Pumpkin-Chorizo Crumble

Yesterday the first snow has fallen. I love the feeling when you’re already awake and know that it’s snowfall outside. And you run as quickly as possible to see that you’re not wrong. I love feeling of warmth and coziness, when people run somewhere in a hurry and you are going to make some coffee and have breakfast. I always have some “lazy” recipes for days like that. Today I’ll share one with you. What you know about crumble? Juicy fruits and berries, baked with a crispy crust. But not all crumbles are sweet. This one is with pumpkin and chorizo.


Pumpkin-Chorizo Crumble
(serve 2)

300 g pumpkin
(peeled and cut into cubes)
50 g chorizo
50 g butter (melted)
55 g oat flakes
2 tbsp oat flour
2 tsp grated parmesan
1 tbsp pumpkin seeds
pinch of salt
pinch of pepper

Preheat oven to 180 degrees. Cut pumpkin into cubes. In the bowl mix pumpkin with chorizo, add salt and pepper. Spread two baking forms with butter and place pumpkin into them. In the separate bowl mix oat flakes, oat flour, pumpkin seeds (optional) and parmesan with melted butter. Place this mix over pumpkin and press slightly.
Bake this crumble for about 30-35 min, until crust will be golden brown and the pumpkin will become soft. Serve warm.


Love, Tania!