Pumpkin Apple Crisp

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Are there two foods more associated with autumn than pumpkin and apple? Every Thanksgiving my dad makes apple and pumpkin pie, but I never thought to combine the flavors. Along with the mass amounts of apples in my fridge, I’ve been hoarding Trader Joe’s canned pumpkin. They only keep them seasonally so I want to be prepared for when they leave the store! I’m not quite ready for this season to end (though retail stores like to think Christmas begins in November).
I had an event last week where I needed to bring a dessert and decided upon an apple crisp with a twist. Crisps are simple, easy and an excellent way to use up apples if you’ve been to an orchard. I searched on Pinterest for some inspiration (like I always do) and stumbled upon this recipe. Do you follow Minimalist Baker? Well, if you don’t you should start now! Most of the recipes by this husband and wife duo are vegan and/or grain-free with 10 ingredients or less. I’m not gluten-free at the moment, but I have many friends who are, so I’m always browsing their site for suggestions!
The pumpkin/apple filling comes from Minimalist Baker, but to better utilize ingredients I had on hand I used a different crisp recipe.
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4 1/2 – 5 cups sliced, peeled apples (I used granny smith)
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie spice (cinnamon, all spice, nutmeg & ginger)
1/3 cup sugar (I used part brown sugar, part cane sugar)
2 Tbsp pumpkin butter* (or sub pumpkin puree and add a bit more sugar + cinnamon {this is what I did})
1 1/2 Tbsp unbleached all-purpose flour
Cut apples, keep peels on or off, and toss together with the other ingredients. The longer you leave the apples and sugar resting, the more juices you’ll create. I should have let it sit longer (I gave it 30 minutes).

Crumble:

2 1/2 cups oats
5 tbsp almond flour/meal (or ground almonds) (I used all-purpose flour, though if I would have had almonds I would have ground them)
a pinch of salt
½ tsp vanilla
5 tbsp maple syrup or honey
5 tbsp cold-pressed coconut oil, room temperature

Mix dry ingredients, add in the wet, combine with your hands. Sprinkle evenly over top. Bake at 350 for 45-50 minutes or until the apples bubble and oats look golden brown.

Serve plain, with ice cream or coconut cream!

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27 thoughts on “Pumpkin Apple Crisp”

  1. all this fall I’ve been making apple crisp weekly to get the most out of apple season and all the apples we have in our cold cellar before they go bad… going to have to try this recipe because it looks so yummy! thanks

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