Recently we had a potluck with some fellow campers, and I pulled out this recipe from the past.
When I first started making and testing this recipe, I used a 6 inch cast iron skillet. I have since been gifted with an amazing 10 inch (#8) skillet! So I adjusted for that. And it’s actually way easier to make, because it doesn’t insist on bubbling over! Yay! 🙂
It’s kind of like apple pie, without the hassle of making a crust.
It’s great with some ice cream as a dessert. Or with some plain yogurt for breakfast- fruit and granola all in one!
- 8-12 cups apples - peeled, cored and sliced (approx 9 apples)
- 3 tablespoons honey or sugar
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1 tablespoon cornstarch or tapioca starch
- 1 tablespoon butter
- 7 tablespoons butter - COLD
- 1 cup gluten free oatmeal
- 1 cup almond flour
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- dash of salt
- Preheat oven to 400.
- Put 1 tablespoon butter in cast iron skillet and heat in oven. After butter is melted, remove from oven before butter begins smoking. Rotate pan to coat bottom and edges with melted butter.
- Mix all filling ingredients together, stir to coat. Set aside.
- Mix dry topping ingredients together.
- Cut in butter till coarse "pebble" texture.
- Put apple mixture in skillet and spread out evenly.
- Add topping evenly to top.
- Bake for 35-40 minutes until bubbly and lightly browned on top.
- Fits nicely in a #8 or 10 inch cast iron skillet. Reduce by 1/2 or 1/3 for smaller skillet.