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Gluten-Free Butternut Squash and Apple Crumble with Whipped Coconut Cream

1 · Nov 10, 2019 · Stephanie · 5 Comments

While everyone else is singing zucchini’s praises in the summer I am anxiously awaiting the arrival of fall produce. Especially all the squash varieties that pop up – butternut, delicata, hubbard, acorn. You name it, I LOVE it. So when autumn comes around and graces us with its bounty, I can’t help but constantly cook with it.

Butternut Squash and Apple Crumble with Whipped Coconut CreamQuite possibly the only food that I anticipate coming into season as much as the winter squash, if not more, are apples. Lucky me that they all happen to be in season at the same time! That means they can mingle in my oven, right?

Butternut Squash and Apple Crumble with Whipped Coconut CreamYep, you read that right! I made my favorite apple dessert and put squash in it, too. It was a wild little notion after attempting a butternut ginger crumble with not so awesome results. It was almost like the apples and butternut squash sitting in the produce bowl on the counter started whispering to me.

They looked like a cute little couple. Turns out apples and butternut squash really dig each other!

Butternut Squash and Apple Crumble with Whipped Coconut Cream

Butternut Squash and Apple Crumble with Whipped Coconut Cream

Meg van der kruik
Update your apple crumble recipe with butternut squash and whipped coconut cream. Gluten free and delicious!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 6 people

Equipment

  • Oven
  • 13-inch x 9 inch pan
  • Large mixing bowl

Ingredients
  

For the filling:

  • Coconut oil for greasing pan
  • 1 small butternut squash peeled, seeded and sliced very thin
  • 3 medium sized Granny Smith apples peeled and sliced to the same thickness as the squash
  • 1/4 cup organic cane syrup
  • 2 tablespoons lemon juice
  • 3/4 cup light brown sugar packed
  • 1 tablespoon arrowroot starch can be substituted with corn starch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For the topping:

  • 1 cup gluten free all-purpose flour
  • 1 cup gluten free oats
  • 1/2 cup light brown sugar packed
  • 6 tablespoons very cold unsalted butter or vegan substitute cubed

For the whipped coconut cream:

  • 2 cans full fat coconut milk refrigerated overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
See also
Baked Carrot Crisps with Rosemary and Sea Salt

Instructions
 

  • Preheat the oven to 375° F. Lightly grease a 13-inch x 9 inch with coconut oil and set aside. In a large bowl combine the sliced squash, apples, organic cane syrup, and lemon juice; toss to coat. In a separate small bowl combine the brown sugar, arrowroot starch, cinnamon, and salt; stir to combine. Sprinkle the cinnamon sugar mixture over the apples and squash, toss to combine until all the pieces are evenly coated then cover with tin foil and bake for 20 minutes.
  • Meanwhile in a small bowl, combine the gluten free flour, oats, and brown sugar. Cut in the butter cubes until the mixture resembles coarse crumbs. When the 20 minutes has elapsed, remove the filling from the oven and evenly spread the crumble topping over the entire dish.
  • Bake an additional 25 - 30 minutes until the squash and apples are tender and the topping is lightly browned. Remove from the oven and allow to cool slightly before serving. If desired top with coconut cream.
  • Place both cans of full fat coconut milk in the refrigerator overnight to chill completely. When ready to make the whipped cream remove the cans from the fridge and open with a can opener shaking the contents of the cans as little as possible. Carefully scoop out the solidified cream from the top of your can making sure to try and not scoop any of the coconut water with it. *Reserve the coconut water for another use, like smoothies!
  • With a mixer, whip the hardened coconut cream on medium-high speed until fluffy. Once the mixture begins to resemble whipped cream add in the vanilla and maple syrup; mix again until combined. Use immediately or store in a covered container in the fridge for up to a week.

Notes

Serve warm and eat leftovers within 3-4 days.
Keyword gluten free, vegan
Tried this recipe?Let us know how it was!

Butternut Squash and Apple Crumble with Whipped Coconut CreamPhotos by Ana Stanciu

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Homemade Recipes apple, butternut squash, coconut whipped cream, dessert, gfree, gluten free, vegetarian

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Reader Interactions

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  1. elizabeth says

    November 21, 2013 at 12:10 pm

    this looks so super yummy. i have a friend that hosts that needs more gluten free recipes. i will be sharing this with her to maybe serve at her friendsgiving.

    Reply
  2. Kiersten @ Oh My Veggies says

    November 21, 2013 at 7:12 pm

    Pies seem to take so much effort, so I always love a good crumble recipe. Crumbles are doable! So perfect for Thanksgiving too!

    Reply
  3. Anne-Marie Faiola says

    November 22, 2013 at 1:46 pm

    YUM! This looks awesome, and I love the idea of sneaking a veggie in a dessert!

    Reply
  4. Shikha @ Shikha la mode says

    November 26, 2013 at 2:48 pm

    I never knew you could whip coconut milk – I’m going to do this all the time now!!

    Reply
  5. Alexa says

    December 5, 2013 at 9:13 pm

    4 stars
    YUM! Two of my favorite things! I think I’ll have for breakfast…

    Reply

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