Ingredients:

Fruit filling:

25g dark brown sugar
35g granulated sugar
15g pumpkin puree (store-bought or homemade)
80g water
1 tsp ground allspice
1 tsp ground mixed spice
1 tsp ground ginger
2 tsp ground cinnamon
800g 10mm diced granny smith apple (we recommend skin-on - saves waste & is nutritious)

Crumble topping:
1 pouch (500g) Shortbread Crumble Topping

To serve:
200g pecans
Maple syrup
Sea salt flakes
Ice cream (we recommend vanilla), to serve

Method

Oven temperature
180°C / 160°C Fan / Gas 4

1. Make the filling

Add the first 8 ingredients to a small saucepan. Whisk on medium heat until the sugar dissolves.
Stir the syrup through the apples, then pour into a 20 x 30 cm deep baking dish.
Spread evenly and cover with crumble topping.
Cover with foil and bake for 25 minutes.
Remove the foil and bake for 10 more minutes until crisp.

2. Toast the Pecans

Add pecans to a saucepan on medium heat.
Stir for 2 to 3 minutes until fragrant. Set aside.

3. Serve

Spoon the warm crumble into bowls. Add ice cream, a drizzle of maple syrup and the toasted pecans. Finish with a pinch of flaky salt.