Skillet Apple Crisp With Nice Cream
This is one of those desserts that you can whip together even when you are feeling lazy and you won’t feel heavy and all sugary after.
First of all, if you don’t have a skillet. Just use a regular pan to sauté the apples then transfer to an oven safe dish. But for the record, iron cast skillets are like the best thing ever, SO cheap (I got mine for $12!) and will last you a lifetime if you take care of it. Plus none of those toxic chemicals releasing into your food which is pretty sweet.
For The Apple Crisp
Juice from one lemon
1/4 c coconut oil
1 C of oats
1 tbsp maple syrup
1 tsp cinnamon or pumpkin Spice
For the Nice Cream
1-2 frozen bananas (depending on how much you want)
1 tsp of vanilla powder or extract
Just a dash of nut milk, enough to just make it blend into a thick cream.
Start with preheating the oven to 350.
Slice the apples and sauté in the skillet with the coconut oil and the lemon juice until lightly brown. Mix in the remaining ingredients for the apple crisp and place the skillet in the oven for about 30 minutes or until crisp and brown at the top.
Take the crisp out of the oven and while it’s cooling, prepare the nice cream in the mixer.