This pumpkin apple crisp is the perfect recipe to try out this holiday season. You will love the crisp apple, tender pumpkin and the tasty and sweet topping!
One of my favorite dessert recipes my mom makes is apple crisp. I actually like it better than apple pie (shh don’t tell my brother I said that!), because I love the filling and crunchy topping. Apple pie is great, don’t get me wrong, but I love me some apple crisp! So when I was thinking of healthier holiday recipes to share with y’all, one of my first ideas was to create a lighter version of apple crisp. To be honest, it’s not that bad for you to begin with, but I decided to give it a fun “Becca” twist that I loved… the pumpkin! Not only does it make it look awesome, but the pumpkin mixed with the apple crisp was so good. I loved it, and it’s definitely a perfect recipe to try this Thanksgiving or Christmas.
To make this recipe a little healthier, I swapped granulated sugar with some coconut sugar. If you haven’t given coconut sugar a try yet, you need to! The flavor reminds me a lot of brown sugar, and I’ve used it as an alternative in many of my recipes. They have all turned out fine, and I can’t tell the difference. Coconut sugar is made from the sap of the coconut palm, and actually contains some nutritious qualities, which regular table syrup or high fructose corn syrup do not. Although there’s still not a lot of data concerning coconut sugar yet, it has been found to contain many of the nutrients found in the coconut palm. Some of those nutrients include iron, zinc, calcium and potassium. It also has a lower glycemic index than regular sugar, since it contains a fiber called inulin which has been shown to slow glucose absorption. However, it is important to remember that this is still sugar, and high in calories. It’s not a miracle sugar, or something you should be eating in spoonfuls everyday. It is a little better than table sugar, which is why I choose to use it. So, that being said, consume responsibly, my friends!
What is your favorite “lightened up” holiday recipe? Share it in the comments below!
Pumpkin Apple Crisp
- 1 medium pie pumpkin
- 2 granny smith apples
- 2 Tbsp coconut sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 Tbsp pumpkin pie spice
- 1/2 cup rolled oats
- 1/4 cup quinoa
- 2 Tbsp pumpkin seeds
- 2 Tbsp maple syrup
- Preheat oven to 375.
- Cut the top off the pumpkin and scoop out the seeds. I used a metal spoon to scrape the sides better. This is a messy step, but necessary!
- Place the pumpkin on a cookie sheet, and bake for 20 minutes.
- Core, then dice the apples. (I left on the skin, but you can peel the apple if you want.)
- In a small bowl, toss the diced apple, coconut sugar, vanilla, cinnamon and pumpkin pie spice. Set aside.
- In another small bowl, mix together the rolled oats, quinoa, pumpkin seeds and maple syrup. Set aside.
- Remove the pumpkin from the oven and fill halfway with the filling. Put half of the topping in, then fill the rest of the way up with the filling. Scoop the rest of the topping on top.
- Bake for another 20 minutes, or until the topping is golden brown and the pumpkin is fork tender.
- Remove from the oven and cool.
- Slice it up and enjoy!
- I liked scraping the pumpkin and eating it with the filling, but Isaac just ate the filling and topping. It's in the hands of the fork holder. 😉