Thank you Tillamook for sponsoring this post. Visit your local Publix to buy Tillamook Ice Cream today!
Invitingly warm and aromatic, this Easy Apple Crumble Pie with Butternut Squash is joy at the end of a meal. Serve it with creamy Tillamook Old Fashioned Vanilla Ice Cream and this dessert gets an upgrade to pure bliss!
Close your eyes and imagine this…
Oh, wait… this is a blog post so ditch the eye closing bit…
And just imagine…
Your favorite fruit, tossed with warm, aromatic spices like cinnamon, cardamom, and ginger, along with brown sugar, butter and vanilla.
And then baked to tender perfection along with a crunchy, buttery, topping.
Ah yes…
To me, that’s joy.
But, add a scoop of deliciously creamy Tillamook Old Fashioned Vanilla Ice Cream and that baked fruit and crunchy topping gets an instant upgrade to pure bliss.
Around the holidays, my daughter and I love making crumbles and crisps with seasonal produce.
What is the difference between a crumble and a crisp?
For the longest time, I used the terms “crumble” and “crisp” interchangeably. But then Google University taught me the error of my ways.
Supposedly, crumbles and crisps are similar in that they both involve spiced, sugared, baked fruit. But, it turns out, the topping on a crumble is more cake-like and thicker than the topping on a crisp. Also, the topping on a crisp usually includes oats.
With that said, today I have a bit of a twist on our favorite apple crumble. Today, I have a crumble in the form of a pie and made with two fruits: apples and butternut squash.
I am a huge fan of different textures and flavors in a dish. I like to mix up crunchy and creamy, sweet and salty ingredients all in one as I did in this Brussels Sprouts Kale Sauté with Cranberries & Walnuts.
And, this dessert is no exception. After baking, the apples in this dish are slightly firmer than the creamy baked butternut squash.
I used coconut oil in this Easy Apple Crumble Pie with Butternut Squash, but you can use the same quantity of butter instead for a more buttery, rich, crisp.
Enveloped with a spice mix of cinnamon, cardamom, ginger and a splash of vanilla, and topped with a crunchy combo of oats, gluten-free flour, cinnamon, cardamom, ginger, and brown sugar, this is one inviting crumble pie, your family and friends are sure to enjoy ~ especially when served warm with scoops of creamy Tillamook Old Fashioned Vanilla Ice Cream. Tillamook uses more cream than air in their premium ice cream, making each bite so lusciously smooth and creamy.
The first time I tasted Tillamook ice cream was when my daughter and I were on a road trip down the Pacific Northwest in the summer of 2018.
We had left Manzanita and were on our way to Newport. We took a small detour and stopped at the Devils Punch bowl and were craving a snack when we left. So, we decided to stop by the Tillamook Creamery and try some of their infamous ice creams. Y’all – that was one heck of a delicious pit-stop!
Ever since then, when I have friends and family over and I need a super creamy ice cream to upgrade a crumble, crisp, or pie, I make sure to grab me a couple of cartons of Tillamook at my local store (I usually go to Publix).
Tillamook ice cream is made from only the highest quality ingredients. That means milk from cows not treated with artificial growth hormones, and no high-fructose corn syrup or artificial ingredients.
Tillamook ice cream is the most delicious way to upgrade any traditional dessert this holiday season so make sure you have plenty on hand for those days when you whip up a crumble like this Easy Apple Crumble Pie with Butternut Squash. You can find a Tillamook at a store near you by visiting: https://clvr.li/2OVD5qR.
Ingredients
- 1 frozen pie crust
- Filling for Apple Crumble Pie with Butternut Squash:
- ⅓ tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 2 tsp vanilla
- ¼ cup brown sugar
- 3 tbsp coconut oil / or butter
- 2 cups butternut squash cubed I used pre-cut butternut squash from the produce section
- 2 cups apples chopped approx 1 + ½ an apple
- Topping:
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp cardamom
- ½ tsp ginger
- ½ cup flour
- 4 tbsp coconut oil or butter
Instructions
- Preheat oven to 375 degrees
- Melt the coconut oil by placing it in a microwave-safe bowl and microwaving on high for 20 seconds.
- Add in the ginger, cinnamon, cardamom, salt, brown sugar, and vanilla and mix well.
- Add the chopped butternut squash and apples to an oven-safe dish and toss with the spiced coconut oil mixture. Toss until all the pieces are well coated.
- Spoon into the pie crust and set aside while making the topping.
- Make the topping by mixing the coconut oil (do not melt, just use it in its semi-solid state) with cinnamon, ginger, cardamom, flour, brown sugar, and salt. I used my hands to mix this into bread-crumb like texture. Then the mixture starts to glob up more.
- Sprinkle the topping on top of the filling and bake at 375 for 40-50 minutes.
- Remove from oven and enjoy with Tillamook Old Fashioned Vanilla Ice Cream.
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