PALEO Moist Skillet Cake

This cake (or crumble) screams autumn, but it’s perfectly delicious year-round. Apples, blackberries, and spices make up the filling, and the entire dessert is cooked in one pan for speedy cleanup.

Serves: 4

The cake is gluten-free, grain-free and dairy-free. For a vegan option substitute egg with chia gel. Add 1 tbsp chia seeds + 2 tbsp water/apple juice in a glass, stir and set aside for 10 min.

Ingredients:

Filling
3 sweet apples
100 g blackberries, frozen are fine
1 Tbsp coconut sugar (alternatively brown sugar )
1 knob of butter or coconut oil
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp cloves/allspice
1/8 tsp ground ginger

Batter
3/4 cup ground almonds (100 g)
2 Tbsp  coconut sugar (alternatively brown sugar)
1/2 tsp ground vanilla
1/2 tsp baking powder
a pinch of salt
1 Tbsp melted coconut oil or butter
1 egg, whisked
Around 1/5 cup full-fat coconut milk(50 ml)

Directions:

Preheat oven to 200 °C/ 400 °F. Cut apples in bite-sized chunks. You need to use an ovenproof skillet* about 20 cm I diameter. Melt butter and sugar on high heat and add the apples and spices. Saut © for 5 min until the apples are caramelized and slightly tender.
Meanwhile, make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil, and coconut milk.
Place the blackberries among the apples in the skillet. Pour the batter on top of the fruit until it covers the surface. It is okay if there are small cracks where the fruit can release some moist.
Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.

Serve the cake while it is still a little warm with a dollop of yogurt, whipped cream or splash of coconut milk – and maybe a few fresh blackberries on top. Enjoy.