Pumpkin Crumble with Roasted Marshmallows [ AIP – Paleo ]

This festive Pumpkin Crumble with Roasted Marshmallows is the perfect dessert for your Halloween, Thanksgiving, or even Christmas celebration meal! With a whole lot of fresh pumpkin and apples, a dash of cinnamon, creamy coconut milk, and delicious vanilla marshmallows, this little number is sure to please even the pickiest eater around the table.

The recipe calls for fresh pumpkin, peeled, and diced.  Check out this tutorial to make quick work of the task! All you need is a chef’s knife and a good vegetable peeler.

Not so fast! Before you scroll down to grab the recipe, let me tell you a little bit about the marshmallows! Not every marshmallow will do. The traditional kind you can purchase at the grocery store is full of high fructose corn syrup, a big no-no on the Autoimmune Protocol. What you need is AIP-friendly marshmallows, like the ones you can find at Sweet Apricity.

The vanilla marshmallows of Sweet Apricity are AIP-compliant, crafted with simple ingredients like grass-fed beef gelatin, organic marshmallow root powder, and organic honey. They’re ready to top hot chocolate, roast over campfires, or satisfy any sweet craving!

Kitchen note: this pumpkin crumble with roasted marshmallows is freezer friendly. Thaw slowly in the refrigerator a couple of days in advance.

Looking for more crumble recipes? Check out this apple crumble or this rhubarb crumble.

Pumpkin Crumble with Roasted Marshmallows [ AIP - Paleo ]

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP)

Author: Sophie Van Tiggelen

Cuisine: Paleo Autoimmune Protocol

Ingredients

• 12 ounces (2 1/2 cups) diced pumpkin
• 2 large apples (such as Honeycrisp or Gala), peeled and diced
• 3/4 cup full fat coconut milk
• 3 tablespoons maple syrup
• 3/4 teaspoon ground cinnamon
• 1/3 cup cassava flour
• 1/3 cup tigernut flour
• 2 tablespoons coconut flour
• 2 tablespoons granulated date sugar (or coconut sugar)
• 3 1/2 tablespoons coconut oil, melted
• 3 tablespoons unsweetened applesauce
• 1 to 2 packs of AIP vanilla marshmallows

Instructions

1. Preheat the oven to 350°F and place the rack in the middle.
2. In a large bowl, combine pumpkin, apples, coconut milk, maple syrup, and cinnamon. Mix well, transfer to a baking dish and cook in the oven for 15 minutes.
3. Meanwhile, combine cassava flour, tigernut flour, coconut flour, and date sugar. Mix well.
4. In a small bowl, whisk together coconut oil and applesauce. Add to the dry ingredients and mix with a rubber spatula to obtain a smooth and crumbly dough.
5. Spread the crumbly dough over the pumpkin and apples. Continue to cook in the oven for 20 minutes.
6. Add marshmallows over the crumble crust and cook for an additional 10 minutes.

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