Pumpkin Spice Apple Crisp

Isabel S.
Oct 27, 2017
2 min read

If baked spiced apples scream fall then this delicious apple crisp is shouting it from the rooftops, with a megaphone, on full blast! Not only is this a great dessert, snack or, dare I say, breakfast, but making this will get your house smelling like what I imagine every room smells like in the October Pottery Barn catalog. It's a chili rainy day here today so this and a cup of afternoon tea is the perfect thing to warm my soul.

This crunchy topping was inspire by this recipe: www.simplyquinoa.com/healthy-pumpkin-quinoa-granola/. I changed it around a little to make it work better as a crisp topping, but I've made the granola recipe before and it's super tasty! The beautiful thing about this recipe, is it's pretty guilt free. Really, the only thing that could be considered less than healthy would be the 1/4 cup of brown sugar. So, dessert for breakfast is possible when we're talking about these kinds of ingredients. This will be on my menu all season long! I hope you'll add it to yours!

Ingredients

Crisp

2 cups GF oats

1/2 cup almond flour

1/2 cup rice crisps

1/4 cup organic brown sugar

2 TBSP real maple syrup

2 TBSP coconut oil

1/2 cup pumpkin puree (See end of post to learn how to make it from scratch)

1 TBSP almond butter

1/2 TBSP cinnamon

1/2 tsp ground nutmeg

1/4 tsp ginger powder

A little pumpkin pie spice

Pinch of sea salt

Pumpkin seeds

Raw pecans

Apple filling

3 medium honey crisp apples

1 granny smith apple

1 TBSP real maple syrup

2 TBSP soft coconut oil

1/2 TBSP cinnamon

1/4 tsp nutmeg

A little ginger powder

A little pumpkin pie spice

Directions

Preheat oven to 375F

1) In a large bowl combine all the crisp ingredients.

2) Stir well to combine, taste, and add spices if needed.

(again taste and add spices if needed).3) In another bowl combine sliced, peeled, and cubed apples with the other ingredients and stir well to combine

4) Add apples to a 9.5" pie pan or similar sized baking dish.

5) Top with crisp topping, spread evenly to cover apples, and add pecans and pumpkin seeds pressing them in slightly.

6) Bake for 35-40 minutes or until topping is browned but not burnt.