Thursday, November 12, 2009

Pumpkin Cranberry and Apple Crumble

Pumpkin has a nutritious dose of potassium and the cancer-fighting antioxidant beta-carotene. It also provides vitamins C, K, E and plenty of minerals, including magnesium and iron, as well as fiber.

Pumpkin Cranberry and Apple Crumble
1 pound pumpkin or butternut squash cubes

4 apples, peeled and chopped 2 apples

2 teaspoons butter (or cocunut oil)

1/4 cup agave nector or sugar. 1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice 1/4 cup dried cranberries
For the crumble topping:
1/4 cup whole-wheat flour 
1/4 cup almond meal
1 cup rolled oats (
1/4 cup maple syrup or agave3-4 tablespoons butter (Put butter in the freezer when you start the recipe.)

1. Preheat oven to 400°F.
2. Cut pumpkin or butternut squash into same-size cubes, about 1/2 inch square. (About 4 cups cut cubes.)
3. Melt 2 teaspoons butter in large non-stick frying pan and sauté squash over low heat while you cut up apples. As you peel and cut apples into small pieces, add it to frying pan, then add agave, cinnamon, apple pie spice and cranberries. Cook the mixture until pumpkin or squash is soft, about 10 minutes.
4. While the mixture cooks, combine flour, almond meal, oatmeal and agave in a plastic bowl. Remove butter from freezer and using the large side of a metal grater, grate pieces of butter until you have 3-4 tablespoons, as measured by the markings on the side of the butter Then use a pastry blender or fork to combine the mixture until the butter is well distributed and the mixture looks crumbly.
5. Pour cooked pumpkin/apple mixture into the bottom of a 9 x 13-inch casserole dish.

6. Sprinkle the crumble mixture over the top of apple/squash mixture in an even layer.


  1. Oh, yum! This sounds delicious! I hate it when people comment before they've made a recipe, but since there were no comments here, I just had to say something! I will update when I've actually made this. Sounds great! (I'm going to adjust a bit, however, by subbing freshly ground buckwheat, millet &/or amaranth for the whole wheat, & Xylitol plus 1 tsp molasses & 1/4 tsp maple extract for the agave or sugar - or maybe some real maple or coconut syrup at the holidays). Mmmm; thank you! - Cheryl in NC

    1. Oops. You forgot to add the baking instructions. No worries, I'll figure it out, but if you get a chance...? :-D