Description
Get ready to taste fall on a sheet pan! This golden, caramelized duo of pumpkin and apple is roasted to perfection, then crowned with a nutty cinnamon crumble that crackles with cozy flavor. Whether you’re feeding a crowd or craving a solo comfort meal, this dish brings warmth, crunch, and autumn magic to every bite. One pan, zero stress, all the feels!
Ingredients
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2 cups cubed pumpkin or butternut squash (pat dry)
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1 large apple, cubed (Honeycrisp or Braeburn)
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1 tbsp olive oil or melted butter
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½ tsp cinnamon
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Salt & pepper to taste
Crumble Topping:
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¼ cup chopped pecans or walnuts
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2 tbsp almond flour
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1 tbsp coconut flour or oats
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1 tbsp melted butter (or coconut oil)
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1 tsp cinnamon
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1 tsp maple syrup or honey
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Optional: Fresh thyme for garnish
Instructions
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Preheat: Oven to 400°F (200°C). Line sheet pan with parchment.
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Toss & Season: Combine pumpkin, apple, oil, cinnamon, salt, and pepper. Spread in single layer—no crowding!
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Roast: Bake 20–25 min, flipping once, until edges caramelize and fork-tender.
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Mix Crumble: In a bowl, mash together all crumble ingredients until sandy.
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Top & Finish: Sprinkle crumble over roasted veggies. Bake 5–7 more min until golden. Garnish with thyme.
Notes
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No soggy topping! Add crumble after roasting.
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Want savory? Add rosemary and garlic instead of cinnamon.
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Prep ahead: Roast base and keep crumble separate—combine before final bake.
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Calories: 190 Cal
- Fat: 12g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g