Ingredients:

  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 (15-ounce) can (425g) pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon (15ml) maple syrup
  • 1/2 teaspoon (2.5ml) pumpkin pie spice
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground ginger
  • 1 large (about 200g) Honeycrisp apple, peeled, cored, and diced
  • 1/4 cup (30g) rolled oats
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (30g) brown sugar, packed
  • 2 tablespoons (30g) cold unsalted butter, cubed
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • Pinch of salt
  • Pumpkin seeds (pepitas)
  • Dried cranberries
  • A drizzle of maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. In the small bowl, whisk together pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and ginger. Set aside.
  4. In the large bowl, combine diced apple, oats, flour, brown sugar, cinnamon and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Spread the spiced pumpkin mixture in the bottom of the baking dish. Top with the roasted Brussels sprouts, then sprinkle the apple crumble topping evenly over the top.
  6. Bake for 10-15 minutes, or until the crumble is golden brown and the apples are tender.
  7. Let cool slightly, garnish with pumpkin seeds and dried cranberries (optional), and serve warm with a drizzle of maple syrup, if desired.