Pumpkin + Pecan Apple Crisp

>> Wednesday, September 30, 2015

My mom had certain desserts she liked to bake. I remember a few out of the rotation best. Chocolate chip cookies, of course. Then there was chocolate chip cookie pie (oh, I cannot wait to recreate this recipe sometime!). And apple crisp was probably the healthiest of the bunch.


After our epic apple-picking adventure this weekend, I knew I wanted to make up some apple crisp. But I wanted to try something new. (Check out Basil Apple Crisp.) So, I decided to add some pumpkin, pecans, and make the recipe bigger than my normal batches.

And I’m currently eating this dish for breakfast.


PUMPKIN + PECAN APPLE CRISP


What you’ll need . . . 

  • 10 small to medium apples, peeled + cored 
  • Juice from one fresh lemon
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut palm sugar*
  • 1 (heaping) tablespoon maple syrup or honey
  • 1 teaspoon (or more) ground cinnamon
  • 1 tablespoon flour
  • 1 tablespoon arrowroot powder (or cornstarch)
  • 1-1/2 cups old fashioned rolled oats (uncooked)
  • 1/4 cup coconut palm sugar*
  • 1/4 cup flour (or more, depending)
  • 1/2 cup pecans (pulsed into a meal in your food processor)
  • 1/2 to 1 teaspoon ground cinnamon
  • 1/2 cup Earth Balance (or butter, substitute, etc.)
* I used Better Body’s Coconut Palm Sugar, but you can substitute in brown or granulated sugar.


Method . . . 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 in baking pan (I used glass) and set aside.
  2. Once you peel, core, and chop your apples, toss them with the lemon juice, pumpkin puree, coconut sugar, cinnamon, flour, and arrowroot powder in a bowl. Pour this mixture into your prepared pan.
  3. Using the same bowl (with all the pumpkin-y leftovers from the apple mixture), toss together the rolled oats, coconut sugar, flour, pecans, cinnamon, and then work the Earth Balance into the mixture with your fingers until it’s crumbly. You may want to add more flour if the mixture is too wet. I added a few more tablespoons until it was still crumbly, but not greasy.
  4. Distribute the topping over the apples, and bake for 45 minutes to an hour. You want the top to be golden brown and the apples to be cooked through.

Enjoy!

RELATED RECIPES


Apple + Pumpkin Spice Stew
Apple Oat Bars
5-Minute “Baked” Apples
Morning Glory Muffins
15-Minute Applesauce
Spiced Applesauce Biscuits
Applesauce Coffee Cake

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