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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