To celebrate Autumn in its full glory, I have made a healthy pumpkin crumble. I was inspired by the orange and beige hues around me. It’s been only a week that it’s got colder here in Rome. The days are shorter but we’ve been blessed with sunny days that get quite warm in the afternoon. Right after the early sunset they give in to Autumn chill.
*For the pumpkin puree, cut the pumplin into 4 or 6 pieces, deseed it and bake it with a little water in the pan until tender. Scoop the flesh out and blend.
**For a vegan version replaces butter with cold-pressed coconut oil. —Saghar Setareh
1 20cm pan
Steel Cut Oats
1 and half teaspoons
a nutmeg, grated
grated orange zest
fresh juice of one big orange
In This Recipe
Preheat the oven at 180C° | 350F°. Grease your pan very well.
Add the rice flour and the salt to a bowl. Divide your oats into 3 parts. We want to have three different textures of them; refined, coarse and whole.
Crush the cloves and the break the cardamom pods to get the seeds. Put them in a good food processor with half of the walnuts and 1 part of oats and blend for a couple of minutes or as long as it gets as refined as possible. Add to the bowl.
Put the second part of oats and the rest of the walnuts in the blender and pulse it for some seconds until they're coarsely chopped. Don't over do this. Add them to the bowl.
Add the rest of the oats, the bran, half of the cinnamon, the orange zest, the tahini, 2 tbsp of honey and the butter and mix everything. Massage it with your hands so that the spices, tahini and honey are equally spreader on the dry ingredients.
Blend the pumpkin puree with the orange juice, 1 tbsp of honey, the grated nutmeg and the rest of the cinnamon.
Spread the pumpkin mix into the pan and cover it with the oat mix. Even the surface but do not press the dry mix very hard because it will penetrate the pumpkin mix, absorb it and there will no crumble, just a weird cake.
Bake in the oven for 30-40 minutes, until lightly browned on top.
Serve hot with a topping.