Friday, November 05, 2010

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

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.

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