Good morning beautiful people, I hope you’re all doing well ❤
If you love pumpkin-spiced-anything, and you’re looking for a healthier dessert, look no further. I created this recipe very recently on a rainy afternoon, which is absolutely perfect, because this apple crumble is like a warm hum on a cool autumn day!
I’ve made and share a health-ified apple crumble before which is also really yummy; it’s a delicious breakfast crumble! – however I love this version even more! It’s perfect for this time of year. If you’d like to have a look at the more traditional version, you can find it here:
Here’s what you’ll need to make this Pumpkin Spiced Apple Crumble…
Ingredients (for the filling)
6 apples – red, yellow or green or a mix of all three
2 tablespoons maple syrup
2 tablespoons spelt flour (or any flour you prefer)
1/4 cup pumpkin puree or butternut squash puree*
1/4 cup dried blueberries
2 teaspoons pumpkin pie spice*
For the topping:
1 cup rolled oats
1/2 cup spelt flour
2 tablespoons maple syrup
2 tablespoons coconut oil
handful of pecans (or any nut you prefer) on top to make it look pretty!
Start by pre-heating your oven to 180 Celsius and then make the filling.
- Wash and chop up your apples – I like to slice in half, remove core and chop each half into quarters. You can remove the skin if you like, but I personally prefer to leave it on – once the apple crumble is done baking the skins are so tender you won’t know they’re there plus you add more fibre and even flavor to this decadent dish.
- Add the apples to a large bowl. To that same bowl, add the rest of your filling ingredients – 2 tablespoons flour, 2 tablespoons maple syrup, 1/4 cup dried blueberries (you could opt for a different dried fruit here if you like – although I do love the combination of apples and dried blueberries) and 1/4 cup pumpkin or butternut squash puree* and mix everything together really well!
- To an oven safe dish, add your mix of ingredients and start assembling the topping. Mix all the topping ingredients in a large bowl and use your hands to combine. Place evenly over you filling and add pecans on top to decorate. If some of your filling is still peeking out and isn’t completely covered by the topping, don’t worry about it. It will give the crumble and beautiful rustic look!
- Now, just pop your crumble in the over for around 40 minutes at 180 Celsius until golden on top.
Allow to cool slightly and serve warm with a scoop of vanilla ice cream – and thank me later 😋😉 so so good!
NOTE: I have used both pumpkin and butternut squash puree in this recipe and both work really well. To make the puree, all you have to do is to cook a small piece of pumpkin or butternut squash in the over with some olive oil until tender and mash it up.
NOTE: you can purchase pumpkin pie spice but I find that it is not readily available locally. To make you own, mix 1 tablespoon ground cinnamon, 1/2 tablespoon ground ginger, 1/2 teaspoon ground all spice, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves. This mix makes more than you need for this recipe BUT you can use the rest to make a nice pumpkin spice latte! YUM!
That’s it from me for today 🙂
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HNN by Sarah – @holisticnutritionninja
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Until my next post, be well xXx