Name: Healthy Pumpkin Apple Crisp
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 pounds apples (about 4-5 large); 1/4 cup maple syrup; 2 tablespoons coconut sugar (or substitute brown sugar); 1 tablespoon cornstarch (optional) (leave this out for a more juicy crisp); 1 tablespoon freshly squeezed lemon juice + 1 tablespoon zest; 1/2 teaspoon pumpkin pie spice; 3/4 cup whole wheat flour; 3/4 cup coconut sugar (or substitute brown sugar); 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon kosher salt; 4 tablespoons cold unsalted butter, diced; 4 tablespoons pumpkin puree; 1/3 cup old-fashioned oats; 1/3 cup chopped pecans

Pumpkin puree replaces half the butter in this easy, delicious (and refined sugar-free) Healthy Pumpkin Apple Crisp!

Have you ever read the hilarious New Yorker piece, “Let’s Get Drinks“? I was reminded of it this past week, as my friend Lauren and I tried in vain to schedule a date to take our kids apple picking. Gone are those lazy, languid summer days. Fall is officially here, and it is hectic.

Not that I am complaining. I adore fall. It is by far my favorite season: the cool mornings that are perfect for running, the gorgeous foliage… and all the delicious fresh apples.

Every year, I look forward to baking with them.

So even though I haven’t officially gone apple picking yet myself, I’m pretending that I did. And who knows? Maybe you are luckier than me, and have already been apple picking more than once. Maybe your kitchen is filled with bag upon bag of apples that you have no idea what to do with.

In that case, I have the answer right here.

My Healthy Pumpkin Apple Crisp!

Growing up, apple crisp was my absolute favorite dessert. To make it, my mom used apples from the trees in our yard, and she always served the crisp warm, with big scoops of vanilla ice cream. Sometimes she even let us have it for breakfast (minus the ice cream of course).

Over the years, I’ve baked a million different versions of apple crisp myself, and I have to say, this latest one just might be my favorite.

What’s not to love?

Tender chunks of apple laced with orange zest and warm spices, topped with a mountain of crumbles made from oats, pecans, coconut sugar and… pumpkin!

That’s right: this apple crisp features a pumpkin crumb topping. I was delighted to discover that you can replace about half the butter in a traditional crumb topping with pumpkin puree. Not only is it way more healthy, it also give the crisp a toothsome, almost gingerbread-like flavor.

In a word, YUM.

For more pumpkin, check out these other recipes!

Pumpkin Granola
Creamy Vegan Pumpkin Soup
One Bowl Skinny Pumpkin Bread
Pumpkin Chai Steel Cut Oatmeal

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5 from 3 votes

Healthy Pumpkin Apple Crisp

This healthy pumpkin apple crisp is filled with chunks of juicy, cinnamon-laced apples and topped with a buttery, crumbly, pumpkin-oatmeal-pecan crumb topping. Serve it with scoops of pumpkin frozen yogurt or vanilla ice cream! I like to use a mix of Granny Smith and gala apples, but any variety will work.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

For the filling

2 pounds apples (about 4-5 large)
1/4 cup maple syrup
2 tablespoons coconut sugar or substitute brown sugar
1 tablespoon cornstarch (optional) leave this out for a more juicy crisp
1 tablespoon freshly squeezed lemon juice + 1 tablespoon zest
1/2 teaspoon pumpkin pie spice

For the topping

3/4 cup whole wheat flour
3/4 cup coconut sugar or substitute brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, diced
4 tablespoons pumpkin puree
1/3 cup old-fashioned oats
1/3 cup chopped pecans

Instructions

To make the filling:

Preheat the oven to 350°F. Butter or spray a 2-quart baking dish (like an 8-x-8-inch square pan).
Peel and core the apples, and cut them into 1-inch chunks. Toss them in a bowl with the maple syrup, coconut sugar, cornstarch (if using), lemon juice and zest, and pumpkin pie spice. Transfer them to the prepared baking dish.

To make the topping:

Combine the flour, coconut sugar, pumpkin pie spice, and salt in a food processor and pulse until combined. Add the butter and pulse until the mixture comes together in clumps. Pulse in the pumpkin puree, oats, and pecans just until combined.
With clean fingers, pinch off big chunks of the topping and drop them over the apple filling.
Transfer the dish to the oven and bake until the filling is bubbling and the topping is crisp, 45-50 minutes. If the topping starts browning too quickly, tent it with foil.

Comments

Bintu | Recipes From A Pantry says

October 15, 2017 at 11:23 am

This sounds like the perfect recipe for fall with the pumpkin, apple and cinnamon. I love that you can replace the butter too to make it healthier – you can indulge without feeling too guilty!
Deanna says

October 15, 2017 at 11:33 am

Mmm this looks soooo Yummy!!!!!!!!!!!!!!!!!!!
Geoffrey at Spoonabilities says

October 15, 2017 at 11:44 am

I LOVE crisps and cobblers, and then you have to go and put some ice cream on top. We have a winner!
Jenni LeBaron says

October 15, 2017 at 12:39 pm

This looks so tasty! I love pumpkin season and this is a nice spin on apple crisp!
Dahn says

October 15, 2017 at 1:15 pm

Apple crisp is one of my favorite desserts as well, I have got to try this version with pumpkin, it sounds so good.