Ingredients:

  • 5 cups peeled and diced baking apples
  • 1/2 cup pumpkin puree
  • 1/4 cup light brown sugar, packed
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tbsp cornstarch
  • 1/4 tsp sea salt
  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your baking dish or line it with parchment paper.
  2. In a large bowl, combine the diced apples, pumpkin puree, brown sugar, lemon juice, cornstarch, and spices.
  3. Stir until every apple piece is encased in the pumpkin mixture. Transfer the filling into the baking dish, spreading it into an even layer.
  4. In a second bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter. Use a pastry cutter or forks to work the butter into the oats until the mixture resembles coarse crumbs with some pea-sized lumps of butter remaining.
  6. Sprinkle the topping evenly over the pumpkin-apple mixture without pressing it down.
  7. Place in the center rack of the oven and bake for 40–45 minutes until the filling is bubbling and the topping is a deep mahogany gold.
  8. Remove from the oven and let it cool for 10–15 minutes to allow the juices to thicken.