Low-Sugar Pumpkin and Apple Crumble

Ingredients

• 1 lb. butternut squash cubes
• 4 apples, chopped
• 1 T butter
• 1/3 cup + 1 T sweetener of your choice
• 1 tsp. ground cinnamon
• 1/4 tsp. pumpkin pie spice
• 1 cup rolled oats, preferably buzzed in the food processor or mini-processor until they're partly ground
• 1/2 cup almond meal
• 1/2 cup + 1 T sweetener of your choice
• 1/4 C butter

Directions

1. Heat the oven to 400F/200C. Coat a large glass or crockery casserole dish with non-stick spray. An oval dish measuring 13″ long and 9″ across at its widest point works well.
2. Cut the butternut squash into evenly sized cubes, aiming for about 1/2 inch square.
3. Melt 1 T butter in a large non-stick frying pan, then begin cooking the squash gently over low heat while you prep the apples.
4. Peel and chop the apples into small pieces, adding each one to the pan as you go. Stir in the sweetener, cinnamon, and pumpkin pie spice, then cook until the squash has softened quite a bit, about 10 minutes.
5. While the fruit and squash cook, pulse the oatmeal in a food processor or mini-processor until it turns into coarse, small crumbs.
6. In a plastic bowl, stir together the almond meal, processed oatmeal, and sweetener.
7. Take the butter out of the freezer. With the large holes of a metal grater, grate enough butter to measure 1/4 cup, using the markings on the butter wrapper as your guide.
8. Work the grated butter into the oat mixture with a pastry blender or fork until the butter is evenly worked through and the topping has a crumbly texture.
9. Transfer the cooked squash and apple mixture to the prepared casserole dish. Scatter the crumble topping evenly over the fruit and squash.
10. Bake for 30 minutes, until the filling is gently bubbling and the top is lightly browned.
11. Serve hot.