Skillet Apple Brown Betty



bread crumbs

4 slices high-quality paleo sandwich bread, torn into quarters

4 tablespoons palm sugar

3 tablespoons coconut oil, cut into 3 pieces


ВЅ cup palm sugar

Вј teaspoon ground ginger

Вј teaspoon ground cinnamon

3 tablespoons coconut oil

1ВЅ pounds Granny Smith apples, peeled, cored, and cut into ВЅ inch pieces

1Вј cups apple cider

1 to 3 teaspoons fresh lemon juice (if apples are especially tart, omit the lemon juice)


1.В В Pulse the bread, palm sugar, and coconut oil together in a food processor until coarsely ground (about 4 pulses). Transfer the crumbs to a twelve-inch nonstick skillet and toast over medium heat, stirring constantly, until the crumbs are deep golden brown (8 to 10 minutes). Transfer to a paper towel-lined plate and wipe out the skillet.

2.В В Combine the palm sugar, ginger, cinnamon, and salt in a small bowl. Melt 1ВЅ tablespoons of the coconut oil in the skillet over high heat. Stir in half the apples and half of the palm sugar mixture. Spread the apples into an even layer and cook, stirring occasionally, until lightly browned (about 5 minutes). Transfer the apples to a medium bowl. Repeat with the remaining coconut oil, apples, and palm sugar mixture.

3.В В Combine all of the apples in the pan and add the apple cider. Cook until the apples are tender, but not mushy, and the liquid has reduced and is just beginning to thicken (2 to 4 minutes). Remove the skillet from the heat and stir in the lemon juice (if using) and в…“ cup of the toasted breadcrumbs. Lightly press the apples into an even layer in the skillet and sprinkle evenly with the remaining toasted breadcrumbs. Spoon the warm apple brown betty into individual bowls and serve.