Pumpkin Apple Crisp

This Pumpkin Apple Crisp is sweet, has a hint of spice and lots of textures. It’s the perfect healthier dessert to make this fall and holiday season, especially if you’ve got picky eaters. You can enjoy it as-is or team it up with some ice cream or Greek yogurt. What’s more, it’s low-calorie and gluten-free too! 

Holidays have always been my favorite time of the year, where I try lots of fun and healthy recipes for me and my family to enjoy. My chocolate chip pumpkin protein bars, healthy apple cinnamon crumb bars, and chocolate chip zucchini muffins have all been huge hits, and this time, I wanted to experiment with something more simple and effortless. 

And this pumpkin apple dessert hit all the right spots. It’s made with wholesome ingredients and is the perfect sweet treat to enjoy without restricting yourself too much. 

Why You’ll Love This Pumpkin Apple Crisp Recipe

• Healthier: It’s made using simple whole food ingredients and a natural sweetener, which makes it so much healthier.
• Perfect for holidays: It packs in those perfect fall flavors and uses fall fruits too. It’s great to make during the holidays!
• Easy to make: You’ll need just about 15-20 minutes of kitchen time to put this together. It’s really easy.
• Versatile and delicious: This has to be one of my favorite apple pumpkin recipes. You can enjoy and serve it in so many ways, or even just on its own.

Ingredients

• Apples: Gala apples work great for this recipe and are the star ingredient of the filling. 
• Pumpkin puree: For that delicious pumpkin flavor. Make sure you’re using pumpkin puree and not pumpkin pie filling. 
• Honey: To sweeten the apple pumpkin crisp. Choose other less processed sweeteners like coconut sugar or maple syrup if you don’t have honey. You can also use monk fruit or another sugar free sugar of your liking.
• Tapioca flour: You’ll need just a bit, to thicken the filling and get it to that saucy texture. If you don’t have this, you can use cornstarch or arrowroot powder instead. 
• Pumpkin spice: To lend the filling that hint of that beautiful fall flavor and aroma. 
• Almond flour: This replaces the flour typically used in a crisp, giving it a bit of healthy fat and keeping it gluten-free, while creating that beautiful crumbly texture and flavor. You can replace the almond flour with gluten free flour or whole wheat flour. You may need to add just a touch more olive oil to make up for the reduction in fat.
• Gluten-free rolled oats: I used gluten-free rolled oats for the topping here. They’re a great source of soluble fiber and crisp up beautifully too! 
• Cinnamon: Just a dash, for a more intense warm, cozy fall flavor.
• Extra virgin olive oil: To crisp up the topping. It’s the perfect healthier swap for butter. 
• Pecans: These are optional, but I would highly recommend them. They are super healthy and add a nice bit of crunch too. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Fruity fun: You can also use a mix of apples and pears to lend this apple and pumpkin dessert a slightly different flavor. Just remember to choose firm pears that hold their shape well when they are baked. 
• Add dried fruit: Add some dried cranberries to the filling for an extra pop of flavor and color. Just be sure to use unsweetened!
• Nut-free: Leave out the pecans or swap them for sunflower seeds or pumpkin seeds.

How to Make Pumpkin Apple Crisp

To make this pumpkin apple crisp, start by preheating your oven to 350 F and spray the inside of a 2 ½ quart baking dish with cooking spray. 

Step 1: Prep the topping. In a mixing bowl, combine all the ingredients for the topping.

Step 2: Get it ready. Mix only until you get a uniform topping mixture. Set this aside. 

Step 3: Prep the filling. In another bowl, add all the ingredients for the filling.

Step 4: Time to mix. Mix them until all the apples are nicely coated.

Step 5: First layer. In the prepared baking dish, layer the filling.

Step 6: Second layer. Top this with the topping mixture and use a spatula to smoothen it out.

Step 7: Top with pecans. Top the oats topping mixture with pecans. Press them down into the topping just a little bit. 

