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.
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.
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.