Give me something with pumpkin spice or the traditional Dutch speculaas this season and I am happy. The spicy flavour of speculaas just makes everything better. And because I don’t want to eat only speculaas chunks and kruidnoten this season (Dutch treats that you should definitely give a try!), I am also making healthy recipes with pumpkin spice and this healthy pumpkin spice crumble is an example of that. Such a delicious breakfast!

What do you need (for 2 portions)

• 100 g blueberries and raspberries (I used frozen fruit)
• 100 g strawberries (I used frozen strawberries)
• 1-2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp maple syrup
• 60 g oatmeal*
• 20 g gluten-free flour
• 20 g butter or coconut oil, melted (this recipe is vegan if you use coconut oil)
• 1 tbsp pumpkin spice
• A pinch of salt

*Use certified gluten-free oatmeal if you have to eat strictly gluten-free.

How to make the healthy pumpkin spice crumble

One portion crumble contains 316 calories, 48 g carbs, 6 g protein and 12 g fat. 

1. Pre-heat the oven to 180 degrees Celsius (350 F).
2. Heat the fruit in a small pan until it has softened. Mash a bit with a fork. Add two tablespoons water and one tablespoon cornstarch. Stir through and leave to simmer for two more minutes on low heat. If the mixture is too liquid you can add an extra tablespoon of cornstarch.
3. Melt the butter or coconut oil. Put the oatmeal, flour, melted butter or coconut oil, pumpkin spice, a pinch of salt and maple syrup together in a bowl. Stir together until you have a sticky mixture.
4. Put the fruit into an oven dish and divide the crumble on top.
5. Bake the crumble in the oven for about 30-35 minutes until the top is crispy and brown.

Enjoy! 

Will you let me know if you make my healthy pumpkin spice crumble? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

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Healthy pumpkin spice crumble

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• Author: Karlijn
• Total Time: 40 mins
• Servings: 2 1x

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Description

A healthy pumpkin spice crumble with red fruits. A super tasty autumn recipe! Low FODMAP, gluten-free, lactose-free and vegan.

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Ingredients

Scale 1x2x3x

• 100 g blueberries and raspberries (I used frozen fruit)
• 100 g strawberries (I used frozen strawberries)
• 1–2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp maple syrup
• 60 g oatmeal*
• 20 g gluten-free flour
• 20 g butter or coconut oil, melted (this recipe is vegan if you use coconut oil)
• 1 tbsp pumpkin spice
• A pinch of salt

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Instructions

1. Pre-heat the oven to 180 degrees Celsius (350F).
2. Heat the fruit in a small pan until it has softened. Mash a bit with a fork. Add two tablespoons water and one tablespoon cornstarch. Stir through and leave to simmer for two more minutes on low heat. If the mixture is too liquid you can add an extra tablespoon of cornstarch.
3. Melt the butter or coconut oil. Put the oatmeal, flour, melted butter or coconut oil, pumpkin spice, a pinch of salt and maple syrup together in a bowl. Stir together until you have a sticky mixture.
4. Put the fruit into an oven dish and divide the crumble on top.
5. Bake the crumble in the oven for about 30-35 minutes until the top is crispy and brown.

• Prep Time: 5 mins
• Cook Time: 35 mins

Nutrition

• Serving Size: 1
• Calories: 316
• Fat: 12
• Carbohydrates: 48
• Protein: 6