Almond, Apple & Blackberry Moist Skillet Cake

Have you ever had one of those days when your baking plans don’t quite turn out the way you expected?

Well, that’s exactly what happened to me when I set out to make a delicious apple and blackberry cobbler.

I envisioned a golden, bumpy cobbler with beautiful juices oozing from the berries and swirling harmoniously with the velvety whipped cream.

It didn’t come out quite that way.

Instead, I had a rather flat, golden-brown pancake.

At first, I was disappointed. I was two seconds away from throwing it all out and calling it a day.

But I decided to take some pictures and give it a try anyway.

And guess what?

It was delicious!

The cake was moist, sweet, and flavorful.

The almond flour gave it a grainy and delicious texture. It worked incredibly well with the whipped cream and the sweet fruit.

It was a beautiful and different fall cake, even though it wasn’t the cobbler I had planned.

It’s like a fusion of crumb cake, clafoutis, and baked oatmeal.

I tweaked the recipe and baked it a few more times to get the perfect version, and let me tell you, we ate a lot of cake that weekend.

And you know what else?

I even had it for breakfast and it was amazing!

It was perfect for the day, with the soft fruit, sweet almond crust, and a dollop of yogurt.

So sometimes the surprises can be the best treats, even if things don’t always go as planned in the kitchen.

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Almond, Apple & Blackberry Moist Skillet Cake

Course Breakfast, Dessert
Servings 4
Calories 2kcal



  • 3 sweet apples
  • 100 g blackberries, frozen are fine
  • 1 tbsp coconut sugar alternatively brown sugar or sukrin gold
  • 1 knob of butter or coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/8 tsp cloves/all spice
  • 1/8 tsp groung ginger


  • 3/4 cup ground almonds (100 g)
  • 2 tbsp coconut sugar alternatively brown sugar or sukrin gold
  • 1/2 tsp ground vanilla
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1 tbsp melted coconut oil or butter
  • 1 egg, whisked
  • Around 1/5 cup full fat coconut milk(50 ml)


  • Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks. You need to use an oven proof skillet* about 20 cm i diameter. Melt butter and sugar on high heat and add the apples and spices. Saut © for 5 min until the apples are caramelized and slightly tender.
  • Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk.
  • Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist.
  • Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.
  • Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top.. Enjoy.


The cake is gluten free, grain free and dairy free. For a vegan option substitute egg with chia gel. Add 1 tbsp chia seeds + 2 tbsp water/apple juice in a glass, stir and set a side for 10 min.


Calories: 2kcal | Carbohydrates: 1g | Protein: 0.03g | Fat: 0.01g | Sodium: 53mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 0.1mg