These tangy and sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling. They’re naturally gluten-free + just delicious!
This scrumptious Skillet Apple Custard can be served as a filling breakfast on a lazy weekend morning or an indulgent dessert with a dollop of gluten-free whipped topping or ice cream.
2 tablespoons butter for skillet
3 apples, seeded and sliced
1 13.5-ounce can full-fat coconut milk
2 tablespoons butter
3 large eggs
3 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1 teaspoon vanilla or almond extract
1 tablespoon almond flour or gluten-free flour blend
Add 2 tablespoons butter to 8-inch iron skillet and place in oven to preheat to 350° F, about 5 minutes.
Combine custard ingredients in a blender. Blend on high for 30 seconds.
Remove skillet from oven and sprinkle or fan apple slices around hot pan.
Carefully pour custard mixture over apples and return to oven. Bake for 20 to 25 minutes.
Serve in individual bowls.
Nutrition Analysis: 300 cal, 24 g fat, 115 mg chol, 140 mg sodium, 19 g carbs, 2 g fiber, 14 g sugar, 5 g protein
Angela Sackett is a photographer at Legacy Seven Studios and writer at saletlux.com and dancingwithmyfather.net, where she shares recipes and hospitality tips.
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