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!
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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Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 381mg | Fiber: 4g | Sugar: 22g
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