Pink Lady® Apple & Pumpkin Crumble Cake
September 12, 2017
Autumn brisk mornings call for the perfect cup of chai tea and hunk of a crumbly cake. Our apple and pumpkin crumble cake does not disappoint! Warm fall flavors of pumpkin, cinnamon and sweet maple syrup meet your tastebuds. While rich pumpkin pie spices and crisp Pink Lady® apple bites draw you for more. Topped with a sweet and spicey cinnamon ginger crumble for that special bite! Pairs perfectly with a hot cup of coffee or the perfect cup of chai tea! Gluten Free. Grain Free. Dairy Free. Vegetarian.
- Yields: 12 Servings
2 tbsp coconut oil, room temp.
1 small Pink Lady® apple, chopped
1 tbsp vanilla bourbon extract
1In a small bowl, mix together dry ingredients. Add in coconut oil and maple syrup. With a fork, mix until crumble consistency. Set aside until cake is prepared for oven.
1Preheat oven to 325 degrees F. In a large mixing bowl, mix together maple syrup, coconut sugar, vanilla extract, pumpkin and coconut oil. Slowly mix in eggs. Add in dry ingredients: almond and coconut flour, baking soda, spices and salt. Mix carefully. In an 8x8 glass baking pan, oil sides with coconut oil to prevent sticking. Pour in batter and evenly fill all corners. Add crumble on top. Bake for 35-40 minutes. Serve warm with coffee or tea!
Recipe & Photography by Megan Ameral