This would be a pretty dessert on the table of any dinner party… or a no-fuss, no-crust Thanksgiving apple “not-pie.” But it’s equally perfect for a cozy Sunday when you’re too lazy to leave the sofa in between marathon-ed episodes of Mr. Selfridge.
Don’t tell me what happens, we’re 3 episodes from the end, and we’re pretty obsessed. But we had to eat, and this was fast enough to quickly to whip up. (It just tastes like it should have taken longer). Feel free to scale it for a crowd, but I love a dessert that’s easy to to make a small amount of, just for 2.
skillet apple crisp
- ¼ cup walnuts
- 2 tablespoons brown sugar
- 1 tablespoon earth balance butter (or regular butter) or hardened coconut oil
- ½ teaspoon cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
- 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.
Pictured above: Lodge mini 5-inch skillet