Hands on time20
Total time60 min
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The holidays are fast approaching – hello Thanksgiving – and while we love a good ol’ slice of pumpkin pie, we were delighted to see our partner, Chef Calvin Eaton of ‘Ask the Gluten Free Chef,’ create a delightful twist on the classic apple pie that’s sure to delight all your holiday guests, including those who have to eat gluten-free. Why not mix it up and get a side serving of protein as a bonus?

Looking for more gluten-free goodness? Make sure to follow Calvin on Instagram and Facebook.

Here is the recipe:

Ingredients: 

–  3 honey crisp apples, peeled, cored and chopped

–  2 tablespoons lemon juice

– 1 teaspoon lime juice

–  1/4 cup brown sugar

–  1 tablespoon pure vanilla extract

–  2 teaspoons cinnamon

–  2 40z tubes of Vanilla ProYo High Protein Frozen Yogurt

Oat Crumb Topping

–  1/4 cup unsweetened coconut flakes

–  1/4 cup gluten-free oats or granola

–  1/4 cup cornstarch

–  2 tablespoons cane sugar

–  1/4 cup brown sugar

–  1 teaspoon baking powder

–  1/2 teaspoon salt

–  4 tablespoons Earth Balance, cold

Instructions: 

– Preheat oven to 400° F.

– Take two (4oz) tubes of Vanilla ProYo High Protein Frozen Yogurts and place into a small bowl. Whip for 2-3 minutes using a hand mixer until fluffy. Add to freezer.

– In a food processor, pulse all ingredients for crumb topping and transfer to a small mixing bowl. Set aside.

– In a medium mixing bowl, add apples, water, lemon juice, lime juice, brown sugar, cane sugar, vanilla and cinnamon. Mix ingredients well.

– Divide apple filling into a seasoned 6-8 inch cast iron skillet.

– Top filling with crumb topping, and place in a oven for 20-25 minutes until top is golden and filling is bubbly.

– Allow to cool for at least 10 minutes before serving à la mode with ProYo whipped High Protein Frozen Yogurt.

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