You guys. How is it already November? The leaves are falling, it’s cold and windy outside, and I’m forcing myself to hold off from breaking out my down jacket. But, that’s Chicago for ya. One minute it’s 60 and sunny, and the next you need a parka. You can’t win.
But honestly, I LOVE November. It just means we’re that much closer to the Holidays! Are you all getting excited for the Holidays yet or does it feel too soon? What are you all planning to make?! One thing I’m definitely making is this insanely easy apple skillet. There’s also some fun news about the blog, but since the holidays are fast approaching, let’s talk about this skillet first! Priorities.
Whenever I find myself wanting apple pie but have ZERO motivation to go through the whole pie process (make the dough, let it chill, roll it out, make the filling…) I make THIS apple skillet.
It’s probably one of the easiest desserts I’ve made to date, mostly because everything comes together in 1 pan. Throw some apples, water, cinnamon, maple syrup, and salt to a pan. Cook down until the apples are tender and caramely and finish with a dab of coconut oil.
Voila! Speedy apple pie! This could not be more simple or more delicious. Plus it’s naturally sweetened (if you just eat the apples on their own) and is SO much easier than putting together a whole pie!
Ok, so that’s the skillet. Onto the blog news!
A LITTLE HONEST MOMENT:
When I started the blog earlier this year, I knew I wanted to focus on sharing amazing dairy free recipes with you guys. 3 months in, I found myself spending more time creating sweet recipes vs. savory ones. Which wasn’t really that surprising given my pastry background.
But I was super torn and confused. Where was I supposed to focus my time? Should I create savory recipes even though my true passion and excitement is when I’m making cookies, cakes, tarts, scones, pancakes, shakes…?
WHAT DO I DO???
MY DECISION:
After a few months of wading through my feelings (and eating them – exhibit A, B, and C), I have decided to focus on creating only sweet recipes for y’all! From this recipe forward, my blog will be dedicated to sharing delicious dairy free sweets!
WHAT TO EXPECT:
Here’s the types of original sweet recipes you can expect to see in the coming weeks, months, and years:
- Muffins
- Scones
- Doughnuts
- Cakes
- Cookies
- Bars
- Ice cream
- Fruit desserts
- & more!
You all have been so supportive of every recipe I’ve published to date, so thank you so much for all your positive feedback and encouragement! I couldn’t have made this decision without you guys. THANK YOU!
I couldn’t be more excited about this decision and cannot wait to share all the fun, delicious recipes I have planned!
Ok, back to this apple skillet.
I like to serve mine with vanilla ice cream and drizzled with salted caramel, but the apples are amazing on their own if that’s how you roll! I have also eaten it right out of the skillet more than once, so if you’re feeling extra lazy, throw some forks into the skillet and have at it!
This would be perfect as a quick Thanksgiving dessert, or even as a quick weeknight treat. If you’re looking for an easy recipe to make for upcoming gatherings, this apple skillet is for you.
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see your creations!
Enjoy!
Love,
Peach
- 2 medium sized gala/honeycrisp/pink lady apples, peeled, cored and thinly sliced
- 2 cups water
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon coconut oil
- Pinch of salt
- 1 cup coconut milk vanilla ice cream (optional)
- ½ cup granulated sugar
- 2 tablespoons water
- ¼ cup unsweetened coconut milk
- ¼ teaspoon vanilla extract
- 1 teaspoon salt
- Peel core, and thinly slice apples (~¼ inch) and add to a medium sized skillet.
- Add 2 cups water, 1 teaspoon cinnamon, 2 tablespoons maple syrup, and pinch of salt to apples. Stir to combine.
- Cook apples over medium-high heat, stirring every 5 or so minutes until most of the water has evaporated and the apples have softened and the liquid has reduced into a syrupy sauce (~30 minutes). Once reduced, stir in 1 teaspoon coconut oil.
- Serve right out of the skillet or spooned into bowls. I like to top mine with a scoop of vanilla coconut milk ice cream and drizzled with caramel. You can use your favorite store bought caramel or my quick salted caramel version is below!
- Add ½ cup granulated sugar and 2 tablespoons water to a medium sized saucepan. Heat mixture over medium heat until the sugar browns to a medium amber color.
- Remove from heat and immediately add ¼ cup unsweetened coconut milk, ¼ teaspoon vanilla extract, and 1 teaspoon salt to the sugar mixture. Mixture will boil and foam, so be careful when stirring. Stir well and place in a bowl to cool. Caramel may seem thin, but thickens once cooled, especially if placed in the fridge for an hour or so.
- Enjoy!
0
0
0
Leave a Reply