1 ½cups(200g) raw pumpkin, peeled, de-seeded and chopped
4applespeeled, cored and chopped
1 ½tablespoonsplain flour
For the crumble topping
1cup(75g) porridge oats
½cup(50g) plain flour
3tablespoonsbutterat room temperature
½cup(60g) pecans, chopped
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.