What comes to mind when you think of apples? Fall, peanut butter, applesauce?
My relationship with apples has matured over the years. Back when I was in school, I took a lunch box to school everyday with the standard, sandwich and fruit which; was almost always an apple. I hated apples then. They were always bruised, warm, and typically a Red delicious apple with its tough skin and just… omg. Shoot me.
Nothing much changed until I attended culinary school and was introduced to a wide variety of local apples: Honey crisp, McIntosh, Envy and Cortland to name a few. Each with different sweetnesses, textures and colors and all much better than I what I grew up with.
A few years later, I now enjoy great apples. So early fall is a special time for seasonal outings, orchard tours, corn mazes and apple picking.
“Apples are a great choice when managing blood sugar. With a low glycemic rating of 38, lots of soluble fiber and nutrients that support many health functions including heart health and Type 2 diabetes management.”
I am also incredibly grateful for my matured love of apples as far as my diet is concerned. Apples are a great choice when managing blood sugar. With a low glycemic rating of 38, lots of soluble fiber and nutrients that support many health functions including heart health and Type 2 diabetes management.
About the only negatives may be being mindful of portion size when watching blood sugar and because of their acidity levels, apple may erode tooth enamel over time.
According to the University of Illinois Extension service:
There are 2,500 varieties in the U.S.
Apples are grown in all 50 states.As of 2010, the U.S. Department of Agriculture reported that 60% of the apples produced in the U.S. were grown in Washington state, 13% in New York, 6% in Michigan, 5% in Pennsylvania, 3% in California and 2% in Virginia.
This all leads me to a great recipe that highlight the apple, classic fall flavors and an adapted recipe that is simply a fantastic dessert. Apple skillet cake.
Rustic, flavorful and visually stunning, our recipe is easy to make, low in calories, high in fiber and protein, and the cake is incredibly moist and satisfying.
By substituting traditional white flour with two alternate flours: Carbalose flour and Almond flour. These ingredients maintain that familiar cake like texture, enhance the apple and cinnamon flavors with some nuttiness and lower carbohydrates. This is an autumn dessert that you will long for every fall season or anytime for that matter.
Low Carb Apple Skillet Cake
- 1/2 cup Unsalted butter softened
- 1 cup Stevia sweetener granular
- 1 each Egg
- 1/2 cup Carbalose flour
- 1/2 cup Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla Powder or extract
- 1 teaspoon Ground Cinnamon
- 1/2 cup Buttermilk
- 2-3 each Paula red or baking Apples sliced thin
- 2-3 cups Water cool
- Lemon or Lime juice or vinegar as needed
Preheat the oven and prepare the skillet
- Preheat oven to 400 degrees and grease a 8" cast iron skillet with cooking spray.
Cream together butter, sweetener and egg
- With an electric mixer, or hand mixer, cream together the butter and sweetener for 2-3 minutes on medium-high speed, until the mixture is light and fluffy.
- Add the egg and continue to mix until combined, stopping to scrape down the sides of the bowl as necessary.
Prepare dry ingredients
- In a separate medium bowl, whisk together the Carbalose flour, Almond flour, baking powder, baking soda, vanilla powder and cinnamon. Then add the buttermilk to the dry ingredients and mix until just combined.
- Then add the dry ingredient and milk mixture to the creamed butter and stevia and blend just until you can no longer see any butter.
- Transfer batter into the prepared skillet and using and evenly distribute the batter. Set aside.
Slicing and laying out the apples
- In a small bowl, combine cool water and a small amount of either, lemon or lime juice or a teaspoon of vinegar. This will be where you place your sliced apples as you cut them to prevent browning.
- Cut apples into thin slices and arrange them on top of the cake batter in a concentric, overlapping spiral. The pattern should be like a flower or spiral pattern . Continue adding apples until entire skillet is covered.Lastly, sprinkle with cinnamon sugar substitute.
Baking the cake
- Bake for 40 minutes, or until the edges are golden brown and the cake begins to pull away from the skillet or a cake tester comes out clean. Serve warm or chilled. Enjoy.