Ingredients:

  • 600g peeled and sliced Granny Smith or Honeycrisp apples
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp maple syrup
  • 245g pure pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 90g rolled oats
  • 65g almond flour
  • 50g coconut oil, chilled
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, toss the sliced apples with lemon juice, cinnamon, and 1 tbsp maple syrup.
  3. Spread the apples evenly across the bottom of a 9x9 inch baking dish, pressing them down slightly.
  4. In a medium bowl, whisk together the pumpkin puree, 2 tbsp maple syrup, pumpkin pie spice, salt, and vanilla extract until smooth.
  5. Pour the pumpkin mixture over the apples and spread into an even layer using a spatula.
  6. In a small bowl, combine the rolled oats, almond flour, cinnamon, and salt.
  7. Cut in the chilled coconut oil using a fork or fingers until the mixture resembles coarse crumbs with pea-sized lumps.
  8. Stir in the remaining 2 tbsp maple syrup until the topping is clumped together.
  9. Sprinkle the topping evenly over the pumpkin layer.
  10. Bake for 35-40 minutes until the edges are bubbling and the topping is deep mahogany-gold.