Purely Fall Magazine

CHAI-SPICED APPLE WALNUT
SKILLET CRISP
// FROM ALL PURPOSE FLOUR CHILD
TOPPING:
1 (8 oz) bag Purely Elizabeth Maple Walnut
Probiotic Granola
1/4 cup almond flour
1/4 cup walnuts
2 tbsp pure maple syrup
2 tbsp coconut oil, melted + cooled slightly
pinch Himalayan pink salt
half the chai spice mix (recipe below)
FILLING:
6 medium/large apples, peeled, cored,
and thinly sliced (such as braeburn, gala,
or granny smith)
juice of half a lemon
1/4 cup pure maple syrup
2 tbsp arrowroot powder
half of chai spice mix (recipe below)
CHAI SPICE MIX:
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
few cracks fresh black pepper
pinch ground cloves
Preheat oven to 350°​F. In a large bowl,
toss together the apple slices with the
lemon juice. Add in the maple syrup, half
of the spice mixture, and arrowroot powder
and toss to combine. Add the filling
to a 10 inch cast-iron skillet or baking
dish and spread out into an even layer.
For the topping, add the granola to a
food processor and pulse it a few times
to break up the larger pieces. Add in
the walnuts, almond flour, salt, and rest
of the spice mix and pulse a few times
to distribute all the ingredients evenly.
Add in the maple syrup and coconut oil
and pulse again until mixture just starts
to come together and form clumps.
Sprinkle the crisp topping over the filling
evenly and bake for about 35-40
minutes, until filling is bubbling and topping
is crisp and golden brown. If your
topping begins to brown before the filling
is bubbling, cover with some foil. T​op
with your favorite plant-based ice cream
or whipped coconut cream​if you’d like
and enjoy warm!