Recipe
Apple Pumpkin Crumble
Ingredients:
The Topping:
- 1 cup of almond flour
- 1/4 teaspoon of ground cinnamon
- 2 tablespoons of melted coconut oil
- 1 tablespoon of filtered water
- 1 tablespoon of maple syrup, if you would like it sweeter may add an additional tablespoon
The Filling:
- 2 pounds Gala apples
- 1/4 of a small pumpkin (I used a Sugar Pumpkin)
- 1 tablespoon freshly squeezed lemon juice
- 1/4-1/2 teaspoon ground cinnamon, depends on your preference
- 1/8 teaspoon freshly grated nutmeg
Instructions:
The Topping:
To a bowl add the following ingredients:
- 1 cup of almond flour
- 1/4 teaspoon of ground cinnamon
- 2 tablespoons of melted coconut oil
- 1 tablespoon of filtered water
- 1 tablespoon of maple syrup, if you would like it sweeter may add an additional tablespoon
Mix all of these ingredients together until the topping starts to come together. You know it’s ready when you grab some in your hand and the ingredients stick to one another.
Set the topping aside.
The Filling:
Preheat the oven to 400 Degrees Fahrenheit
To prepare the pumpkin, I baked the whole pumpkin.
Scrub and clean 1 small pumpkin (I used a Sugar Pumpkin). Carefully remove the stem and carefully cut the pumpkin in half from top to bottom. Remove the seeds with a spoon and place the halves cut side down on a baking sheet lined with unbleached parchment paper. Roast for about 15-20 minutes, to where the exterior of the pumpkin is somewhat fork tender but the inside is still a bit firm . We want to bake the pumpkin to give it a head start so when we bake it with the apples, they finish baking at the same time. Remove the pumpkin and allow it to cool a bit to where you can cut one of the halves in half, we only need 1/4th of a pumpkin for this recipe. You may add more, if you’d like. Remove the skin off of a 1/4th of the pumpkin and cut it into chunks. Place it in a bowl and set it aside.
For the rest of the pumpkin, place it back in the oven and allow it to bake for an additional 10-15 minutes or until it’s fork tender. Allow it to cool, remove the skin, serve it as is with some ground cinnamon drizzled with maple syrup or place it in the blender and blend to make homemade pumpkin puree.
**Lower the oven to 375 Degrees Fahrenheit
Thoroughly wash the apples under cold water. I used Organic Gala apples. Peel the skin off of the apples, remove the core and cut them into about 8 slices.
To a bowl, add the following ingredients:
- the pumpkin chunks
- the sliced apples
- 1 tablespoon of freshly squeezed lemon juice
- 1/4-1/2 teaspoon of ground cinnamon
- 1/8 teaspoon of freshly grated nutmeg
Mix all the ingredients together and transfer them to a 8 inch square baking dish. Sprinkle the prepared topping over the apple/pumpkin filling.
Bake for 30-40 minutes until the topping is golden brown and the filling is bubbling.
Allow it to cool before serving and store it in the refrigerator.
Enjoy!
