If you’ve ever wished you could eat pie for breakfast and call it healthy—this is for you.
This Pumpkin & Apple Breakfast Crumble is warm, cozy, and packed with fall flavor.
The apples stay soft but not mushy, the pumpkin brings a creamy texture, and the crumble on top? Golden, nutty, and just sweet enough.
I make this when I want something that feels indulgent but still nourishing.
It smells like a fall candle but tastes even better.
What You’ll Need
- 2 medium apples, peeled, cored, and diced
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ⅓ cup chopped pecans (or walnuts)
- 2 tablespoons almond flour (or all-purpose flour)
- 2 tablespoons coconut oil or unsalted butter, melted
- 1 tablespoon brown sugar (optional for topping)
Why I Love This Recipe
This one’s a comfort food winner I come back to every year. The first time I made it, it was chilly out, and I had leftover pumpkin from another recipe. I threw this together, and wow—it became a regular.
- It tastes like dessert but feels like breakfast
- You only need one bowl and one dish
- It’s naturally sweetened and easy to make gluten-free
- The combo of soft apples, creamy pumpkin, and crunchy topping is so satisfying
- It smells amazing while it bakes
Servings & Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Macros (Per Serving)
- Calories: 240
- Protein: 3g
- Fat: 12g
- Carbs: 32g
- Fiber: 5g
- Sugar: 15g
Why This Recipe Works (Quick Science)
The apples give structure and sweetness, while pumpkin adds moisture. Spices bring depth, and the crumble topping uses fat (coconut oil or butter) to coat the oats and nuts, creating a crunchy contrast to the soft fruit base. Baking it uncovered helps the topping get golden and crisp.
Common Mistakes
- Using pumpkin pie filling – it’s pre-sweetened and spiced, so it’ll throw off the balance
- Chopping apples too big – they won’t soften enough in the oven
- Skipping the fat in the topping – it won’t crisp up
- Overbaking – it’ll dry out; 30 minutes is usually just right
What to Serve With
- A scoop of Greek yogurt on top
- A hot mug of chai or black coffee
- Scrambled eggs on the side if you want more protein
FAQ
Can I use fresh pumpkin?
Yes, just roast and mash it first. Make sure it’s not too watery.
Is this gluten-free?
Yes, if you use certified gluten-free oats and almond flour.
Can I make it dairy-free?
Totally—use coconut oil instead of butter.
Does it freeze well?
Yep! Freeze in portions and reheat in the oven or toaster oven for best texture.
Pro Tips
- Use sweet-tart apples like Honeycrisp or Fuji for best flavor
- Add a pinch of clove if you want even more spice
- Let it sit 5 minutes after baking so the filling sets
- Don’t skip the salt—it makes the flavors pop
- For a crunchier topping, broil the last 1–2 minutes
Tools Required
- Medium mixing bowl
- 8×8-inch baking dish
- Rubber spatula or spoon
- Small bowls for spices and melted coconut oil
- Oven mitts
Substitutions & Variations
- Swap pecans for walnuts or sunflower seeds
- Use honey instead of maple syrup
- Add raisins or chopped dates to the filling
- Sub pumpkin with mashed sweet potato
- Add chia seeds for more fiber
Make Ahead Tips
You can prep the filling and topping the night before, store separately in the fridge, then assemble and bake in the morning.
How to Make Pumpkin & Apple Breakfast Crumble
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C).
Step 2: Mix the fruit base
In a medium mixing bowl, combine:
- 2 diced apples
- 1 cup canned pumpkin purée
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Mix well until everything is evenly combined.
Step 3: Spread fruit mix in baking dish
Pour the fruit mixture into an 8×8-inch baking dish and smooth out the top with a spatula.
Step 4: Make the crumble topping
In the same (wiped out) bowl, mix:
- ½ cup rolled oats
- ⅓ cup chopped pecans
- 2 tablespoons almond flour
- 2 tablespoons melted coconut oil or butter
- 1 tablespoon brown sugar (optional)
Stir until everything is coated and clumpy.
Step 5: Sprinkle crumble on top
Evenly sprinkle the crumble topping over the fruit mixture in the baking dish.
Step 6: Bake
Bake uncovered for 30 minutes until the top is golden and the edges are bubbly.
Step 7: Cool & Serve
Let it cool for 5 minutes before serving. Serve warm, optionally with yogurt or a drizzle of extra maple syrup.
Leftovers & Storage
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven at 325°F until warm, or microwave for 30–45 seconds. The topping stays crispier with oven reheating.
Wrap Up
This Pumpkin & Apple Breakfast Crumble is cozy, easy, and a total crowd-pleaser. Whether it’s for a weekend brunch or a weekday treat, it’s the kind of recipe that feels special but fits into everyday life. Give it a try and leave a comment below—tell me how it turned out or ask anything that comes up while you’re baking!