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
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
1/2 cup raisins or chocolate chips
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
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).
Also see: Pink Vegan Vanilla Hazelnut Frosting
Photo: Peaceful Dumpling