… with Gluten Free, Dairy Free Crumble Topping
Seasonally fresh ingredients bring out the most flavorful and satisfying culinary experiences. What better way to experience Autumn than to pair apples and pumpkins together in your Fall baking? Our Peek-a-Boo Baked Apple Pumpkin Duo brings out the sweet-tart, bright apple flavor complemented by the mellow richness of pumpkin. We bake them together, really together, with our crumble topping infusing into the duo adding a layer of sweet, nutty delight to every bite. Since everything is baked right inside the pumpkin shell, enjoying the comforts of apple or pumpkin pie requires no traditional pie crust. And serving up individual “duo”s is easy, creative, and festive. Just wait until you see your guests’ faces when you share this Autumn dessert. Celebrate Fall!
Prep time: 25-30 minutes
Baking time: 45-50 minutes, ovens vary
Baking temp: 350º
Resting time: 20+ minutes
Ingredients for pumpkins and apples:
4 Wee-B-Little pumpkins, or 4 small pumpkins (just large enough to each accept whole, uncut apple)
4 teaspoons margarine, I used Earth Balance Natural Buttery Spread (red tub)
4 medium Granny Smith or Cortland apples
Ingredients for crumble topping:
1 cup gluten-free all-purpose flour, I used Authentic Foods Bette’s Gourmet Four Flour Blend
1/2 cup margarine, or dairy free substitute, I used Earth Balance Natural Buttery Spread (red tub)
2/3 cup packed light brown sugar
1/3 cup finely ground almonds, or you can use almond meal
1 Tbsp whole flax meal, I used King Arthur Flour Gluten Free Whole Flax Meal
1/8 − 1/4 tsp kosher salt
1 tsp ground cinnamon (McCormick’s is gluten-free)
Directions for pumpkins:
Pre-heat oven to 350º. Wash outside of pumpkins and dry. Slice of tops of pumpkins and scrape all seeds and stringy matter from top and inside of pumpkins. Discard the scrapings. With a fork, prick the inside of the pumpkins gently around sides and bottoms, not piercing through to the exterior. Place pumpkins in a baking dish, rub one teaspoon of margarine around inside of each pumpkin, and pre-bake on center rack for 20 minutes, or until inside flesh of pumpkins is just fork-tender, but not completely cooked or soft.
While pumpkins are pre-baking, make topping and set aside. If pumpkins become fork-tender before you’ve completed the next steps, just remove from oven (keeping oven set to 350º), leaving them in baking dish, and let rest until you’re ready.
Directions for the crumble topping:
It is best to make the topping while the pumpkins are pre-baking, and before coring the apples, so the apples do not turn brown from prolonged exposure to the air.
Combine all topping ingredients in a medium to large bowl. Using your fingertips, mix well, until all ingredients are blended together to form a lumpy crumb mixture, with no separation of ingredients.
The crumble topping is ready to use at this point. (If you choose to double your topping recipe, extra topping can be stored in a resealable freezer bag, making as air tight as possible, and frozen for later use. This makes it fast and easy to add this crumble topping to other desserts, without adding the extra prep time or mess. If freezing for a later date, there’s no need to thaw before using.)
Wash and core apples, being sure all seeds are removed. Slice off a thin top layer of each apple. When the pumpkins are finished pre-baking, gently insert one apple into each pumpkin. Spoon, or gently push, crumble topping between inside wall of each pumpkin and outside of each apple. Spoon more topping into the center hollow of each apple and allow some topping to flow over top. This will settle into the duo during baking. Bake at 350º for 25-30 minutes, or until the apple pierces easily with a fork but is not mushy. Transfer baking dish from oven to a cooling rack and allow duos, still in baking dish, to rest for 20 minutes. Duos are best served warm but are delicious at room temperature also. For extra indulgence, top with a dollop of Rich’s RichWhip Non-Dairy Whip Topping.