Pumpkin Apple Crisp

Mountain White
Mountain White

Recipe created by Lauren Gaskill, Making Life Sweet



For the filling:

  • ½ cup pumpkin
  • 6 apples, sliced thin
  • ½ cup coconut water
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • ¼ cup cassava flour

For the topping:

  • 1 cup oats
  • ¼ cup Canyon Bakehouse gluten-free Mountain White bread, pulsed into breadcrumbs
  • ½ cup cassava flour
  • ½ cup coconut sugar
  • 2 teaspoons chia seeds
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons butter
  • 3 tablespoons coconut oil, melted
  1. Preheat the oven to 350˚ F. Use a spatula to spread pumpkin evenly on the bottom of a medium ceramic baking dish and set aside.
  2. In a medium bowl, mix together the apples, coconut water, cinnamon, maple syrup and cassava flour until combined. Pour apples evenly into baking dish.
  3. In another medium bowl, stir together the oats, breadcrumbs (use a food processor to pulse slices of bread into breadcrumbs), cassava flour, coconut sugar, chia seeds, pumpkin pie spice, and melted butter and coconut oil. Stir until all of the flour is incorporated and the mixture is moistened throughout.
  4. Spoon the oat mixture over the apple-pumpkin filling and use your fingers to break up the mixture until it is evenly distributed. Bake for 45 minutes, or until the top is golden. Let the crisp cool for about 10 minutes before serving.
Tags: Fall, Pumpkin, Holiday