Apple and Pumpkin Crumble

Close up of a plate of apple pumpkin crumble.

3.59 from 12 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American, British

Servings:

Calories: 231kcal

Author: Kate Hackworthy | Veggie Desserts

Cost: $10

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