Spice up a traditional gluten free butternut squash apple crisp by making it vegan and healthier! Topped with a delicate crumble of oats, brown sugar, cocoa powder, almonds and olive oil. The ultimate Thanksgiving dessert!
Can you believe Thanksgiving is right around the corner? I mean literally days away? I can barely accept the fact that it’s 2015, so it’s going to take me a while to even understand where 11 months of the year have gone.
Where will you be spending the Thanksgiving holidays this year?
Oddly enough, D and I will be spending it together in Costa Rica – worlds away from friends and family. Such is the life of two digital nomads. I have literally not spent Thanksgiving in the same spot over the course of the last 4 years.
In 2012 D and I were cycling around Lugu lake in China, and came back to our hostel exhausted to be futher disappointed upon discovering that the electricity was out. So much for that Skype video chat with family! In 2013 we were hiking to Annapurna Base Camp in Nepal with two friends. And last year we were in Florida – in the midst of our cross country road trip. There D has some family and I have my best friend and all her family so that was a proper American Thanksgiving, turkey and stuffing included.
And this year we’ll be in Costa Rica, without turkey and stuffing but we will sure have dessert. I don’t even know if they sell whole turkeys around here and while I do love stuffing, it just doesn’t seem appropriate without the proper full spread.
Thanksgiving dessert though? Well that can stand its own ground. Instead of a classic apple crisp I wanted to add some excitement to this traditional dessert. The first two ideas to pop into my head were to make it gluten free and vegan and then I thought about adding butternut squash and cocoa powder into the mix.
Pumpkin gets added to all the fun desserts and butternut squash is always left on the sidelines it seems. Well not around here. There’s no pumpkin in sight in Costa Rica (or at least in the tiny village where we are housesitting) but butternut squash is always available.
To turn this butternut squash apple crisp recipe gluten-free I used Bob’s Red Mill Gluten Free 1-1 Baking Flour and Gluten Free Oats.
I am no stranger to Bob’s Red Mill products and am always purchasing their various flours – all of which are top notch. Gluten Free baking can get a bit tricky because there isn’t a perfect 1-1 gluten free flour replacement for all purpose flour but Bob’s Red Mill has created their own blend that is an exact substitute. The flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum. No need for any additional flours or special ingredients. Click here for a Bob’s Red Mill coupon.
With the Gluten Free Oats the combination of the two made for the perfect crumble topping.
To create this delicious gluten free butternut squash apple crisp the first step is peeling the apples and butternut squash – trust me this is the worst step, so once you’re done with this you’re golden.
Toss both of those with a sprinkling of brown sugar and cinnamon and bake together in a bit of water to get those apple juices going.
In the meantime mix up the crumble. In a bowl combine the oats, flour, cinnamon, sugar, a bit of cocoa powder and then add in the olive oil (or coconut oil). Mix that together – I left mine a bit clumpy so that the crumble would have a few clusters in it. I added the cocoa powder to bring in a bit of a chocolaty taste and loved that. Add some sliced almond in the end.
Once the apples and squash have softened, remove the pan from the oven and top with the crumble topping. Bake for an additional 20 minutes – keeping an eye on the crumble so it doesn’t burn.
The end result is a soft and sweet base topped with a crunchy oat crumble. Absolutely perfect. The delicate sweetness of the squash balances out the stronger taste of the apples and creates the perfect fall Thanksgiving dessert. If you didn’t know what you were bringing to Thanksgiving dinner this is it right here. And trust me nobody will even think this is both vegan and gluten free!
Make this butternut squash apple crisp in advance (as in today) and just pop into the oven to heat it up when you’re ready.
Optional but highly recommended is to serve this with a generous few scoops of vegan chocolate ice cream. I may or may not have gone overboard with the three scoops pictured below.
Hey it’s the holidays right?!
Spice up a traditional gluten free apple crisp by making it vegan and healthier with the addition of butternut squash! Topped with a delicate crumble of oats, brown sugar, cocoa powder, almonds and olive oil. Even more depth of flavor here!
15 minPrep Time
40 minCook Time
55 minTotal Time
- 2 and 1/2 granny smith apples, peeled and cubed (about 4 cups)
- 1/2 butternut squash, peeled and cubed (about 2 and 1/2 cups)
- 1/4 - 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 cup water
- For the crumble:
- 1 cup gluten free oats,
- 1 cup Bob's Red Mill gluten free flour,
- 1/4 - 1/2 cup brown sugar
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1/3-1/2 cup olive oil
- 1/2 cup sliced almonds
- Preheat oven to 425 degrees F.
- In a large bowl toss apples, and squash with 1/4 - 1/2 cup brown sugar (depending on how sweet you want it) and 2 teaspoons cinnamon.
- Place in a baking dish, add water, and bake covered for 20 minutes.
- In a bowl combine oats, flour, brown sugar, cocoa powder and cinnamon. Mix.
- Add olive oil and mix - allow some clumps to remain. Add almonds and mix.
- Top apple squash mix evenly with the crumble and bake for an additional 20 minutes, uncovered, or until lightly browned and crispy on top.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.