Pumpkin Apple Crumble


It’s not fall without a pumpkin apple crumble! The combination of apples and cinnamon with the moist pumpkin is amazing. The crumble gives the whole dish a nice crunch alongside the tender apples and dense pumpkins. This is a great treat for friends, family and co-workers and whosoever you cherish.


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.


Apples – use whatever variety you like or a mixture.

Pumpkin puree – this is a great way to use up a can.

Flour – for the bulk of in the crumble topping.

Oats – for a lovely texture to the crisp topping.

Butter – to clump the oats and flour in the classic topping.

Sugar – I like to use a chunky brown sugar, such as demerara/turbinado/sugar-in-the-raw, but any sugar will work.

Spices – ginger, cinnamon, allspice, nutmeg, cloves – they give a wonderful gingerbread flavor.


This recipe is quite simple, just like other crisps.

To view the whole ingredient list and process, scroll down to the recipe card after following this step-by-step visual guide.

Collage: 1 bowl of apples, spices and pumpkin puree, 2 poured into a baking dish, 3 flour and spices in a bowl, 4 mixed and butter added.

In a bowl, combine the apples, pumpkin, and spices.
In a baking dish, spread the ingredients out evenly.

Mix the flour with the remaining spices in a bowl. Add the chilled butter cubes.

Collage: 1 bowl of butter and flour mixed, 2 sugar and oats added, 3 on crumble, 4 baked.

When the flour mixture resembles breadcrumbs, add the butter and stir to combine.

Add sugar and oats by stirring.

Bake for 25 minutes after spreading the mixture over the filling.


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.


Make it vegan: swap the butter for a dairy-free version. Be sure to check that your sugar is vegan too.

Make it gluten-free: use gluten-free plain flour and gluten-free oats. Be sure to check all labels though.


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.


Every mouthful of this delectable gluten-free pumpkin apple crisp combines apples and pumpkin with warm fall spices. If you adore all things pumpkin and have an abundance of recently picked apples, this treat is ideal for you to create.

This nutritious pumpkin apple crisp is the ideal solution if you’re wondering what to do with all of those apples following a weekend spent gathering apples and pumpkins. This crisp, which is made gluten-free with basic ingredients and a lot of seasonal love, is certain to become a fall favorite that you’ll want to prepare repeatedly.

We recently returned from an annual trip to a Michigan apple orchard and pumpkin field where we went apple-picking. the kind where apples are still available for picking directly off the branch and pumpkins are still on the vine in the field. I was in the autumn mood because it was such a lovely, crisp day.

I played with my dog, Pumpkin, in the pumpkin patch while we gathered northern spy, empire, and red delicious apples.

The cherry on top was that I had one of the best apple cider donuts ever, which gave me the idea to create a healthy apple and pumpkin dish. This gluten-free, nutritious pumpkin apple crisp!

Fall isn’t complete without pumpkin and apples, and I really adore combining the two, as I did in this pumpkin apple baked oatmeal. This time, I wanted a crisp with substantial cooked apple chunks and a buttery oat-pumpkin seed topping! To get additional fiber in each bite, I left the peel on the apples.

When I added pumpkin puree to the apple mixture, it baked together so flawlessly that it appeared as though I had spread pumpkin butter over the apples. For this crumble that will have you going back for seconds, I used gluten-free granola, oats, pumpkin seeds, and gluten-free flour from Trader Joe’s.

Siggi’s pumpkin spice yogurt and a drizzle of melty peanut butter are my favorite toppings, but you can also use ice cream, pumpkin spice whipped cream, or both!

how to make a healthy pumpkin apple crisp


  • apples (I used empire, northern spy and a honeycrisp)
  • pumpkin puree
  • pumpkin seeds
  • butter
  • gluten free flour
  • coconut sugar
  • cinnamon
  • nutmeg
  • pumpkin pie spice

Healthy Pumpkin Apple Crisp {gluten free}

This pumpkin apple crisp perfectly captures the essence of autumn. It’s ideal for any fall occasion and as it bakes, your entire house will smell great!

PREP TIME10 mins

COOK TIME45 mins

SERVINGS10 servings


  • Filling:
  • 4-5 medium-large apples some tart (like granny smith or northern spy, some sweet (like honeycrisp)
  • 1 lemon juiced
  • 1/2 tsp. lemon zest grated
  • 1/3 cup pumpkin puree
  • 1/2 cup coconut sugar or sub organic cane sugar
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp arrowroot starch or cornstarch for thickening
  • 3/4 tsp fresh grated ginger
  • 1 pinch nutmeg
  • Topping:
  • 1 cup gluten-free rolled oats*
  • 1/2 cup gluten-free flour*
  • 1/2 cup 1 stick grass-fed butter, melted and cooled ***
  • 1/3 cup pumpkin seeds pepitas
  • 1/4 cup coconut sugar or sub brown sugar
  • 1/4 cup pecans roughly chopped
  • 1/4 tsp sea salt
  • 1 tsp. pumpkin pie spice
  • 1 tsp ground cinnamon
  • gluten-free granola I love this pumpkin one from Purely Elizabeth!


