Pumpkin Crumble
Love pumpkin? This crumble will satisfy your taste for all things Fall and pumpkin. Good as a dessert or for breakfast as it is just sweet enough
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Dry Ingredients
  1. 1 1/2 c rolled oats (I used gluten free, but either is fine)
  2. 1/2 c almond flour
  3. 1 tsp cinnamon
  4. 1 tsp baking soda
  5. 1/2 tsp sea salt
Wet Ingredients
  1. 1/3 c coconut oil, melted
  2. 1/4 c yacon syrup (low glycemic)-maple syrup works too
  3. 1 tsp vanilla extract
Filling Ingredients
  1. 3/4 c organic pumpkin puree (not pumpkin pie filling)
  2. 2 TBS yacon or maple syrup
  3. 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350°
  2. Grease a glass pie dish with coconut oil
  3. Mix together pumpkin filling ingredients and set aside
  4. Mix dry ingredients in a bowl and do the same with the wet ingredients in a separate bowl
  5. Combine the dry and wet ingredients, mixture will be crumbly
  6. Press half the crumble into the bottom of the prepared pie dish, spread pumpkin filling over, and then add the remaining crumble mixture on top
  7. Bake for 15-20 minutes or until top turns golden brown
Notes
  1. This would be delicious with a scoop of your favorite coconut or vanilla ice cream
Kim Kane - Health Coach http://workshop.wellnessenlightenment.com/