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    Home » Recipes » Vegetable Desserts

    Apple and Pumpkin Crumble

    Published: Dec 11, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    This Apple and Pumpkin Crumble (crisp) is a simple but tasty dessert recipe. The Gingerbread Oat Topping is fragrant and delicious, and the perfect crown on a bed of apples and pumpkin.

    Plate of pumpkin crisp with baking dish in the background.

    Originally posted December 13 2013
    Updated December 11 2020

    Everyone loves apple crisp, but I’ve made it perfect for fall and winter by turning it into an Apple Pumpkin Crumble with Gingerbread Topping.

    It’s quick and easy to make and bursting with flavor.

    And oh my, the aromas that fill the house when this pumpkin crisp cooks are incredible!

    Chunks of apple (or use chunks of pumpkin instead) are mixed with pumpkin puree, then topped with a gingerbread spiced crisp topping. So simple, so amazing.

    No messing around with pastry for a pie, this pumpkin crumble is quick and so much easier.

    I love all things pumpkin. Pumpkin Pie, Pumpkin Donuts, Pumpkin Cupcakes … I could go on. And on.

    So I hope you love pumpkin as much as I do, and try it in this pumpkin crumble recipe. It’s a family favorite of ours and I hope that it becomes a favourite for your family too.

    Baking dish of crumble.

    Why you’ll love this recipe

    A twist on the classic apple crumble.
    Gingerbread crumble topping is a delicious flavor bomb.
    A great way to use up the last of a can of pumpkin puree.
    It’s a flexible recipe, so use up various apples, or even some pears.
    Make it ahead and just heat and serve.

    Ingredients

    Apples - use whatever variety you like or a mixture.

    Pumpkin puree - this is a great way to use up a can.

    Flour - for the bulk of in the crumble topping.

    Oats - for a lovely texture to the crisp topping.

    Butter - to clump the oats and flour in the classic topping.

    Sugar - I like to use a chunky brown sugar, such as demerara/turbinado/sugar-in-the-raw, but any sugar will work.

    Spices - ginger, cinnamon, allspice, nutmeg, cloves - they give a wonderful gingerbread flavor.

    How to make pumpkin crisp

    Like all crisps, this is a super easy recipe.

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage: 1 bowl of apples, spices and pumpkin puree, 2 poured into a baking dish, 3 flour and spices in a bowl, 4 mixed and butter added.

    Mix the apples, pumpkin and spices in a bowl.
    Spread the mixture out into a baking dish.

    Add the flour and remaining spices to a bowl and mix together. Add the cold cubed butter.

    Collage: 1 bowl of butter and flour mixed, 2 sugar and oats added, 3 on crumble, 4 baked.

    Rub the butter into the flour mixture until it resembles breadcrumbs.

    Stir in the oats and sugar.

    Spread the mixture onto the filling and bake for 25 minutes.

    Tips

    You can use any type of apple for this crumble / crisp. If you use sour ones then the contrast with the sweet gingerbread topping is delicious. If you use sweeter apples then it's a sweeter dessert. Use your favourite!

    If you don't have pumpkin, then you can make this pumpkin crumble with butternut squash.

    Serving suggestions

    Try your pumpkin crumble with a scoop of vanilla ice cream.

    Add a big drizzle of custard for a British way of serving crumble.

    Serve warm or cold.

    Variations

    Try replacing the apple (or some of the apple) with small chunks of fresh pumpkin or butternut squash.

    Add a small handful of chocolate chips.

    Grate a little fresh ginger into the fruity filling.

    Change the gingerbread spices for pumpkin pie spice.

    Use white sugar instead of brown sugar.

    Add some chopped pecans or other nuts to the topping.

    Throw in some frozen berries.

    FAQs

    What is the difference between crumble and crisp? Although they’re both desserts made of baked fruit with a crumbly topping, the difference is that crumble usually contains oats, while crisp doesn’t. They’re very similar though and depending on where you’re from, people may call them either name.

