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.
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:
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Preheat the oven to 350°F. Butter or spray a 2-quart baking dish (like an 8-x-8-inch square pan).
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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:
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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.
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With clean fingers, pinch off big chunks of the topping and drop them over the apple filling.
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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.