Ingredients:

  • 4 cups (600g) Granny Smith or Honeycrisp apples, peeled and diced
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) pure maple syrup
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1.5g) sea salt
  • 1 cup (90g) rolled oats
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Combine the diced apples, pumpkin puree, maple syrup, cornstarch, cinnamon, pumpkin pie spice, and salt in a medium bowl. Toss until the apples are thoroughly coated in the pumpkin mixture.
  2. Spread the apple-pumpkin mixture evenly into the bottom of a 9-inch glass pie plate or baking dish.
  3. In a large bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  4. Add the chilled, cubed butter to the dry mixture. Use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps.
  5. Preheat the oven to 375°F (190°C).
  6. Sprinkle the oat topping evenly over the pumpkin-apple base.
  7. Bake for 35–40 minutes, or until the fruit filling is bubbling around the edges and the topping has turned a deep mahogany-gold.