Bramley-Butternut Crumble

This crumble was inspired by a conversation with my mother.  We were discussing various fall and winter dishes that we like to make. 

This has sweet-tart, warm, full flavor.  The Bramley apples, which are a green, tart cooking apple, sweeten with baking; leaving just enough tartness to give a kick to the earthy, warm flavor of the butternut squash.

Filling:

1 Butternut Squash peeled and cut into ¼ inch slices.

2 Bramley Apples, peeled, cored, sliced into ¼ inch slices

¼ cup chopped pecans

2 Tbsp. Sweet potato flour/starch

1 ½ tsp. sugar

2 tsp. cinnamon

Sprinkling of mace

Topping:

¾ cup ground almonds

¾ cup brown rice flour

¾ cup coconut flakes or desiccated coconut

¼ cup gluten-free rolled oats (optional can be omitted if you are sensitive to oats)

¾ cup brown sugar

1 tsp. mace

1 tsp. cinnamon

½ tsp. nutmeg

½ cup coconut oil (in soft solid state), or dairy free margarine

Directions:

Preheat Oven to 150°C or approx. 300°F

Prepare 9x13 glass baking dish lightly oiled (less than ¼ tsp.) with olive oil.

Place sliced squash and apples in large bowl. Sprinkle sweet potato flour, sugar cinnamon over them and mix until all pieces are coated. Place coated pieces into prepared baking dish. Sprinkle pecans over the apples an squash in the pan and then give all a very light sprinkle of mace. Set aside.

In the large bowl you just used stir all the dry ingredients together until all evenly mixed. Cut in the coconut oil or margarine with two knives until crumbly and well distributed. This will be very crumbly. Evenly distribute the mixture over the squash and apple mixture.  Place in oven for 30-45 minutes. Topping is still a good bit crumbly. Cool for about 10 minutes.

Serve warm, with coconut whipped cream or a dairy free ice “cream”.