John Myers
Pumpkin Crumble
The perfect pumpkin crumble recipe with a picture and simple step-by-step instructions.
*** CRUMBLE ***
- 3 tbsp Olive oil
- 1 tsp Salt
- 0,5 tsp Black pepper
- 1 pinch Nutmeg
- 1 Cup Chickpeas canned drained
- 0,75 Cup Instant oatmeal
- 4 tbsp Sunflower seeds
- 3 tbsp Olive oil
- 0,5 tsp Salt
- 0,25 tsp Black pepper
- 0,25 tsp Chilli flakes
- Wash the pumpkin, cut off both ends and cut in half. Remove cores and fibers. (Wash the seeds and remove the fibers – recipe for roasted pumpkin seeds in my KB)
- Now cut the pumpkin into cubes approx. 2×2 cm, mix well with olive oil and the spices. Put the pumpkin cubes in a baking dish, press them together so that they are as one layer as possible.
- Put in the oven at 200 * C and bake until they are soft and have a little color – about 45 minutes.
- When the pumpkin is ready, distribute the chickpeas between and over the pumpkin cubes. (The pumpkin cubes shrink during baking).
- Prepare the crumble: simply mix all the ingredients together well and distribute them evenly over the pumpkin and the chuckle.
- Put back in the oven for another 15 minutes.
- Tastes hot, warm or at room temperature.
- It MUST be served with a sauce, otherwise it will be very dry! I made a yogurt sauce.
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