Cranberry, Apple, Pumpkin Crumble

Inspired by what was in my farm box this week, I made this crumble.  It was soooo good.  The kids gobbled it up.  I've been experimenting with wheat-free and sugar-free baking and this is a great option.  I think it's good enough for a Holiday dessert.

Cranberry, Apple, Pumpkin Crumble

Base

1 small sugar pie pumpkin, peeled and cubed

4 apples, peeled and cubed

1 pint fresh cranberries

2 T pumpkin pie spice

½ t salt

Toss ingredients and place in a 9X13 pan.

Topping  (I like a lot, you could do less)

1 ½ c butter

2 ½ c rolled oats

1 c maple sugar

1 t salt

Cut butter into oats with sugar and salt in a food processor.  Distribute evenly over pumpkin mixture.

Bake at 350 for 1 hour or until pumpkin is very soft.  Drizzle 1/3 c of maple syrup over the top when it comes out of the oven and serve.

Here's a picture before I put the topping on.