Apple Crisp in Mini Pumpkins (Vegan Option Available)

I have a little phobia when it comes to carving pumpkins. You see, when I was 14 I was at a party where everyone was carving pumpkins. While I was carving mine, I got my knife stuck in the pumpkin. The next thing I knew I had broken the knife in half. One part was in my hand and one was in the pumpkin! I felt so badly about breaking the host's knife.

So, there I was this morning, cutting into a pumpkin for about the 4th time in my life... I kept switching knives because I was so scared about a repeat knife break. 

Look! None were broken. But yes, I used all 4 for this tiny little pumpkin.

And in even more good news, getting the seeds out of the pumpkin turned out to be very messy (and quite clingy).

I've been hankering to make this recipe for weeks now, but sleep seemed more important than baking. My schedule has been super busy the last two weeks and continues to be, but I finally bounced out of bed early this morning ready for this fun recipe. 

Whether you bounce out of bed or slowly roll out, try making this recipe. It's fun to put together and rather healthy for you as well!

Apple Crisp in Mini Pumpkins (adapted from The View from the Great Island)

1/2 apple chopped in small chunks (peeled if you'd prefer)

Juice from 1/2 lemon

2 Tbsp brown sugar

1 Tbsp flour

1/2 Tbsp soft butter (don't add this if wanting to keep it vegan)

2 Tbsp chopped almonds

1 Tbsp raisins

2 Tbsp oats

Heat oven to 350 degrees. Cut tops off of pumpkins and remove all seeds and as much of the pumpkin strings as possible. Prepare ingredients and mix them in a medium bowl. Stuff inside pumpkins. (Should fill 3 small pumpkins.) Add  a little bit of butter on top of each mixture. Bake at 350 for 30-40 minutes until the pumpkin is soft.

Feel free to put whip cream with cinnamon or nutmeg on top or drizzle with maple syrup.

Bake well and prosper!