Vegan GF Pumpkin Crisp

I love baking on autumn Sundays. That’s when the house is clean, I will have relaxed from taking a yoga class or two, the fridge will be full from the farmer’s market…and I get to cook or bake with some leisure. In that spirit of not stressing out, I made easy, home-y vegan pumpkin crisp for dessert this weekend. Crumbles are wonderfully no-fuss compared to pies–no worries about the crust turning out just so. This comforting crisp is topped with spiced pecan and oatmeal, with creamy pumpkin filling dotted with melted chocolate-covered raisins. (Feel free to use raisins or chocolate chips instead, I was just feeling cheeky and indecisive).

Vegan Gluten-free Pumpkin Crisp

Filling

1 can unsweetened pumpkin puree

2 tbsp raw brown sugar

1 tbsp tapioca flour

1/2 cup almond milk

1/4 tsp natural vanilla extract

2 tsp cinnamon

1/8 tsp nutmeg

dash cloves

1/2 cup raisins or chocolate chips

Crumble

1 cup rolled oatmeal

1/2 cup pecans, coarsely chopped

3 tbsp raw brown sugar

3 tbsp coconut oil, room temperature

2 tbsp almond milk

1/2 tsp cinnamon

dash nutmeg

dash salt

1. Heat oven to 350 degrees F.

2. In a small bowl, dissolve tapioca flour in almond milk until no lumps remain.

3. In a baking dish, combine pumpkin puree, spices, and sugar. Add the milk mixture and whisk until smooth. Taste and adjust seasoning. Add raisins or chocolate chips.

4. In a medium bowl, combine all crumble ingredients except milk, cutting through the coconut oil to distribute it evenly. Add milk, one tablespoon at a time, until thoroughly mixed and the crumble is the texture of wet sand. (Damp and crumbly).

5. Spoon the crumble mixture on top of the filling. Bake uncovered for 25-30 minutes until the crumble is golden brown and fragrant. Serve warm (with a dollop of vegan vanilla ice cream if desired).