Classic dish with a twist. Pumpkin and apples are cubed and rosemary and ginger add the flavour profile.
Pumpkin Apple Rosemary Crisp
The red and green of the cranberries and pepitas add a festive note to this delicious autumn/winter dessert. Honestly, I eat the leftovers for breakfast (ok, lunch and dinner too). Full of wholesome ingredients, it’s a knockout cold weather dessert.
Ingredients
- 2 cups pumpkin or squash, 1/2 inch dice
- 2 cups apples, 1/2 inch dice (~2 large or 3 small apples)
- 1 orange, peeled + chopped
- 1 tsp orange zest
- 1 cup dates, chopped
- 2 tbsp fresh ginger, grated or minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp tapioca starch (or rice flour or unbleached flour)
Topping
- 1 cup rolled oats
- 1/3 cup dried cranberries, rough chopped
- 1/4 cup pepitas (pumpkin seeds)
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp star anise (crush whole star with mortar + pestle)
- 2 tbsp coconut oil, melted
Instructions
Base
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Preheat oven to 325º F.
Prepare your mise en place.
Put all base ingredients except starch into large bowl and mix well, ensuring dates not clumped together, then add starch/flour and toss.
Put mixture into 8-inch square baking dish or similar.
Topping
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Combine all ingredients and toss until well coated with the maple syrup and coconut oil.
Spread evenly over base.
Baking
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Bake 45 to 60 minutes until pumpkin is tender (test with fork or toothpick).
Serve warm or at room temp.