Ingredients:

  • 5 cups (750g) peeled and diced Honeycrisp or Granny Smith apples
  • 1/2 cup (125g) unsweetened canned pumpkin puree
  • 1/4 cup (60ml) pure maple syrup
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2.6g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (90g) certified gluten free rolled oats
  • 1 cup (96g) almond flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/2 tsp (1.3g) ground cinnamon
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish or line it with parchment paper.
  2. In a large bowl, toss diced apples with lemon juice.
  3. Stir in pumpkin puree, maple syrup, cornstarch, cinnamon, nutmeg, and salt until apples are coated. Spread mixture evenly into the bottom of the baking dish.
  4. In a medium bowl, combine gluten free rolled oats, almond flour, brown sugar, cinnamon, and salt.
  5. Add chilled, cubed butter and work into dry ingredients using fingers or a pastry cutter until pea-sized clumps form.
  6. Sprinkle the crumble topping evenly over the pumpkin-apple filling without pressing down.
  7. Bake for 40–45 minutes until the topping is deep golden brown and juices are bubbling.
  8. Allow to cool for 10 minutes to let the filling set before serving.