Pumpkin Crumble, this easy pumpkin pie crumble recipe is the perfect Autumn breakfast on a cold day. The sweetness of the pumpkin makes it a perfect breakfast ingredient.
Pumpkin for breakfast
Pumpkin is my favorite Autumn vegetable (or is it actually fruit?). The flavor is perfect in sweet dishes as well as savory ones. After I made delicious cookies with pumpkin, I was hungry and had some pumpkin left. So I decided to make this Autumn Crumble. Crumble is one of my favorite dishes when the days get colder. You can put all the fruit you have left in it, add some spices and honey and you are ready. Delicious with some yogurt or quark and you have a very nutritious breakfast..
Recipe Pumpkin Crumble
- 200 grams pumpkin cubes
- 2 pears
- 5 grams gingerbread spices (1 teaspoon)
- 5 grams ginger (1 teaspoon)
- 1 table spoon almond flour + 50 grams
- 1 table spoon honey + 50 millilitres
- 50 grams oatmeal
- 20 grams coconut oil
How to make it?
Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Put the pumpkin cubes in a mixing bowl. Peal the pear and cut into cubes as well, also add to the bowl.
Next add the gingerbread spices, ginger, 1 table spoon of almond flour and 1 table spoon of honey.
Mix these ingredients properly. And divide over the bottom of the oven dish.
Let the coconut oil melt slowly on low heat fire. In the meantime mix the rest of the almond flour in the mixing bowl and also add the rest of the honey and the oatmeal. At last add the coconut oil once melted.
The crumble is also finished. If you find it to wet you can add some extra flour. If you find it to dry you can add some extra coconut oil.
Crumble this on top of the mixture in the oven dish and bake for 30 minutes in a preheated oven.
Let the crumble cool down a bit and you can enjoy this healthy Pumpkin Crumble. Lovely with some yogurt or quark.
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