Let’s all indulge a little with a different kind of treat – Crunchy Pumpkin and Apple Crumble – such a perfect balance: sweetness from apple and maple, butteriness from pumpkin, tang from lemon and crunchiness from the quinoa and roasted walnuts.



Fall is already knocking on our doors and, for the first time in my 34 years, I am so looking forward to it. The weather turned out to be quite mild and sunny in Düsseldorf so far, the local farmer’s markets are bursting with colorful fruits and vegetables and people seem to be friendlier than ever. And I am grateful to be in such an abundant place.

Pumpkins, apples and carrots seem to be the center of attention and I already feel stoked because I eat them like they are going out of season. However, I do have an excuse for that.

The pumpkins and carrots are rich in the phytonutrient beta carotene that protects our cells from free radicals which may cause cancer, aids in preventing heart disease and arthritis, and helps to maintain a good vision.

It is also worth mentioning that beta carotene is fat-soluble, which means it requires to be mixed with dietary fat for a better absorption in your body.

Therefore, I went and made a crust out of nuts with healthy-fats, making sure that my cells get all the benefits out of it. Although apples seem to be pushed away by the super fruits such as berries and pomegranates, they have surprising nutritional benefits that justify the motto “An apple a day keeps the doctor away!”

Did you know that eating an apple before your workout may boost your exercise endurance?! It seems that apples deliver an antioxidant called quercetin, which aids endurance by making oxygen more available to the lungs.



So I thought of a bold choice when Genie from Bunny Eats Design and the gang from Our Growing Edge asked me to join in this month with a new creation. What about some roasted pumpkin and apple in my favorite crumble recipe?!!…such a bold choice for a Crumble, but I loved it. And you will love it too!

As a quick note, Our Growing Edge is a monthly blogging event that push food bloggers to try new things and share the recipes. This month’s host is Corina from Searching for Spice blog. She will be posting the whole roundup in October so be sure to head back again to her blog then.

I am so excited to share it with you guys that I’ve almost forgot to mention how many times I have been cooking this recipe for the past couple of weeks in order to get the best result. I think I tried all the possible combinations: a crispy one ( Crispy Healthy Crumble – get the recipe from here ), another time with blackberries and blueberries, also only with strawberries, then with blueberries and red currant just to mention a few. :)



However, I finally got it, such a perfect balance: sweetness from apple and maple, butteriness from pumpkin, tang from lemon and crunchiness from the quinoa and roasted walnuts. My boyfriend and I love to have it in the morning with Greek yoghurt, but it also makes a great healthy dessert, especially if you spice it up with cinnamon and a pinch of nutmeg and serve it with a scoop of vanilla ice-cream. So let’s all indulge a little with a different kind of treat – Crunchy Pumpkin and Apple Crumble.

Thanks again to Genie and Our Growing Edge for the invitation. I also find some brand new blogs to read and get more inspiration.

Print Crunchy Pumpkin-Apple Crumble Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 8 Ingredients FRUIT FILLING

1 pumpkin (500 g), peeled, deseeded and cut into cubes

1 apple, cut into cubes

CRUMBLE TOPPING

600g rolled oats ( I use the gluten-free ones)

100g white quinoa

1 tbs of flax seeds

1 tbs of coconut oil

1 cup of raw walnuts, crashed

2 tablespoons of maple syrup

1 stick of cinnamon, grated

half of fresh lemon, squeezed

1 cup of unsweetened almond milk

a pinch of nutmeg

1 square of dark chocolate (up to 90%), grated Instructions Preheat the oven to 250°C (~480°F) and fill the 9×9 inch-square baking dish with the fruit filling (cubes of pumpkins and apples). Mix the rolled oats, flax seeds, walnuts, coconut oil, honey, the juice of half a lemon, almond milk and nutmeg thoroughly in a bowl. Pour the crumble filling evenly in the baking dish. Grate a square of dark chocolate and sprinkle the cinnamon over it. Lower the temperature to 180°C (~350°F) and bake for about 40 mins until the crumble is browned and firm. I would highly recommend to try it before serving it. Keep an eye on it as it might take you slightly more or less time depending of which type of oven you’ve got. Notes MAKE IT NUT FREE: Skip the nutmeg. In case you don’t use almond milk o a regular basis, you might use your favorite choice. I haven’t tried it with normal milk, but I guess it should work very well. Get creative, use the ingredients you have on hand and stay healthy! Make sure you only “cook it fit”. 3.2.2885