Chunks of tender pumpkin and sweet chopped Granny Smith apples come together in this tasty dessert that is bursting with fall flavor. In addition to two of the most seasonal ingredients for Autumn, these tiny crumbly pies also included tart cranberries, freshly-squeezed lime for some tang, vanilla extract, and spices like ginger, cloves, and cinnamon. You can prepare this crumble in a large baking dish and divide it when serving, although the ramekin makes for a mess-free (and adorable) presentation, as well.

Pumpkin and Apple Crumble [Vegan]

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Serves

6

Cooking Time

60

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Ingredients

For the Filling:

  • 1 cup pumpkin, peeled, seeded and cut into small cubes
  • 2 Granny Smith apples, peeled, cored, and cut into small cubes
  • 2 tablespoons vegan butter
  • 1/4 cup sugar
  • 1/2 cup dried cranberries
  • 1 tablespoon freshly-squeezed lime juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

For the Topping:

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/3 cup brown sugar
  • 1/3 cup cold vegan butter, cut into small pieces
  • 1 tablespoon sugar
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Preparation

  1. Preheat the oven to 350°F. Grease six individual ramekins.
  2. In a non-reactive pan, add the pumpkin and the apple cubes along with the vegan butter, sugar, lime juice, vanilla, cinnamon, ginger, and cloves. Cover and cook over medium heat, moving occasionally, until the pumpkin and apple are soft, about 15-20 minutes.
  3. Divide the pumpkin and apple mixture evenly into the ramekins. Now it’s time to make the topping.In a food processor, combine the flour, baking powder, cinnamon, baking soda, and brown sugar and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.
  4. Sprinkle the topping evenly over the fruit. Sprinkle the sugar over the topping.
  5. Bake until the topping is lightly browned and the juices are bubbling thickly around the edges, 45-60 minutes.Transfer to a rack to cool down. Serve when warm. 
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