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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.IngredientsFor 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 butterFor 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 saltFor the whipped cream:

1 pint organic pasture raised whipping cream

1 tablespoon maple syrup

1/2 teaspoon vanillaMake 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!

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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