A delicious and healthier version of apple crisp that is perfect for the holidays.
- 1 medium pie pumpkin
- 2 granny smith apples
- 2 Tbsp coconut sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 Tbsp pumpkin pie spice
- 1/2 cup rolled oats
- 1/4 cup quinoa
- 2 Tbsp pumpkin seeds
- 2 Tbsp maple syrup
- Preheat oven to 375.
- Cut the top off the pumpkin and scoop out the seeds. I used a metal spoon to scrape the sides better. This is a messy step, but necessary!
- Place the pumpkin on a cookie sheet, and bake for 20 minutes.
- Core, then dice the apples. (I left on the skin, but you can peel the apple if you want.)
- In a small bowl, toss the diced apple, coconut sugar, vanilla, cinnamon and pumpkin pie spice. Set aside.
- In another small bowl, mix together the rolled oats, quinoa, pumpkin seeds and maple syrup. Set aside.
- Remove the pumpkin from the oven and fill halfway with the filling. Put half of the topping in, then fill the rest of the way up with the filling. Scoop the rest of the topping on top.
- Bake for another 20 minutes, or until the topping is golden brown and the pumpkin is fork tender.
- Remove from the oven and cool.
- Slice it up and enjoy!
- I liked scraping the pumpkin and eating it with the filling, but Isaac just ate the filling and topping. It’s in the hands of the fork holder. ;)
- Prep Time: 20
- Cook Time: 40