This Pumpkin Apple Crisp is so delicious! I love a good baked fruit dessert, and this recipe takes it up a notch by adding in some pumpkin flavor. You’re going to love it!
Pumpkin and apple are a match made in heaven and this apple pumpkin crisp does not dissapoint.
Love pumpkin? Try my Pumpkin Cookies with Cream Cheese Frosting!
I wanted to keep this apple pumpkin crisp recipe gluten and dairy free – which really only affects the crisp topping. If you want a more traditional crumble, feel free to use butter instead of oil.
This pumpkin apple crisp recipe is:
- gluten free
- dairy free
- easy to make
- the perfect fall dessert
Pumpkin Apple Crisp Ingredients
Apples – Honeycrisp or Fuji are my favorite varities for this crisp recipe and what I recommend.
Fresh lemon juice – You can use bottled but fresh is always best.
Pumpkin puree – Not pumpkin pie filling – that’s the wrong type of pumpkin. The Libby’s brand pumpkin puree works best due to its low moisture content.
Coconut sugar – You can substitute brown sugar if you prefer.
Pure maple syrup – I love adding in some maple syrup to my pumpkin recipes. The flavors go so well together.
Pumpkin pie spice – Brings out the pumpkin flavor and perfectly spices the apple.
Ground cinnamon – Bumps up the flavor profile just a bit to make it taste like fall.
Arrowroot powder – Helps to thicken up the apple mixture and gives it an almost caramel texture.
Sea salt – Balances out the sweetness.
Almond flour – flour is needed for the crisp topping. You can substitute whole wheat flour if there’s no need to be gluten free.
Rolled oats – Use gluten free oats if needed.
Avocado oil – Any neutral oil will work
How To Make Pumpkin Apple Crisp
1. First, peel and slice the apples into 1/4 inch slices. Add them to a bowl and mix in the lemon juice.
2. Next, in a separate bowl, combine the maple syrup, coconut sugar, arrorowroot powder, 1 teaspoon pumpkin pie spice, and cinnamon and stir to combine.
3. Then, add the pumpkin mixture (this dish’s best feature) to the apples and stir until the apples are well coated. Dump the apple mixture into the baking dish and set aside.
4. Next, make the crisp topping by adding the oats, sugar, spices, salt, and oil into a mixing bowl and stir to combine. Pour the crumble topping over the apples making sure they are all well covered.
5. Finally, bake in the oven for 35-40 minutes until the crumble is golden brown and the apple mixture is bubbly. And just like that you’ve got a delicious dessert in no time at all!
6. Serve hot with ice cream or dairy free caramel sauce. Store in an airtight container in the fridge for up to 5 days.
Equipment Needed For Pumpkin Apple Crisp
Pumpkin Apple Crisp – Notes
- Add a scoop of vanilla ice cream on top to complete this dish! Or coconut milk ice cream for dairy free.
- You can swap brown sugar for the coconur sugar if you prefer.
- Butter can be substituted for the oil if there is no reason to be dairy free.
- If you like nuts in your crumble add in 1/2 cup chopped pecans to the topping before baking.
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Pumpkin Apple Crisp
For The Filling
- 6 cups apples Honeycrisp or Fuji work best, sliced in thin 1/4 inch slices, about 8 medium apples
- 3 teaspoons fresh lemon juice
- 1/3 cup Libby's pumpkin puree not pumpkin pie filling
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar can sub brown sugar
- 1/4 cup arrowroot powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons vanilla extract
For the Crisp
- 2 cups gluten free oats
- 1 cup almond flour
- 3/4 cup coconut sugar can sub brown sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons avocado oil OR other neutral tasting oil OR cold butter chunks OR dairy free butter. If using butter leave out the extra 2 tablespoons
- 1/2 cup choppped pecans optional
For the Filling
- Preheat the oven to 350℉
- Combine the pumpkin, maple syrup, coconut sugar, cinnamon, pumpkin pie spice, vanilla extract, and arrowroot powder in a bowl and mix to combine. Set aside.
- Peel and core the apples. Cut into thin 1/4 inch slices or just a bit thinner and add them to a large bowl.
- Add the lemon juice to the apples and stir until well coated.
- Pour the pumpkin mixture over the apples and stir until well coated.
- Add the apple mixture to a glass or ceramic 8×8 dish and set aside.
For the Crisp
- Combine the oats, almond flour, coconut sugar, salt, pumpkin spice, and cinnamon into a bowl. Add in the pecans if using. Mix well.
- Add in the oil (or add cubed cold butter if using) and mix. Once initially mixed, I like to use my hands to make sure everything is evenly coated in the oil.
- Pour the crisp mixture over the apple mixture making sure all the apples are well covered.
- Bake for 35-40 minutes until the apple mixture is bubbly, the apples are fork tender, and the crisp is golden brown.
- Store in an airtight container in the fridge for up to 5-7 days.
Hungry for more? Try some of my favorite recipes!
Gluten Free Sugar Cookies
Maple Whipped Cream
Slow Cooker Elderberry Syrup
Gluten Free Cinnamon Cookie Recipe
Paleo Chocolate Chip Cookies
Dairy Free Caramel Sauce
Eggnog Baked Oatmeal
Healthy Cranberry Sauce
Gluten-Free Mummy Cookies
Pumpkin Pie Energy Balls
Paleo Spice Cake with Cinnamon Maple Glaze
Gluten Free Pancakes