Step 1

Preheat the oven to 375° F. Lightly grease a 13-inch x 9 inch with coconut oil and set aside. In a large bowl combine the sliced squash, apples, organic cane syrup, and lemon juice; toss to coat. In a separate small bowl combine the brown sugar, arrowroot starch, cinnamon, and salt; stir to combine. Sprinkle the cinnamon sugar mixture over the apples and squash, toss to combine until all the pieces are evenly coated then cover with tin foil and bake for 20 minutes.

Step 2

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.

Step 3

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.

Step 4

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!

Step 5

With a mixer, whip the hardened coconut cream on medium-high speed 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.