Ingredients:

  • 60g almond flour
  • 65g rolled oats
  • 50g coconut sugar
  • 55g cold unsalted butter, cubed
  • 2g ground cinnamon
  • 1g salt
  • 125g whole wheat pastry flour
  • 2g baking soda
  • 2g baking powder
  • 2g pumpkin pie spice
  • 1g salt
  • 115g Greek yogurt, plain
  • 120ml pure pumpkin puree
  • 1 large egg
  • 65g maple syrup
  • 5ml vanilla extract

Instructions:

  1. In a medium bowl, whisk together almond flour, oats, coconut sugar, cinnamon, and salt.
  2. Add the cold, cubed butter to the crumble mixture. Use a fork or your fingers to rub the butter into the dry ingredients until pea-sized clumps form.
  3. Place the crumble mixture in the refrigerator to chill while preparing the batter.
  4. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  5. Sift together the whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl.
  6. In a separate large bowl, beat the egg, maple syrup, vanilla, Greek yogurt, and pumpkin puree until smooth and velvety.
  7. Gradually fold the dry ingredients into the wet ingredients using a spatula, stirring just until combined.
  8. Spread the batter into the prepared pan and top evenly with the chilled crumble mixture.
  9. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.