Pumpkin Cranberry Spice Crisp
This Pumpkin Cranberry Spice Crisp is a delicious fall-inspired dessert that’s easy to make and packed with flavor. It features a creamy pumpkin spice filling, fresh cranberries for a tart pop, and a crisp oat topping. It’s a perfect choice for holiday gatherings or any time you’re craving something warm and cozy.
Why You’ll Love Pumpkin Cranberry Spice Crisp
- Easy to Prepare: The recipe only requires a few simple steps to put together.
- Seasonal Flavors: The combination of pumpkin spice and cranberries is perfect for the fall and holiday season.
- Vegan & Gluten-Free: Made with coconut milk and gluten-free flour, this dessert caters to different dietary preferences.
- Versatile: It can be enjoyed warm or cold, making it great for any occasion.
What You Need To Make Pumpkin Cranberry Spice Crisp
For the Pumpkin Spice Filling:
- Pumpkin Puree: The base of the filling, providing moisture and flavor.
- Coconut Milk: Adds creaminess to the filling.
- Organic Cane Sugar: Sweetens the mixture.
- Cornstarch: Thickens the filling.
- Vanilla Extract & Sea Salt: Enhance the flavors.
- Pumpkin Pie Spice: Brings warmth and spice.
- Fresh or Frozen Cranberries: Adds a tart contrast to the sweet filling.
For the Crisp Topping:
- Gluten-Free Rolled Oats & All-Purpose Flour: Form the base of the crumble topping.
- Light Brown Sugar: Adds sweetness to the topping.
- Ground Cinnamon & Sea Salt: Bring out the spice and flavor.
- Soy-Free Vegan Butter: Helps bind the topping and adds richness.
How To Make Pumpkin Cranberry Spice Crisp
- Preheat & Prepare the Dish: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Blend the Filling: In a blender, combine pumpkin puree, coconut milk, sugar, cornstarch, vanilla extract, salt, and pumpkin spice. Blend until smooth and creamy. Pour the mixture into the prepared baking dish.
- Add Cranberries: Spread the cranberries evenly over the pumpkin filling.
- Prepare the Topping: In a bowl, whisk together oats, flour, sugar, cinnamon, and salt. Add the melted vegan butter and mix until everything is well-coated.
- Top and Bake: Crumble the topping evenly over the cranberries and gently press down. Bake for 55-60 minutes until the edges are bubbling and the middle is set.
- Cool & Serve: Let the crisp cool for at least 3 hours or overnight before serving.
Commonly Asked Questions
Can I use regular milk instead of coconut milk?
Yes, but keep in mind that coconut milk adds a specific flavor and creaminess. Substituting it may change the texture and taste slightly.
Can I use a different sweetener?
You can experiment with alternatives like maple syrup or coconut sugar, but this may alter the flavor and sweetness level.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also reheat it in the oven to bring back the crispiness of the topping.
Pumpkin Cranberry Spice Crisp
This Pumpkin Cranberry Spice Crisp is a delicious fall-inspired dessert that's easy to make and packed with flavor.
Ingredients
Pumpkin Spice Filling Ingredients:
- 1 15- ounce can pumpkin puree
- 1 13.5- fluid-ounce can coconut milk
- 1 cup 225 g organic cane sugar
- 6 tablespoons 65 g cornstarch
- 2 teaspoons 10 mL alcohol-free vanilla extract
- 1/2 teaspoon sea salt
- 2 teaspoons 4 g pumpkin pie spice
- 1 cup 100 g fresh or frozen cranberries
Crisp Topping Ingredients:
- 1/2 cup 78 g gluten-free rolled oats
- 1/2 cup 63 g gluten-free all-purpose flour
- 1/4 cup 60 g light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3 tablespoons 42 g soy-free vegan butter, melted
Instructions
- Preheat the oven to 350 F and lightly grease an 8-by-8-inch
- baking dish.
- Add the pumpkin, coconut milk, sugar, cornstarch, vanilla, salt,
- and pumpkin spice to a blender and blend until smooth and
- creamy. Transfer to the prepared baking sheet.
- Spread the cranberries evenly over the pumpkin filling.
- Add the oats, flour, sugar, cinnamon, and salt to a bowl and whisk
- to combine. Add the butter and mix until everything is coated.
- Crumble the flour mixture evenly over the top of the cranberries
- and gently press the crumble topping down.
- Bake for 55-60 minutes until the mixture is bubbling around the
- edges and the middle doesn’t jiggle.
- Let cool 3 hours or overnight.
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