    How long does pumpkin crumble last in the fridge? It’s best eaten within 3 days.

    Special diets

    Make it vegan: swap the butter for a dairy-free version. Be sure to check that your sugar is vegan too.

    Make it gluten-free: use gluten-free plain flour and gluten-free oats. Be sure to check all labels though.

    Storage and Freezing

    How to store crumble: Cover the completely cooled pumpkin crumble with plastic wrap or a lid and refrigerate for up to 3 days.

    How to freeze crumble: You can freeze baked or unbaked crumble in a sealed freezer-safe container for up to 3 months. Thaw the crumble overnight in the fridge and then cook or heat.

    Winter dessert recipes

    I hope you love this pumpkin crisp recipe. Be sure to try these other winter desserts.

    Poached Pears in red wine

    Vegan Pumpkin Cake with ginger frosting

    Vegan Gingerbread Cookies

    Apple Popsicles with date caramel crumble

    Get the recipe

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Close up of a plate of apple pumpkin crumble.

    Apple and Pumpkin Crumble

    Kate Hackworthy | Veggie Desserts
    This Apple and Pumpkin Crumble (crisp) is a tasty way to get extra fruit and veg at dessert time. The Gingerbread Oat Topping is fragrant and delicious.
    3.46 from 11 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American, British
    Servings 8
    Calories 231 kcal

    Ingredients
     

    For the filling:

    • 6 apples peeled, cored and roughly sliced
    • 6 tablespoons pureed pumpkin steam fresh pumpkin or squash and puree, or use canned
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger

    For the topping:

    • ¾ cup (100g) all-purpose flour (plain flour)
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon allspice
    • ⅛ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • ⅓ cup (75g) butter cold, cubed
    • ½ cup (50g) oats
    • ¼ cup (50g) turbinado sugar (aka demerara or sugar in the raw) or any sugar

    Instructions
     

    • Preheat oven to 400F / 200C.
    • Mix the filling ingredients together and place into an ovenproof dish.
    • In a large bowl, mix the flour and spices together.
    • With fingertips, rub the butter into the spiced flour until it resembles breadcrumbs. Stir in the oats and sugar.
    • Sprinkle over the filling and bake for 25 minutes or until golden. Serve warm or cold.

    Notes

    You can use any type of apple for this crumble / crisp. If you use sour ones then the contrast with the sweet gingerbread topping is delicious. If you use sweeter apples then it's a sweeter dessert. Use your favourite!
    If you don't have pumpkin, then you can make this pumpkin crumble with butternut squash.
    How to store crumble: Cover the completely cooled pumpkin crumble with plastic wrap or a lid and refrigerate for up to 3 days.
    How to freeze crumble: You can freeze baked or unbaked crumble in a sealed freezer-safe container for up to 3 months. Thaw the crumble overnight in the fridge and then cook or heat.

    Nutrition

    Calories: 231kcalCarbohydrates: 39gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 70mgPotassium: 200mgFiber: 5gSugar: 21gVitamin A: 2059IUVitamin C: 7mgCalcium: 18mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Comments

    1. Emily

      September 05, 2022 at 3:25 pm

      Just FYI it takes way longer than 25 minutes if you want cooked apples.

      Reply
    2. Marianne

      October 16, 2018 at 7:12 pm

      5 stars
      This sounds lovely. I have it in the oven right now and there are delicious smells coming from the kitchen. Thanks for the lovely recipe.

      Reply
    3. Kate Veggie Desserts

      December 15, 2013 at 5:46 pm

      Thanks, Jac. Well, we all called it Gruffalo Crumble!

      Reply
    4. Jacqueline

      December 14, 2013 at 9:51 am

      Ach you should have called it Gruffalo crumble. It sounds wonderful. I love all the spices and the photos are pretty gorgeous too!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
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    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
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    • Nut Roast

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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