Squash Crumble


Filling Ingredients

3 1/2 cups peeled yellow squash (can use zucchini too)

1 tbsp lemon juice

1 tbsp coconut sugar

1/2 tbsp cinnamon

1 snack size applesauce

Crumble Ingredients

1/2 cup walnuts

1/2 cup pecans

1/4 cup almond meal

1/2 tbsp coconut sugar

1/2 tsp cinnamon

1 tbsp melted coconut oil

1 tbsp maple syrup


Slice your squash into 1/4 inch pieces and put in a bowl. Add the lemon juice applesauce, sugar, and cinnamon & mix. Pour into a 8×8 or 8×10 dish. Rinse your bowl or get a fresh one out. Chop up the pecans and walnuts. Mix them with the sugar, almond meal, syrup, coconut oil, and cinnamon. Spread evenly over the squash. Bake at 375 for 40-50 minutes (depending on how cooked you want your crumble).

I baked mine for 40 minutes to give it a little stiffness. I liked it better as leftovers the next day straight cold from the fridge.


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