Whether you make this crumble for Thanksgiving, or just because there is something to be grateful for every day, you’ll be thankful for the simplicity of this recipe! As you know, I like to read recipes and then change them to my own liking. That’s exactly what I did with this one. The original recipe was a pie (too much work!) and had pumpkin butter as one of the ingredients (even at Whole Foods they didn’t know what that is!), so it needed to do some tweaking. It was an experiment that came out so well that I wanted to share it with you.
Happy Thanksgiving every day!
For the filling:
- 4 large apples, peeled, cored, and cut into small pieces
- ¼ tsp. cinnamon
- ¼ tsp. ground gloves
- ¼ tsp. ground nutmeg
- 1/8 tsp. cardamom
- 3 tbs. unsweetened pumpkin puree
- 2 tbs. sugar
For the topping:
- 1 cup oatmeal (not instant)
- ½ cup whole wheat flour (or a gluten free flour of our choice)
- 2 – 3 tbs. sugar (according to taste)
- 4 tbs. Earth Balance, or similar vegan “butter” (+ extra)
- pinch of salt
To make it:
Preheat the oven to 395 degrees (200 degrees Celsius). Grease a medium size oven dish with Earth Balance. Mix all the ingredients for the filling. Set aside.
In a separate bowl, combine the dry ingredients for the topping. Add the “butter” and mix it quickly through the dry ingredients using your fingers. The mixture should be loose and flaky, not compact.
Place apples in the dish. Cover with the crumble topping. Place in the middle of the oven, and bake for 45 minutes. You may have to cover it with aluminium foil half way, to avoid the top from burning.
Serve warm (although it also tastes great the next day!).
Recipe photo courtesy of José Manuel Picayo Rivera