Fall is here my friends! Fall. Is. Here.
With my roommate bringing home a bushel of local apples recently from her boyfriend's farm, along with my half consumed container of canned pumpkin sitting in the fridge from that oatmeal recipe the other day, the light bulb in this Dietitian's head went off. What could possibly be better than combining two of my favorite fall staples? And, why have I not thought of this before?!
Hence, Pumpkin Apple Crisp was created.
This recipe is extremely easy to make, and completely plant-based. Unlike traditional crisps or crumbles you find at your local bakery or grocery store, this one is made with minimal ingredients and only those that are absolutely necessary. Traditionally, a crisp is made with quite a bit of processed sugar and butter. Personally, I don't believe 1 or 2 cups of sugar or sticks of butter are necessary for a dessert to taste like a dessert. A dessert should indeed be sweet, however I prefer to use the natural sweetness of fruits and condiments like maple syrup, coconut nectar, or honey to add a touch more if needed. If you find that my recipe below is not as sweet as you prefer, simply add a bit more maple syrup or sweetener of choice to the apple batter.
Let the fall vibes roll!
Pumpkin Apple Crisp
for the fruit batter
4 local apples, peeled and chopped
1/2 can organic pumpkin puree
1 tbsp maple syrup
1 tsp cinnamon
for the crumble
2 C. organic rolled oats (GF optional)
1/4 C. almond flour
5 tbsp maple syrup
1/4 C. organic coconut oil, softened
Directions: Preheat oven to 350 degrees F. In a large mixing bowl, combine chopped apples, pumpkin puree, maple syrup, and cinnamon. Toss together well and set aside. In another bowl, combine all ingredients for the topping, and mix together with hands. Spread the fruit batter in a baking pie dish or tray, following with the crumble topping.
Bake in the oven for about 20 minutes, or until top begins to brown. Remove from oven and let cool. Serve with your favorite ice cream or yogurt.