½ teaspoon butter (vegan earth balance) or coconut oil
1 apple, thinly sliced
½ teaspoon fresh lemon juice
½ teaspoon maple syrup
vegan coconut ice cream, for serving (I love this one)
Preheat oven to 350 degrees.
Make your crumble topping by crushing the crumble ingredients together. I placed everything into a plastic bag and used a wooden kitchen mallet to crush. Then I used my hands (from the outside of the bag) to distribute any excess clumps of butter. Don't over mix, stop when it's a coarse crumble. Set aside.
Heat oil in a small skillet, add apples, a squeeze of lemon and a drizzle of maple syrup. Stir to coat and continue cooking for a few minutes until the apples just begin to soften.
Top the apples with the crumble mixture (as much as you want) and place the skillet in the oven for 8-12 minutes, until the apples are tender and the crumble topping is lightly toasted.
Remove from the oven and serve with 2 spoons and a scoop of ice cream.
This will work in a larger skillet, double or triple the recipe (depending on the size of your skillet), and increase the baking time.
Recipe by Love and Lemons at https://www.loveandlemons.com/skillet-apple-crisp/