  • Set oven to 350 degrees Fahrenheit.
  • Keep the skin on the apples for more fiber and wash before slicing them thinly.
  • Add to a sizable mixing bowl, then add the rest of the filling ingredients on top. Combine by tossing.
  • Fill a 9 by 13 baking dish with the apple and pumpkin mixture.
  • Add all topping ingredients to a different small bowl. After combining, break up any sugar clumps with your fingers. In a uniform layer, pour over the apples.
  • Bake uncovered for 45 to 50 minutes, or until the filling bubbles and the apples are very soft to the fork.
  • Serve with ice cream or pumpkin spice Greek yogurt and, if preferred, top with additional gluten-free granola.
  • For up to three days, store the leftovers covered in the refrigerator. Use the microwave to reheat.


  • You are welcome to use regular oats and whole-wheat or whole-wheat pastry flour if gluten is not a concern.

*** To quickly cool butter, microwave a glass of water until warm or hot, then drain the water and set the cup over the butter.

Pumpkin Apple Crumble Cake

The best fall cake ever might be pumpkin apple crumble! It is topped with a fantastic crumble and is quite moist with pumpkin and caramel apples. You’ll want to prepare it repeatedly since it’s so tasty!

Sheet cake: double the ingredients and make a 9×13 inch cake.

  •  Total Time: 1 hour 30 minutes
  •  Yield: 6 to 8 servings 1x



For the apples:

  • 2-3 tablespoons butter
  • 3 granny smith apples, peeled, cored, and cut into cubes
  • 3 tablespoons brown or muscovado sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract (optional)

For the cake:

  • 1 ½ cups (210g) all-purpose or cake flour
  • ½ cup brown sugar
  • ½ cup white sugar
  • ⅓ cup unsalted butter, at room temperature
  • ½ teaspoon salt
  • 1 cup pumpkin puree, at room temperature
  • ⅓ cup sour cream, at room temperature
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • A few grindings fresh nutmeg
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 2 eggs, at room temperature


For the apples:

  1. In a large skillet over medium heat, melt the butter.
  2. When it foams, add the apples and simmer for about 2 minutes on high heat, or until they start to soften.
  3. Spread sugar over the apples, mix, and cook over medium-high heat, stirring constantly, until caramelized.
  4. After adding cinnamon, turn off the heat.
  5. Mix in the vanilla, if using.
  6. While baking the cake, let cool.

For the cake:

  1. Set the oven to 350°F.
  2. A 8-inch square pan can be greased or sprayed.
  3. In a sizable bowl, combine the flour, butter, light brown sugar, and salt.
  4. Mix thoroughly until crumbly using an electric mixer, a pastry cutter, or your hands.
  5. Measure out two and a half to three cups of the mixture and put it aside. Topping for the crumble will be this.
  6. Pumpkin puree, sour cream, 2 tablespoons of sugar, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and vanilla should be mixed in with the remaining crumble.
  7. Just until combined, beat.
  8. Beat while adding eggs until fully integrated. Avoid overmixing.
  9. Spread the mixture evenly as you pour it into the pan.
  10. Sprinkle the apples with caramel on top.
  11. The crumble that was saved to top the apples.
  12. A tester put in the center should come out clean after baking for an hour or until brown.
  13. Allow to cool for 20 minutes on a wire rack.
  14. Remove from the pan and allow to fully cool.
  15. Serve with ice cream, whipped cream, and perhaps a sprinkle of caramel sauce at room temperature or heated.
  16. Refrigerate leftovers after keeping them covered at room temperature for a day.


Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Spices – use your favorite mix or blend, or purchased pumpkin pie spice mix. Increase or decrease as your palate dictates. You’ll be eating this cake so adjust to your taste.

Vanilla – I always use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.

Apples – I always use Granny Smith (green apples) for baking because they are more acidic and most recipes have sugar, so the balance is perfect. They also hold their shape well while baking. But any baking apple you like can be used.

Homemade pumpkin puree: if not using canned pumpkin and want to use homemade

Make ahead: you can make the crumble and keep it in the refrigerator or freezer for a couple of weeks in an airtight container. The apples can be caramelized the day before and kept refrigerated, well covered. The whole cake can be made a day ahead and kept in plastic wrap or well covered in the refrigerator.

Serving: we eat it at room temperature, but you can also serve it slightly warm with a scoop of ice cream and a drizzle of caramel sauce, similar to the apple dump cake.

Variation: make a sheet cake! This is a great cake to serve at large gatherings or holidays, especially Thanksgiving. Simply double the ingredients and use a 9×13 inch cake pan. Then cut into squares.

  • Prep Time: 30
  • Cook Time: 60
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/9
  • Calories: 368
  • Sugar: 31.6 g
  • Sodium: 301.7 mg
  • Fat: 16.7 g
  • Carbohydrates: 51.1 g
  • Protein: 4.7 g
  • Cholesterol: 81.6 mg

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