In the Kitchen: Nutrient-dense skillet apple crumble

Health Coach Andrea Wool joined The Rhode Show to make a healthier version of a yummy fall dessert.


For the crumble:
1/2 cup cassava flour (or you can substitute brown rice flour or almond flour)
1/4 cup coconut sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon all-spice
1/4 teaspoon sea salt
1/4 cup grass-fed butter

For the filling:
4-5 cups of apples
2 tablespoons of coconut sugar
juice of half a lemon
1 tablespoon of cassava flour (or cornstarch)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon powdered ginger
1 tablespoon maple syrup
1 teaspoon vanilla
1 pinch of sea salt

For the whipped cream:
1 pint organic pasture raised whipping cream
1 tablespoon maple syrup
1/2 teaspoon vanilla

Make Crumble:
1. Preheat oven to 375.
2. In a large bowl, mix all crumble dry ingredients together.
3. Put in a food processor with butter, mix until dough is formed. Place dough in fridge for 20 minutes (or until filling is ready).

For filling:
1. in a large bowl, combine all filling ingredients.
2. Spoon into a 9″ cast iron skillet.
3. Evenly spread the crumble across the top.
4. Bake at 375 for 45 minutes or until the juices are bubbling. Let cool.

For whipped cream:
1. Add ingredients to food processor.
2. Whip until the liquid gets thick and creamy, so it holds it’s shape.
3. Place a heaping tablespoon of whipped cream onto each plate of apple crumble. Top with a strawberry and a sprinkle of cinnamon and enjoy!