September 27, 2016

I don’t know if I should post this as a breakfast or dessert. I’m totally in my PJ’s in the photos so I guess I can’t hide we had ice cream for breakfast. Haha. IT BE LIKE THAT SOMETIMES! B ran out this morning to get Remi (monster) food so I asked him to pick me up this ice cream I’ve been obsessing over lately.

We went on a major ice cream binge this summer and this brand made me feel a little less guilty about eating it every night. It’s high in protein and low in sugar + fat so I can feel like a goddess having it for breakfast, basically. This is not an ad. I’m just seriously in love with it. I found it at Whole Foods but I’m sure you can order it online, too.

I picked up a bag of apples from Whole Foods yesterday and right next to it was a house-made crumble mix. The ingredients looked simple enough so I winged it this morning and made this Skillet Apple Crumble. It’s super simple to make + turned out delicious. All you have to do is sauté thinly sliced apples in a little coconut oil, top with oat crumble and bake until golden brown. Oh, and top with ice cream, duh! Yogurt or coconut cream would be nice for breakfast too but we clearly have no self-control.


5 apples, cored and thinly sliced
1 lemon, juiced
1 cup oats
1/2 cup whole wheat flour
1/2 cup walnuts, roughly chopped
1/3 cup coconut sugar
1/4 cup + 1 Tbsp coconut oil, divided
1 tsp cinnamon
1 tsp salt

Preheat oven to 350 degrees. Core and thinly slice apples. Toss with lemon juice in a large bowl. Combine oats, flour, nuts, sugar, 1/4 cup oil, cinnamon and salt in a smaller bowl. Heat remaining tablespoon of oil in a large cast iron skillet over medium heat. Toss 1/4 cup of crumble with apples and add to skillet. Cook apples for about 5 minutes, until slightly browned and softened. Top with crumble and transfer skillet to oven. Bake for 35-40 minutes or until golden brown.

Serves 4-6

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