Apple and Pumpkin Crumble with Gingerbread Oat Topping
For the filling:
  • 750g (approx 6) apples, peeled, cored and roughly sliced
  • 6 tablespoons pureed pumpkin (steam fresh pumpkin or squash and puree, or use tinned)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
For the topping:
  • 100g (3/4 cup) plain flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 75g unsalted butter, cubed (or non-dairy butter)
  • 50g (1/2 cup) porridge oats
  • 50g ( ¼ cup) Demerara sugar (or granulated)
  1. Preheat oven to 200C/400F.
  2. Mix the filling ingredients together and place into an ovenproof dish.
  3. In a large bowl, mix the flour and spices together. With fingertips, rub the butter into the spiced flour until it resembles breadcrumbs. Stir in the oats and sugar. Sprinkle over the filling and bake for 25 minutes or until golden. Serve warm or cold.
Recipe by Veggie Desserts at