Pumpkin Apple Crisp
Pumpkin Apple Crisp
The perfect marriage of my favorite autumn flavors, you're sure to FALL in love with this pumpkin apple crisp.
Ingredients
- 8 baking apples (peeled, cored, and sliced into eighths). My favorite types of apple to use are Honeycrisp or McIntosh, but this is personal preference
- 2 TBSP flour
- 3/4 cup granulated sugar
- 1 cup canned pumpkin
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1 and 1/2 cup rolled oats
- 3/4 cup brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
Directions
- Step 1 Preheat oven to 350 degrees. Peel, core and slice your apples
- Step 2 Mix apples with flour, sugar, pumpkin, cinnamon and maple syrup. Pour into an 8×12 ungreased glass baking dish.
- Step 3 Combine the oats with brown sugar, baking powder and pumpkin pie spice. Cut in butter using a pastry blender or 2 knives (or your hands!) until mixture resembles coarse crumbs.
- Step 4 Spread the crisp topping evenly over the apple mixture. Bake for 40 minutes, until golden brown and bubbly.
According to the calendar, fall may have arrived 2 weeks ago, but it isn’t officially fall in our house until we go on our annual apple picking excursion! Apple picking has become an “event” these past few years (as well as a good photo opportunity!) and there are an abundance of orchards in Westchester county to choose from. Every year since we’ve lived here we try to mix it up and find a new orchard to go to. The key is to hit the orchards at the right time; not too early in the season that you’re battling the masses for a parking spot let alone an hour wait in the cider and donut line, but not too late in the season that the trees are completely picked over.
This year I think we timed it pretty well. Based on Instagram, every one and their mother went apple picking one of the last two weekend in September, so we decided to wait just a little bit longer. We picked the first weekend of October, and on a misty rainy Saturday morning, we packed up the car and drove North to Stuart’s Fruit Farm. The weather really worked in our favor because we practically had the orchard to ourselves. Yes, it was damp and muddy but that didn’t deter us one bit. We picked a full bushel of apples, chose our pumpkins, and stocked up on warm cider donuts and fresh apple cider.
Now that we lugged all of those apples home, it’s up to me to figure out how we’re going to possibly use them all. Don’t worry – I’m up to the challenge! In the past week we’ve already roasted a whole chicken with apple stuffing (coming to the blog soon!), slow-cooked a moroccan lamb and apple stew and last but not least, baked this Pumpkin Apple Crisp. Traditional apple crisp is one of my absolute favorite things to make with apples (so make this recipe sans pumpkin puree and there you go!) but I upped the ante today with the pumpkin. It’s the marriage of my two most favorite fall flavors and it’s downright delicious.
I’d been waiting all week to make this and finally, both babies’ naps overlapped – this happens once in a blue moon – so I just had to take advantage! I probably could have/should have been working out instead, but now that I’m back to work I’ve been kind of neglecting the blog lately (sorry guys!) and I knew I owed it to you to post something special this week. So I hope you enjoy one of my all time favorite fall desserts, with a twist. Comment below and let me know what you think! The serving spoon below says it all – bet you can’t guess how many servings I went with?
