Skillet Apple Crisp with Pecans, Raspberries and Truffle Honey

by Leah Halmagyi


  • ½ cup rolled oats
  • ½ cup pecans, chopped
  • ½ cup shredded coconut
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 8 Granny Smith apples, peeled and cored
  • 2 Tbsp unsalted butter
  • ¼ cup honey
  • 2 punnets raspberries
  • 2 Tbsp truffle honey
  • double cream to serve


1 Combine the oats, pecans and coconut in a pan and set over a moderate heat. Cook for 3 minutes, until toasted, then mix in the brown sugar and spices. Set aside.
2 Slice the apples finely, then mix with the butter and honey in a skillet. Cook for 5 minutes, until softened, then top with the oat mixture. Top with raspberries, drizzle with truffle honey, then serve with double cream.