If you know me, you know I love turning my sourdough discard into delicious sourdough delights. I also love making older recipes new with creative fun touches to (in this case) potentially improve upon an old favorite.
Pumpkin pie? Good.
Apple crumble? Good.
Put them together, and WHAT A WIN. The crumble topping is filled with so much flavor and the perfect buttery melt-in-your-mouth texture that pairs so well with the flavor-packed soft-as-velvet pumpkin pie filling. And bonus points for an easy as pie (see what I did there?) recipe everyone is sure to love!
We enjoyed it this with wonderful friends on Thanksgiving this year with scoops of homemade vanilla ice cream. And every one of us went back for more, and I am oh so thanksful.
And now, I plan to make this one for every holiday gathering all season long. It’s so simple and you can prep the components a couple days ahead and make it the day before so it sets in the fridge overnight, making things even easier, especially if your hosting this holiday season. This might be new favorite dessert, but you’ll have to bake it and see for yourself.
WHAT YOU NEED: Pumpkin pie filling: Crumble topping: Equipment: WHAT YOU DO: Preheat your oven to 350F. Pulse all of the topping ingredients in the food processor till nice and crumbly and then set aside. Spray your dish with a little avocado oil or rub with a bit of butter. Whisk together the pie filling ingredients until smooth, and then pour into the dish. Par-bake the filling for 15-20 minutes until just beginning to set. Then, pull it out, evenly disperse the crumble topping across the top of the filling and bake for another 20-25 minutes, until the top is golden brown. It is ok if there’s still a slight jiggle at the center. ENJOY!! I hope this brings your kitchen as much joy as they did ours. Thanks for reading, friends! If you do enjoy this one, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always! Hugs, Laurapumpkin pie crumble
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