Step 8: Bake, cool and serve. Pop the dish in the oven and bake for 40-45 minutes or until the topping is nice and golden brown. Remove, allow it to cool down for a few minutes and then serve.

Storage Directions 

• Storing: If you have some leftovers, you can store them for 3-4 days in the refrigerator. If you have a large portion, cover the baking dish with kitchen foil before you refrigerate. Smaller portions can be transferred to an airtight container and refrigerated. You can also freeze the crisp if you want to. Use a freezer-safe container for storage, and it should last for up to 3 months. 
• Reheating: You can reheat the apple pumpkin crisp in the microwave or the oven. If you’re reheating a frozen crisp though, you’ll need to make sure you thaw it overnight before you pop it in the oven. 

Serving Suggestions

Serve this apple pumpkin dessert at a dinner or a get-together you’re hosting, and it is sure to be a total crowd pleaser. While it tastes incredible on its own, you can top it up with a scoop of vanilla ice cream or a dollop of Greek yogurt or whipped cream for the ultimate finish.

It’s almost always on our holiday dinner table after a hearty meal of a turkey dish, like my favorite Instant Pot turkey breast, and sides like healthy stuffing and sugar free cranberry sauce. 

Expert Tips

• Just a pinch: To enhance the flavors of the filling, you can add a pinch of salt into the mix.
• Slice them right: Make sure you slice and cube the apples into even sized pieces. This will ensure that they’re all evenly cooked.
• Cover it up: If your topping is browning too quickly, you can cover the baking dish with aluminum foil and continue cooking.

Recipe FAQs

More Delicious Healthy Crisp and Cobbler Recipes

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Pumpkin Apple Crisp

Megan Olson

Pumpkins and apples are a match made in heaven, and this easy pumpkin apple crisp recipe celebrates them both. It’s saucy, sweet and has a delicious crispy topping that you’ll fall in love with.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 266 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Filling:

• ▢ 4 Apples peeled, cored and cubed (I used Gala)
• ▢ ½ cup Pumpkin Puree not pumpkin pie filling
• ▢ 3 tablespoons Honey
• ▢ 2 tablespoons Tapioca Flour
• ▢ 2 teaspoons Pumpkin Spice

For the Topping:

• ▢ 1 ½ cups Gluten Free Rolled Oats
• ▢ ½ cup Almond Flour
• ▢ ½ teaspoon Cinnamon
• ▢ ¼ cup Extra Virgin Olive Oil
• ▢ 3 tablespoons Honey
• ▢ Optional: raw pecans to top

Instructions

 

• Preheat oven to 350 F. Spray the inside of 2 1/2 quart baking dish with cooking spray.
• In a large mixing bowl, add cubed apples, honey, pumpkin puree, tapioca flour and pumpkin spice. Stir the ingredients then transfer to the prepared baking dish, spreading the mixture into an even layer on the bottom of the pan.
• In a separate bowl, combine the ingredients for the topping. Stir together then place over the apple mixture in the baking dish. Place optional raw pecans on top, pressing them into the oats a bit.
• Bake at 40-45 minutes until the top is golden brown and the filling is bubbling.
• Serve immediately with Greek yogurt or non-dairy ice cream. Store leftovers in the refrigerator up to 7 days.

Notes

• 1 serving is approximately 1 cup but this will depend on your size apples.
• Make sure you slice and cube the apples into even sized pieces. This will ensure that they’re all evenly cooked.
• To enhance the flavors of the filling, you can add a pinch of salt into the mix.
• If your topping is browning too quickly, you can cover the baking dish with aluminum foil and continue cooking.
• Make sure you use pumpkin puree from a can, not pumpkin pie filling.

Nutrition

Serving: 1servingCalories: 266kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 196mgFiber: 5gSugar: 23gVitamin A: 2434IUVitamin C: 5mgCalcium: 38mgIron: 1mg

Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.