delightful mini pumpkin apple crisp
Author: Teri Vaughn
Recipe type: dessert, breakfast
Cuisine: American
Serves: 2
- 2 mini pumpkins
- ½-1 apple, (depending on the size of your pumpkins) peeled (or unpeeled - as I prefer) and chopped into small pieces
- juice of ½ lemon
- 1 Tbsp flour - I use gluten-free flour
- 1 Tbsp packed brown sugar or coconut sugar
- 2 Tbsp old-fashioned oats - I use gluten-free organic old fashioned rolled oats
- 2 Tbsp finely chopped walnuts or pecans
- ½ Tbsp butter/ghee, divided
- 1 Tbsp caramel for topping
- Set the oven to 350F
- Cut the top off the pumpkin and hollow it out using a spoon. (save the seeds for your outside critters)
- Mix the apples, lemon juice, flour, sugar, oats and walnuts/pecans together.
- Fill the cavity of the pumpkin, being sure to mound some of the apple crisp on the top.
- Dot with ¼ Tbsp butter/ghee and bake for 30-40 minutes until the pumpkin is soft.
- Drizzle with butter/ghee and caramel and serve while hot. Enjoy!
Recipe by A Wholesome Dish at https://www.awholesomedish.com/delightful-mini-pumpkin-apple-crisp/
3.5.3229