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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Apple Popsicles with date caramel crumble
Get the recipe
Check out the Veggie Desserts + Cakes cookbook on Amazon
Apple and Pumpkin Crumble
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
- 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.
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.
Just FYI it takes way longer than 25 minutes if you want cooked apples.
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.
Kate Veggie Desserts
Thanks, Jac. Well, we all called it Gruffalo Crumble!
Ach you should have called it Gruffalo crumble. It sounds wonderful. I love all the spices and the photos are pretty gorgeous too!