Easy Apple Crumble Pie with Butternut Squash
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!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 frozen pie crust
- Filling for Apple Crumble Pie with Butternut Squash:
- 1/3 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 2 tsp vanilla
- 1/4 cup brown sugar
- 3 tbsp coconut oil / or butter
- 2 cup butternut squash cubed (I used pre-cut butternut squash from the produce section)
- 2 cup apples chopped (approx 1 + 1/2 an apple)
- Topping:
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp cardamom
- 1/2 tsp ginger
- 1/2 cup flour
- 4 tbsp coconut oil or butter
Instructions
- 1
Preheat oven to 375 degrees
- 2
Melt the coconut oil by placing it in a microwave-safe bowl and microwaving on high for 20 seconds.
- 3
Add in the ginger, cinnamon, cardamom, salt, brown sugar, and vanilla and mix well.
- 4
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.
- 5
Spoon into the pie crust and set aside while making the topping.
- 6
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.
- 7
Sprinkle the topping on top of the filling and bake at 375 for 40-50 minutes.
- 8
Remove from oven and enjoy with Tillamook Old Fashioned Vanilla Ice Cream.