Crumble is one of my favorite desserts!
But today I know that topping is anything but healthy for my gluten-sensitive digestion. So I’ve investigated an alternative way to get an interesting crust without the flour.
This recipe, with the quinces and the pumpkin, becomes a small taste of autumn, which you can eat as dessert or even as breakfast.
Quince and Butternut Squash Crumble
- two large quinces, peeled and diced
- half a butternut squash peeled and diced
- the juice of half an orange
- 1 cup sugar-free apple puree
- 1 tablespoonful of ground flaxseed
- 1 coffee spoon of cinnamon
- 1 cup of cold water
- 1 cup gluten-free oats
- 1/2 cup of almond flour
- 1/3 cup of pumpkin seeds
- 1/3 cup of sunflower seeds
- 4 tbsp maple syrup
- 4 tbsp coconut oil
- 1/4 tsp of cinnamon
Peel the quinces and cut into small cubes.
In order for them not to darken, drop the peeled quince in a bowl with water and some lemon juice.
Put the cut quinces, the half orange juice, and the cup of water in a pan over low heat. Let it stew calmly for 15 minutes.
Peel the pumpkin and cut into cubes of the same size. Add the pumpkin cubes to the quinces and let stew for another 10 minutes.
Heat up the oven to 180ºC/360ºF.
Prepare the crumble topping by placing all ingredients in a food processor and pulsing until it has a consistency of coarse sand.
When the quince and pumpkin are cooked, drain everything and place them on your crumble tray. Pour the apple puree over them and mix carefully. Sprinkle with the cinnamon and flax seeds.
Distribute the crumble topping to make an even layer.
Place in the oven for 30 minutes.
You can eat this crumble as a dessert, as a snack and even for breakfast.
It combines with coconut yogurt, or natural Greek yogurt, for an interesting contrast of textures.
Other Pumpkin Recipes
Pumpkin and Coconut Soup
Pumpkin and Orange Smoothie