on a regular basis – I’ve given birth to most of them, so it’s no great surprise to me that our dinner
I got home early the other day (after a pre-dawn start to do Canada AM!) and sat on the living room floor, goofing around with Julian and watched Oprah. Luxury!