Ingredients

• 2 1/2 Granny Smith Apples peeled and cubed (about 4 cups)
• 1/2 Butternut Squash peeled and cubed (about 2 1/2 cups)
• 1/4 - 1/2 cup Brown Sugar
• 2 tsp Ground Cinnamon
• 1/4 cup Water

• 1 cup Gluten Free Old Fashioned Rolled Oats or Gluten Free Organic Rolled Oats
• 1 cup Gluten Free 1-to-1 Baking Flour
• 1/4 - 1/2 cup Brown Sugar
• 1 Tbsp Cocoa Powder
• 1 tsp Ground Cinnamon
• 1/3 -1/2 cup Olive Oil
• 1/2 cup Sliced Almonds

Instructions

1. Preheat oven to 425 degrees F.
2. In a large bowl toss apples, and squash with ¼ - ½ cup brown sugar (depending on how sweet you want it) and 2 teaspoons cinnamon. Place in a baking dish, add water, and bake covered for 20 minutes.
3. In a bowl combine oats, flour, brown sugar, cocoa powder and cinnamon. Mix. Add olive oil and mix - allow some clumps to remain. Add almonds and mix.
4. Top apple squash mix evenly with the crumble and bake for an additional 20 minutes, uncovered, or until lightly browned and crispy on top.