On Friday, after weeks of unusual Seattle sunshine and warmth, the clouds suddenly rolled in and the temperatures barely peeked out of the 50s. I resigned myself to the idea that summer was over and picked up some pumpkins at the store…it was time for fall baking. Then the next day it was warm and sunny…I guess its not fall after all? I decided to go ahead with my fall baking anyway! My parents were coming over for dinner (and bringing take out!) so I thought I would make a dessert to share (yep, I’m the girl that instead of taking a night off from cook when she has the chance, uses the time to invent something else to make!).
I saw an idea for a berry crisp on Daily Garnish and thought I would make a fall inspired version. This tastes a bit like an oatmeal cookie sandwich with a semi-sweet apple pumpkin pie filling in between. Its not too sweet, so this could be eaten for breakfast (it has maple syrup and oatmeal, that’s breakfast, right?), or it could be served for a healthy dessert with a scoop of your favorite non-dairy ice cream. Or you could just munch on it every time you walk by it while it’s cooling. No matter what, you’ll love this tasty fall treat!
Pumpkin Apple Crisp
1 sugar pie pumpkin (about 1 pound whole, or 2 ½ c diced)-OR-use frozen pumpkin/butternut squash and save on prep time
3 medium apples (about 3-4 c diced)
1 ½ c almonds, ground
½ c maple syrup, + 2 T
¼ c coconut oil
3 c oats, divided in half
1 vanilla bean, or 1 tsp vanilla extract
2 tsp cinnamon
½ tsp salt
Preheat over to 350.
Peel pumpkin skin using vegetable peeler. Cut off top and bottom (just a thin slice to remove core/stem). Cut in half vertically. Scoop out seeds using a metal spoon. Slice into wedges. Using a small paring knife, clean up each slice to remove fibrous bits.
Cut into small ½ inch pieces. Place in glass dish in one even layer with ¼ c water. Cover loosely with lid and microwave for 4-5 minutes, until just able to pierce with fork—do not over cook…this is just to catch the pumpkin up to the apple!
Peel apples and dice into ½ inch pieces, discarding core. Place in mixing bowl with pumpkin and toss with 2 T maple syrup. Set aside.
Place almonds into food processor and grind until they reach a flour like consistency. Add 1 ½ cups oatmeal, coconut oil, maple syrup, vanilla bean, salt, cinnamon and grind until sticking together and combined well. Transfer to mixing bowl and add remaining 1 ½ c oatmeal and mix well.
Prepare baking dish by coating with small amount of coconut oil (alternately, you can do individual crisps in ramekins). Place half of oatmeal almond mixture into dish and press down, like you are making a graham cracker crust. Mixture will be sticky! Place pumpkin apple mixture on top. Top with remaining oatmeal almond mixture, covering as much of the filling as you can, but don’t press down this time (you can use your fingers to break it up to cover better). Place in preheated oven and bake for 45 minutes, or until crust is golden and filling is cooked. Let cool just a bit before serving. Top with your favorite non-dairy ice cream, or coconut whip. Enjoy!