Autumn is upon us and cozy desserts are what is needed. When I found these mini cast iron skillets at the thrift store I couldn’t resist. Not only are they great for cobbler but egg dishes and can be used camping over an open flame; added bonus.
I’ve teamed up with my friend Alex who is a holistic nutritionist to help me make these a little bit more healthy. We used peach, cherry and apple to give a wide variety so everyone can have a taste
Apples; (any kind!) chopped and peeled / Cherries; pitted and cut / Peaches; pitted and cut
1½ cups of almond meal
1 tablespoon cinnamon
¼ cup monk fruit
¼ cup coconut oil (melted)
juice of 1 lemon
Preheat oven to 350(F) degrees and prepare a mini skillet with non-stick spray. Layer fruit in the bottom of prepared dish. Squeeze lemon juice over top.
Mix the rest of the ingredients together in a separate bowl. Spread the crumble topping on top of the layered apples then bake for about 40-45 minutes or until golden brown.
Almonds, pecans or other nuts can be added for taste. And of course Ice Cream to finish!
Photography / Art Direction by Rebecca Buenik
Prop Styling by Molly Crist
Food Styling by Jessica Boone
Healthy Recipes by Alex