John Myers
Ingredients for 4 servings:
- 250 g butternut squash
- 250 g apples, sour, peeled
- 1 tsp cinnamon powder
- 2 tbsp lemon juice
- 3 tbsp maple syrup
- 100 g wheat flour type 405
- 100 g oat flakes, fine
- 150 g sugar
- ½ tsp cocoa powder
- 100 g butter, room temperature
- 2 tbsp, heaped pumpkin seeds, chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Peel and core the pumpkin, cut into 1 cm thick slices, and then dice. Dice the apples in the same way. Mix with the apple pieces, cinnamon, maple syrup, and lemon juice. For the crumble dough, knead all ingredients well and grate into crumbles. Fill one or two casserole dishes with the apple and pumpkin mixture and cover with the crumbles. Preheat oven to 200°C (top/bottom heat) and bake the crumble for about 30-35 minutes. Enjoy while still warm. Tip: Also delicious chilled with cream or a little vanilla sauce. Can also be used as a small dessert.
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