Ingredients

The following ingredients have 6 Servings
  • 2 and 1/2 granny smith apples (peeled and cubed (about 4 cups))
  • 1/2 butternut squash (peeled and cubed (about 2 and 1/2 cups))
  • 1/4 - 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/4 cup water
  • For the crumble:
  • 1 cup gluten free oats
  • 1 cup Bob's Red Mill gluten free flour
  • 1/4 - 1/2 cup brown sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon cinnamon
  • 1/3-1/2 cup olive oil
  • 1/2 cup sliced almonds

Instruction

  • Preheat oven to 425 degrees F.
  • In a large bowl toss apples, and squash with 1/4 - 1/2 cup brown sugar (depending on how sweet you want it) and 2 teaspoons cinnamon.
  • Place in a baking dish, add water, and bake covered for 20 minutes.
  • In a bowl combine oats, flour, brown sugar, cocoa powder and cinnamon. Mix.
  • Add olive oil and mix - allow some clumps to remain. Add almonds and mix.
  • Top apple squash mix evenly with the crumble and bake for an additional 20 minutes, uncovered, or until lightly browned and crispy on top.