Peach Ginger, Apple Pumpkin Crisp
Can't decide if it's summer or autumn?
Take the summer ginger peach and mix it up with some gorgeous autumn apples and pumpkin for good measure.
This recipe is super easy, no messy mixing, and it heats up so nicely for breakfast or can be a semi-healthy dessert with a big scoop of ice cream on top.
Preheat your oven to 350 degrees.
4 large or 6 medium apples, diced
2 large peaches, diced
1-2 tbsp fresh ginger, grated
1 can pumpkin (not pumpkin pie filling)
Dice up the fruits and put them in a large glass casserole dish. Stir in the pumpkin and mix it up like a salad, covering the apples and peaches evenly. Grate Ginger on top.
Add to that
-a drizzle of maple syrup or honey
-1-2 teaspoons of spices; pumpkin pie spice, cardamom, nutmeg, or your personal favorite spices
- 1 tablespoon of Ceylon cinnamon or 1 teaspoon of regular cinnamon
- 2 teaspoons of vanilla extract
Mix again well, making sure to get the sides towards the middle and back again so that every bite will be perfect!
Crumble on Top:
1.5 cups rolled oats
1 cup flour
3/4 cup brown sugar, (dark or light)
1/2 teaspoon baking powder
1 teaspoon cinnamon
Mix all those ingredients together in a small bowl with a fork. Once they are mixed, pour on top:
1/2 cup (1 stick) of butter, melted. Or you could use coconut oil if you prefer.
Mix slowly to coat, let those crumbles bunch up to become tiny cookies rather than breaking them all down too much.
Spread the crumble mix overtop your base, going once over lightly and then going back over and making sure no spots are left uncovered.
Bake for 40-45 minutes at 350 and allow to cool for as long as you can stand to before eating some. It does hold the heat a long time so this is an excellent dish for a big breakfast or as a dessert for a family dinner or breakfast. For breakfast, you could serve it with some fresh fruit and a drizzle of maple syrup. As a dessert, a big scoop of vanilla ice cream on top makes a wonderful fall alternative to apple pie.