6tablespoonspureed pumpkinsteam fresh pumpkin or squash and puree, or use canned
For the topping:
¾cup(100g) all-purpose flour (plain flour)
⅓cup(75g) buttercold, cubed
¼cup(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.
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.