Ingredients:

  • 6 large Granny Smith Apples (approx. 3 lbs / 1.36kg), peeled and diced
  • 1/2 cup pumpkin puree (120g)
  • 1/3 cup maple syrup (80ml)
  • 1 tbsp lemon juice (15ml)
  • 1 tsp vanilla extract (5ml)
  • 2 tsp ground cinnamon (5g)
  • 1/4 tsp ground nutmeg (0.5g)
  • 1 cup old fashioned rolled oats (90g)
  • 1 cup all-purpose flour (125g)
  • 1/2 cup brown sugar (100g), packed
  • 1/2 cup cold unsalted butter (113g), cubed
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Peel and core the Granny Smith apples, cutting them into uniform 10mm pieces.
  2. In a large bowl, toss the diced apples with pumpkin puree, maple syrup, lemon juice, vanilla, 1 tsp cinnamon, and nutmeg.
  3. Pour the apple mixture into a 9x9 inch baking dish, smoothing it with a spatula to create an even layer.
  4. In a medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, 1 tsp cinnamon, and salt.
  5. Add the cold, cubed butter to the dry mixture. Using your fingers or a fork, rub the butter into the flour mixture until it looks like coarse wet sand with some pea-sized lumps remaining.
  6. Sprinkle the oat crumble evenly over the pumpkin apple base.
  7. Bake in a preheated oven at 375°F (190°C) for 35–40 minutes until the topping is golden brown and the filling is bubbling.