Pumpkin Spice Crisp (Crumble) with Gingerbread Pecan Topping
This pumpkin crisp (crumble) tastes of fall! Chunks of pumpkin are cooked in warming spices under a fragrant gingerbread pecan topping. It's simple to make and a wonderful, warming winter dessert.
1 ½cups(200g) raw pumpkin, peeled, de-seeded and chopped
4applespeeled, cored and chopped
2tablespoonssugar
1 ½tablespoonsplain flour
1teaspoonground cinnamon
½teaspoonground ginger
½teaspoonground nutmeg
1teaspoonvanilla extract
1tablespoonwater
For the crumble topping
1cup(75g) porridge oats
½cup(50g) plain flour
2tablespoonsbrown sugar
1teaspoonground cinnamon
½teaspoonground ginger
3tablespoonsbutterat room temperature
½cup(60g) pecans, chopped
Instructions
Preheat the oven to 350F (180c)
Place the chopped pumpkin and apples into an ovenproof dish. Combine the tablespoon of flour, sugar, cinnamon and ginger and sprinkle it over the pumpkin, mixing until coated. Sprinkle the vanilla extract and a tablespoon of water over it all.
In a large bowl mix together the porridge oats, flour, sugar and spices. Add the butter and rub it into the oat mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the chopped pecans.
Sprinkle the oat topping over the pumpkin and apples and bake for 30 minutes or until golden.