Butternutsquash Apple Crumble w/ coconut cream

BUTTERNUT SQUASH OR Pumpkin & APPLE CRUMBLE WITH WHIPPED COCONUT CREAM

For the filling:

Coconut oil for greasing pan

1 small butternut squash; peeled, halved and seeds discarded, sliced very thin cone #4

3 medium sized  apples; cone #4

3/4 cup organic sugar or maple syrup

2 tablespoons lemon juice

1 tablespoon arrowroot flour/starch, can be substituted with corn starch

1 teaspoon ground cinnamon

½ teaspoon salt

 For the topping:

1 cup gluten free all purpose flour

1 cup gluten free oats

½ cup packed light brown sugar

6 tablespoons very cold butter cubed.

 For the whipped coconut cream:

2 cans full fat coconut milk, refrigerated overnight

2 tablespoons maple syrup

1 teaspoon vanilla extract

Preheat the oven to 375° F. Lightly grease a bake and roast pan with coconut oil and set aside. In a large bowl combine the sliced squash, apples, organic cane sugar and lemon juice; toss to coat. Add arrowroot starch, cinnamon, and salt; stir to combine.  Place in baking pan and start cooking. 

Meanwhile in a small bowl, combine the gluten free flour, oats, and brown sugar. Cut in the butter cubes until the mixture resembles coarse crumbs. When the 20 minutes has elapsed, remove the filling from the oven and evenly spread the crumble topping over the entire dish. Bake an additional 25 - 30 minutes until the squash and apples are tender and the topping is lightly browned. Remove from the oven and allow to cool slightly before serving. If desired top with coconut cream. Place both cans of full fat coconut milk in the refrigerator overnight to chill completely. When ready to make the whipped cream remove the cans from the fridge and open with a can opener shaking the contents of the cans as little as possible. Carefully scoop out the solidified cream from the top of your can making sure to try and not scoop any of the coconut water with it. *Reserve the coconut water for another use, like smoothies! whip the hardened coconut cream until fluffy. Once the mixture begins to resemble whipped cream add in the vanilla and maple syrup; mix again until combined. Use immediately or store in a covered container in the fridge for up to a week.