Pumpkin Spice Crisp (Crumble) with Gingerbread Pecan Topping
Serves: 8
For the filling
  • 200g (1 ½ cups) raw pumpkin, peeled, de-seeded and chopped
  • 4 apples, peeled, cored and chopped
  • 2 tablespoons sugar
  • 1 ½ tablespoons plain flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
For the crumble topping
  • 75g (1 cup) porridge oats
  • 50g (½ cup) plain flour
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 3 tablespoons butter, at room temperature
  • 60g (½ cup) pecans, chopped
  1. Preheat the oven to 180C/350F
  2. Place the chopped pumpkin and apples into an ovenproof dish. Combine the tablespoon of flour, sugar, cinnamon and ginger and sprinkle it over the pumpkin, mixing until coated. Sprinkle the vanilla extract and a tablespoon of water over it all.
  3. In a large bowl mix together the porridge oats, flour, sugar and spices. Add the butter and rub it into the oat mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the chopped pecans.
  4. Sprinkle the oat topping over the pumpkin and apples and bake for 30 minutes or until golden.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/pumpkin-spice-crisp-crumble-with-gingerbread-pecan-topping/