Autumn Crumble

The secret ingredients in this comforting recipe are acorn squash and carrots. Serve as a dessert with ice cream or frozen yogurt or as a side dish with pork chops.

Serves 8

2 c acorn squash, cooked and mashed
1/3 c packed brown sugar
¼ c all-purpose or whole wheat flour
1 egg
1 tbsp milk
1 tsp vanilla
1 tsp each cinnamon and nutmeg
¼ tsp ground cloves
1 large apples, peeled and chopped
1 large carrot, shredded
½ c raisins


½ c quick-cooking rolled oats
¼ c wheat bran
¼ cup packed brown sugar
2 tbsp all-purpose or whole wheat flour
2 tbsp soft margarine [or butter]
1 tsp cinnamon


With an electric mixer or food processor, blend squash, brown sugar, flour, egg, milk, vanilla, cinnamon, nutmeg and cloves until smooth; stir in apples, carrot and raisins. Spread in greased 8-inch (2L) square baking pan. Topping: Combine rolled oats, wheat bran, sugar, flour, margarine, and cinnamon until crumbly; sprinkle over squash mixture. Bake at 350○F for 30-35 minutes or until golden brown. Serve warm.

*Please note: This recipe was originally created by Lisa Diamond, RD, co-owner of Eat it Up! Nutrition Counselling and Consulting, co-author of The New Gluten-Free Demystifying Gluten-Free Baking A Resource Guide (Friesen Press, 2014) and contributing author to Pomme Natural Market. This recipe was published in The Canadian Dietetic Association Healthy Pleasures Cookbook (MacMillan Canada, 1995.)