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Pumpkin Crisp with Oats (Dairy-Free & Gluten-Free Friendly) Recipe

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4.3 from 2 reviews

A delicious and cozy Pumpkin Crisp featuring a tender pumpkin filling and a crunchy oat crumble topping. This dairy-free and gluten-free friendly dessert is perfect for fall and holiday seasons, baked to golden perfection and served warm for a comforting treat.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Oatmeal Crumble

  • 1/2 cup dairy-free butter, softened to room temperature
  • 3/4 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/4 cups rolled oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Pumpkin Pie Filling

  • 1 can (15oz) pumpkin puree, not pie filling
  • 3/4 cup Nature’s Charm evaporated coconut milk
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3 tbsp cornstarch

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 350 degrees F. Grease a casserole dish with coconut oil to prevent sticking and ensure easy serving.
  2. Make Oatmeal Crumble: In a large bowl, combine the softened dairy-free butter, brown sugar, and vanilla extract. Use a handheld electric mixer or stand mixer to cream together until the mixture is light and fluffy, about 1-2 minutes. Then add the all-purpose flour, rolled oats, baking powder, and salt. Fold everything together until evenly combined, using hands if preferred for better mixing.
  3. Prepare Pumpkin Pie Filling: In another large bowl, whisk together the pumpkin puree, evaporated coconut milk, granulated sugar, pumpkin pie spice, vanilla extract, salt, and cornstarch until the mixture is smooth and uniform in texture.
  4. Assemble the Crisp: Transfer the pumpkin filling into the greased casserole dish. Evenly sprinkle clumps of the oatmeal crumble on top of the pumpkin mixture, ensuring good coverage for a crunchy topping.
  5. Bake: Place the casserole dish in the preheated oven and bake for approximately 30 minutes or until the oatmeal crumble topping is light golden brown and the filling is set.
  6. Cool and Serve: Remove the crisp from the oven and allow it to cool for 10 minutes. Serve warm either on its own or with a scoop of vanilla ice cream for extra indulgence. Enjoy!

Notes

  • This recipe uses dairy-free butter and coconut milk, making it suitable for dairy-free and vegan diets.
  • Ensure you use pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
  • For a gluten-free version, verify that your rolled oats and all-purpose flour are certified gluten-free.
  • Letting the crisp cool slightly before serving helps the filling to set up properly.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/pumpkin-crisp-with-oats-dairy-free-and-gluten-free-friendly-recipe/