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+ servings

Butternut Squash and Apple Crumble with Whipped Coconut Cream

Update your apple crumble recipe with butternut squash and whipped coconut cream. Gluten free and delicious!

Course Dessert
Keyword gluten free, vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Meg van der kruik


For the filling:

  • Coconut oil for greasing pan
  • 1 small butternut squash peeled, seeded and sliced very thin
  • 3 medium sized Granny Smith apples peeled and sliced to the same thickness as the squash
  • 1/4 cup organic cane syrup
  • 2 tablespoons lemon juice
  • 3/4 cup light brown sugar packed
  • 1 tablespoon arrowroot starch can be substituted with corn starch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For the topping:

  • 1 cup gluten free all-purpose flour
  • 1 cup gluten free oats
  • 1/2 cup light brown sugar packed
  • 6 tablespoons very cold unsalted butter or vegan substitute cubed

For the whipped coconut cream:

  • 2 cans full fat coconut milk refrigerated overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 375° F. Lightly grease a 13-inch x 9 inch with coconut oil and set aside. In a large bowl combine the sliced squash, apples, organic cane syrup, and lemon juice; toss to coat. In a separate small bowl combine the brown sugar, arrowroot starch, cinnamon, and salt; stir to combine. Sprinkle the cinnamon sugar mixture over the apples and squash, toss to combine until all the pieces are evenly coated then cover with tin foil and bake for 20 minutes.

  2. Meanwhile in a small bowl, combine the gluten free flour, oats, and brown sugar. Cut in the butter cubes until the mixture resembles coarse crumbs. When the 20 minutes has elapsed, remove the filling from the oven and evenly spread the crumble topping over the entire dish.
  3. Bake an additional 25 - 30 minutes until the squash and apples are tender and the topping is lightly browned. Remove from the oven and allow to cool slightly before serving. If desired top with coconut cream.
  4. Place both cans of full fat coconut milk in the refrigerator overnight to chill completely. When ready to make the whipped cream remove the cans from the fridge and open with a can opener shaking the contents of the cans as little as possible. Carefully scoop out the solidified cream from the top of your can making sure to try and not scoop any of the coconut water with it. *Reserve the coconut water for another use, like smoothies!
  5. With a mixer, whip the hardened coconut cream on medium-high speed until fluffy. Once the mixture begins to resemble whipped cream add in the vanilla and maple syrup; mix again until combined. Use immediately or store in a covered container in the fridge for up to a week.

Recipe Notes

Serve warm and eat leftovers within 3-4 days.