Pumpkin Apple Crisp

5 from 1 vote

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

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

US Customary - Metric

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