While everyone else is singing zucchini’s praises in the summer I am anxiously awaiting the arrival of fall produce. Especially all the squash varieties that pop up – butternut, delicata, hubbard, acorn. You name it, I LOVE it. So when autumn comes around and graces us with its bounty, I can’t help but constantly cook with it. Quite possibly the only food that I anticipate coming into season as much as the winter squash, if not more, are apples. Lucky me that they all happen to be in season at the same time! That means they can mingle in my oven, right?
Yep, you read that right! I made my favorite apple dessert and put squash in it, too. It was a wild little notion after attempting a butternut ginger crumble with not so awesome results. It was almost like the apples and butternut squash sitting in the produce bowl on the counter started whispering to me. They looked like a cute little couple. Turns out apples and butternut squash really dig each other!
Butternut Squash and Apple Crumble with Whipped Coconut Cream
Yield 6 -8
- For the filling:
- Coconut oil for greasing pan
- 1 small butternut squash; peeled, halved and seeds discarded, sliced very thin
- 3 medium sized Granny Smith apples; peeled and sliced to the same thickness as the squash
- 1/4 cup organic cane syrup
- 2 tablespoons lemon juice
- 3/4 cup packed light brown sugar
- 1 tablespoon arrowroot flour/starch, can be substituted with corn starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- For the topping:
- 1 cup gluten free all purpose flour
- 1 cup gluten free oats
- 1/2 cup packed light brown sugar
- 6 tablespoons very cold unsalted butter or vegan substitute, cubed
- For the whipped coconut cream:
- 2 cans full fat coconut milk, refrigerated overnight
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 375° F. Lightly grease a 13-inch x 9 inch with coconut oil and set aside. In a large bowl combine the sliced squash, apples, organic cane syrup, and lemon juice; toss to coat. In a separate small bowl combine the brown sugar, arrowroot starch, cinnamon, and salt; stir to combine. Sprinkle the cinnamon sugar mixture over the apples and squash, toss to combine until all the pieces are evenly coated then cover with tin foil and bake for 20 minutes.
- Meanwhile in a small bowl, combine the gluten free flour, oats, and brown sugar. Cut in the butter cubes until the mixture resembles coarse crumbs. When the 20 minutes has elapsed, remove the filling from the oven and evenly spread the crumble topping over the entire dish.
- Bake an additional 25 - 30 minutes until the squash and apples are tender and the topping is lightly browned. Remove from the oven and allow to cool slightly before serving. If desired top with coconut cream.
- Place both cans of full fat coconut milk in the refrigerator overnight to chill completely. When ready to make the whipped cream remove the cans from the fridge and open with a can opener shaking the contents of the cans as little as possible. Carefully scoop out the solidified cream from the top of your can making sure to try and not scoop any of the coconut water with it. *Reserve the coconut water for another use, like smoothies!
- With a mixer, whip the hardened coconut cream on medium-high speed until fluffy. Once the mixture begins to resemble whipped cream add in the vanilla and maple syrup; mix again until combined. Use immediately or store in a covered container in the fridge for up to a week.