Pumpkin and apple crumble is a lovely dessert made of apples swimming in butter and rich, gooey cinnamon This is a light and easy dessert to make and tastes amazing. The crumble topping gives this dessert a great texture and taste. For a more intense cinnamon flavour you can also mix in 2 teaspoons of cinnamon into the fruit mixture. The dish is delicious either way.
APPLE AND PUMPKIN CRUMBLE
This dessert recipe for Apple and Pumpkin Crumble (crisp) is straightforward but delicious. The sweet and fragrant gingerbread oat topping is the ideal finishing touch for a bed of apples and pumpkin.
Everyone like apple crisp, but I’ve transformed it into an apple pumpkin crumble with gingerbread topping to make it ideal for the fall and winter.
It comes together quickly, is simple to prepare, and is flavorful.
The fragrances that flood the house as this pumpkin crisp cooks are amazing, too!
Apple (or pumpkin) chunks are combined with pumpkin puree before being covered in a crisp coating flavored with gingerbread. So easy, yet so incredible.
This pumpkin crumble is quick and a lot simpler to make than pie crust, which may be time-consuming.
I adore anything pumpkin-related.
Pumpkin Cupcakes, Pumpkin Pie, and Pumpkin Donuts… I could continue. And on.
So I hope you try this recipe for pumpkin crumble and enjoy pumpkin as much as I do. We love it as a family, and I hope that your family will love it as well.
WHY YOU’LL LOVE THIS RECIPE
a variation on the traditional apple crumble.
The topping of gingerbread crumble is a taste explosion.
a fantastic way to finish off a can of pumpkin puree.
Use up any leftover apples or even some pears because this recipe is adaptable.
Simply reheat it to serve after preparing it ahead of time.
INGREDIENTS YOU’LL NEED
3 lbs of pumpkin, to give 1 lb 14 oz when peeled and deseeded, cut into 2-inch pieces
2 tart cooking apples (2 lbs)
1/2 stick butter
1/2 stick sugar
2 tablespoons lemon juice
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup golden raisins
vanilla ice cream for serving
FOR THE TOPPING
2 cups all-purpose flour
1/2 cup plus 2 tablespoons light brown sugar
2 tablespoons raw cane sugar or demerara sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plus 2 tablespoons cold butter
Set the oven to 375 degrees.
Peel and core the cooked apples, then add them to the large pan with the chunked, peeled pumpkin. Add them to the pan together with the butter, sugar, lemon juice, spices, and raisins after cutting them into pieces equal in size to the pumpkin.
The pumpkin and apple should soften after 10 to 20 minutes of cooking over medium heat with a lid partially covering the pan. The time range was chosen because pumpkin cooking durations might vary greatly.
Pour the delicate pumpkin and apple into a dish with a diameter and depth of about 10 inches.
In a bowl, combine the flour, baking powder, and baking soda. Rub in the cold butter until the mixture resembles coarse oatmeal. You can do this with your hands or a standalone mixer. Sprinkle the crumble topping equally over the pumpkin and apple in the serving dish after stirring in the light brown sugar with a fork. Finally, scatter the raw cane sugar over top. Cook the dish for 45 minutes, rotating it once to ensure even coloring.
Before serving the crumble, give it about 20 minutes to stand. Vanilla ice cream is preferred.
This delectable dish is overflowing with autumnal flavor and combines chunks of delicate pumpkin with sweet chopped Granny Smith apples. These miniature crumbly pies contained sour cranberries, freshly squeezed lime for some tang, vanilla extract, and spices like ginger, cloves, and cinnamon in addition to two of the most seasonal elements for Autumn. This crumble can be made in a sizable baking dish and divided when serving, but the presentation in the ramekin is less messy (and cuter).
For this crumble or crisp, any apple variety may be used. The contrast of the sweet gingerbread topping with the sour ones is great if you utilize them. It becomes a sweeter dessert if you use sweeter apples. Use your preferred!
If you don’t have pumpkin, you may substitute butternut squash for it in this pumpkin crumble recipe.
A scoop of vanilla ice cream might go well with your pumpkin crumble.
For a traditional British style of serving crumble, sprinkle generously with custard.
cold or warm serving.
Replace the apple (or a portion of the apple) with a few cubes of fresh butternut squash or pumpkin.
Add a few chocolate chips on top.
Add some freshly grated ginger to the fruit filling.
Substitute pumpkin pie spice for the gingerbread ingredients.
Replace brown sugar with white sugar.
To the topping, add some chopped pecans or other nuts.
Add a few frozen berries.
What is the difference between crumble and crisp? Although they’re both desserts made of baked fruit with a crumbly topping, the difference is that crumble usually contains oats, while crisp doesn’t. They’re very similar though and depending on where you’re from, people may call them either name.
How long does pumpkin crumble last in the fridge? It’s best eaten within 3 days.
Change the butter with a dairy-free kind to make it vegan. Verify that your sugar is vegan as well.
Use gluten-free plain flour and gluten-free oats to make it gluten-free. Check all of the labels, though.
STORAGE AND FREEZING
How to store crumble: Cover the completely cooled pumpkin crumble with plastic wrap or a lid and refrigerate for up to 3 days.
How to freeze crumble: You can freeze baked or unbaked crumble in a sealed freezer-safe container for up to 3 months. Thaw the crumble overnight in the fridge and then cook or heat.