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Healthy Oatmeal Pumpkin Crisp

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Filling

  • 115 oz can pumpkin puree
  • 2/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 eggs + 1 egg yolk, whisked
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • pinch of salt

For the Crisp Topping

  • 1 1/2 cups gluten free old fashioned oats
  • 1/2 cup almond flour
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 6 tablespoons unsalted butter, cubed

Method

  1. Make the pumpkin filling: Add the pumpkin puree, maple syrup, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk together until everything is well combined and you have a smooth filling.
  2. Transfer the filling to a 10-inch cast iron skillet that has been lightly greased.
  3. Make the crisp topping: Add the gluten free oats, almond flour, brown sugar, chopped pecans, ground cinnamon, salt, and butter to a mixing bowl. Use your hands to work the butter into the dry ingredients until you have a slightly clumpy crisp topping.
  4. Sprinkle the crisp topping evenly over the pumpkin filling.
  5. Bake the pumpkin crisp at 350 degrees for 30-35 minutes until the top is golden brown and the filling is just set.
  6. Remove from the oven and let cool for 10 minutes before serving with ice cream and a sprinkle of cinnamon. Enjoy!

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