Gluten Free Lemony Butternut Crumble Recipe
Updated Feb 15, 2021, Published Mar 01, 2017
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Every mother has said at some point,“No dessert until you finish your vegetables!” It can be tricky to get kids (or picky adults) to eat enough veggies, and desperate parents (or spouses) are often willing to try just about anything.
But what if your dessert actually contained those veggies and no one knew? Yes, it’s possible! Here is a sweet treat, gluten free lemony butternut crumble recipe, for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.
We may very well need to change that common saying to, “Finish your dessert – and eat your veggies!”
Gluten Free Lemony Butternut Crumble Recipe
Ingredients
For the topping:
- ½ cup almond flour
- 3 tablespoons coconut flour
- 2 tablespoons coconut oil, room temperature
- ¼ cup plain or vanilla rice or pea protein powder
- 1 teaspoon ground cinnamon
- 1 tablespoon whole psyllium husks
- Pinch of kosher or fine sea salt
- ¼ cup xylitol or coconut sugar
- 2 tablespoons unsweetened almond or other non-dairy milk
For the filling:
- 2 cups butternut squash puree, homemade or canned
- Zest of ½ large or 1 small lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom, optional
- Pinch of cloves or nutmeg
- Pinch of kosher or fine sea salt
- ¼ cup xylitol or coconut sugar, to taste
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or spray with gluten-free nonstickcooking spray.
Make the topping:
- In the bowl of a food processor, combine all ingredients, except the milk, until crumbly. Add the milk and pulse several times until the mixture begins to form little clumps (if too dry, add a tiny splash more milk). Scrape out of the processor and set aside.
Make the filling:
- In the same processor bowl (no need to wash it), combine all the filling ingredients and blend well. Pour the filling into the pan and sprinkle with the topping.
- Bake for 20-25 minutes, until the topping is browned in spots. Cool slightly before serving. Top with dairy-free yogurt or whipped cream, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
