Skillet Apple Cherry Maple Crumble

Crumbles tend to be a Fall dessert. But you don’t need to wait until then to enjoy this delicious Skillet Apple Cherry Maple Crumble! The fruits, specifically the cherries, makes this classic dessert perfect for the warmer weather. I made this again yesterday and enjoyed a generous helping with a scoop of vanilla bean coconut ice cream after my dinner – pictured above. Makes me want to have another slice as I’m typing this….

I haven’t blogged in about a month. Wish I could say it was because I was somewhere hot and sunny, and doing absolutely nothing but soaking in all that healthy vitamin D. But that’s not at all what it was.

Actually, I turned my kitchen into a food lab. I’ve been experimenting with agar, attempting to make my own allergy free vegan marshmallows. And I was determined to make and blog about them. A week went by, and the first couple of batches didn’t work out. Then the second and third week of not blogging, my batches kept failing. Fourth week came and went in a blink of an eye. I was so fixated on perfecting the recipe, that I put my blog on hold, albeit unintentionally. 15 batches later – yup. No typo. 15 freakin’ batches later, and I’m still not there – although very close.

*insert exhausted/frustrated/borderline crying face emoji*

Here’s sort of how it went down:

My first batch tasted ok to me but everyone else loved it. Except the problem was it didn’t taste like marshmallows at all but more like turkish delights. What happened from batches 2-13 were major fails. On the bright side, each version had something special to offer. Batch 2 turned into soft balls – kids ate those up no problem. Batch 5 turned into “cookie dough” – that was my favorite batch in terms of texture and taste, although quite the opposite of what a marshmallow should look and feel like. No matter. I moved on.

Batch 13, I was ready to quit. But I didn’t. Because I’d promised someone who’s a fan of this blog that I’d come up with a safe, soy free version so she could enjoy marshmallows like the rest of us. So, I mustered up the last bit of energy I had, prepped and went at it for the 14th time.

Let me tell you, I was in Heaven! The sugar cooked perfectly, the agar reached its optimal consistency, the marshmallow batter was white, sticky, gooey, thick, delicious!!! I let it set. Checked on it the next day – bouncy, beautiful. Turned it over, dusted the other side with the sugar mix and started cutting away.

Then…the once perfect marshmallows I was ecstatic about, flopped. They softened the second I cut into the marshmallow block and melted. I felt defeated. It was at that moment that I decided I needed a break from making marshmallows. At least for the next week or so.

I realized that this obsession was becoming unhealthy. And I missed my blog so much. But wherever you are Erin, I’ll get it right one day! That day will be one to celebrate :)

So, here we are today with this incredible crumble.  An Apple Cherry Crumble to be exact, sweetened with Maple syrup. This is one dessert you will enjoy any time of year, but because of the cherries, this makes it a summery dessert perfect for any occasion.

I know you’ll love this crumble. It’s healthy, not overly sweet, and loaded with fruit. It’s of course also allergy friendly {dairy, egg, soy, tree nut, and peanut free}, vegan, easy to make, and totally passed the kid test!

Enjoy this dessert warm or cold, either way is delicious. And if you don’t own a skillet – no biggie. Use a baking dish instead and follow the slight variation in the directions in the notes.

And on that note, happy Skillet Apple Cherry Maple Crumble making my friends!! xx