Table of Contents for pumpkin crumble
Ingredients
How to make pumpkin crumble
Preparation Video
Tips & Nutrition Facts
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Recipe Video
Amazing orange flavor with sparks of citrus
Pumpkins crumble with oranges without refined sugar – incredibly sweet, chewy and crispy.
To create the base cut pumpkin, mixed with blended oranges and cook it in orange juice. This gives pumpkin an incredible orange flavor – tangy, sweet with sparks of citrus. The crumb topping is incredibly easy to make – you just grind the ingredients in a blender and get a crunchy mixture. I substituted the butter by almond butter. This way you get enough healthy fats and protein by eating this dessert.
If you are a pumpkin lover, check my pumpkin puree with rice – it is my favorite breakfast and is so good to start the day with, because you feel full and satisfied till lunch. Craving something sweet and wanting to have a healthy cake, that is not overloaded with sugar? Pumpkin muffins are so soft and sweet, are made without refined sugar and are low in calories.
How to prepare pumpkin crumble
Ingredients
Crumb topping
- 28 g rusks broken into pieces
- 40 g cutted dried apricots
- 16 g almond butter
Base
- 320 g pumpkin*
- 4 medium oranges total weight 900 g
- 10 g maple syrup
- 1 teaspoon of cinnamon
- ⅓ tsp nutmeg
- a pinch salt
Instructions
- For crumb topping combine 28 g broken into pieces rusks, 40 g cut dried apricots and 16 g almond butter. Grind in a blender to crumbs.
- Remove the peel of 2 oranges. Remove the thickest pith of the oranges and the seeds (but there is no need to remove all the pith perfectly, just cut the thick parts). Crush peeled oranges in a blender. Press the juice of 2 oranges (around 150 g).
- Put it in a pan (without oil): 320 g of pumpkin* cut into pieces, 2 blended oranges, juice from 2 oranges (about 150 g), 10 g of maple syrup, 1 teaspoon of cinnamon, ⅓ tsp nutmeg, a pinch of salt.
- Cook the mixture in a pan for about 15 minutes on medium heat. When the pumpkin becomes soft, mash it a little bit (there still should be small pieces inside). Cook for another 10 minutes.
Lets bake a crumble
- Put the base into the baking form (pumpkin orange mixture) and cover it with crumb topping.
- Bake at 180 C (355 F) for 10 minutes until the crumbs are browned.
Nutrition
Tips
*I use the Hokkaido variety. There is no need to remove the skin from this variety of pumpkin.
