Ingredients for Dutch Apple And Pumpkin Crisp
- 6 medium apples (about 6 cups), peeled, cored, and chopped
- All Purpose Flour
- ½ cup packed light brown sugar
- Unsalted Butter
- ¼ teaspoon pumpkin pie spice
- Canned Pumpkin
- Granulated Sugar
- Milk
- Egg
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How to Make Dutch Apple And Pumpkin Crisp
- Preheat oven to 350°F (175°C).
- Peel, core, and chop 6 medium apples (about 6 cups). In a 9-inch glass pie plate, arrange the chopped apples. Microwave uncovered on high for 4-6 minutes, or until apples are crisp-tender.
- Meanwhile, in a small bowl, combine ¾ cup all-purpose flour, ½ cup packed light brown sugar, ½ cup (1 stick) cold unsalted butter, cut into small pieces, and ¼ teaspoon pumpkin pie spice. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
- In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt. Pour this mixture evenly over the prepared apples in the pie plate.
- Sprinkle the crumb topping evenly over the apple and pumpkin mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly. Let cool for 20 minutes on a wire rack before serving. Enjoy warm with whipped cream or vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
130g
Fat
20g
Carbs
15g
