Description
This Apple Pumpkin Crisp combines tender, thinly sliced apples with creamy pumpkin puree and warm spices, all topped with a crunchy oat and pecan crumble. Perfect for autumn or any time you crave a cozy, comforting dessert that balances natural sweetness with a hint of spice.
Ingredients
Units
Scale
Filling
- 5-6 large apples, peeled and sliced very thin
- 1/2 cup pumpkin puree
- 3 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Topping
- 1/2 cup rolled oats
- 1/3 cup white whole wheat flour
- 1/4 cup brown sugar
- 1/2 cup pecans, chopped
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup cold butter, diced
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a large baking dish with butter or cooking spray to prevent sticking and create an easy release for the crisp.
- Make the Filling: In a large bowl, combine the thinly sliced apples, pumpkin puree, maple syrup, brown sugar, vanilla extract, lemon juice, pumpkin pie spice, and cinnamon. Mix thoroughly to ensure all the flavors meld together and the apples are evenly coated.
- Prepare the Topping: In a separate bowl, combine the rolled oats, white whole wheat flour, brown sugar, chopped pecans, pumpkin pie spice, cinnamon, and salt. Add the cold diced butter and use your hands to mix until the mixture becomes crumbly and well combined.
- Assemble the Crisp: Spread the apple and pumpkin filling evenly in the prepared baking dish, then sprinkle the oat and pecan topping evenly over the fruit layer for a nice crunchy crust.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes. Bake until the topping is golden brown and the filling is bubbly and tender, adjusting time if you prefer crisper or softer apples.
- Serve and Enjoy: Remove from the oven and let the crisp cool slightly before serving. Enjoy warm as is or with a scoop of vanilla ice cream or whipped cream if desired.
Notes
- For extra richness, try adding a pinch of nutmeg to the filling or topping.
- Use Granny Smith or Honeycrisp apples for a perfect balance of tartness and sweetness.
- You can substitute pecans with walnuts or almonds if preferred.
- Make sure the butter is cold when mixing the topping to achieve a crumbly texture.
- This crisp can be refrigerated and reheated; bake a few extra minutes if reheating from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 25 mg
