Dutch Apple and Pumpkin Crisp

Name: Dutch Apple and Pumpkin Crisp
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 cups apples, peeled, chopped; 3/4 cup all-purpose flour; 3/4 cup brown sugar, packed; 1/4 cup unsalted butter, softened; 1/4 teaspoon pumpkin pie spice; 1 cup canned pumpkin (NOT pumpkin pie mix); 1/3 cup granulated sugar; 1/4 cup milk; 2 tablespoons all-purpose flour; 1/2 teaspoon pumpkin pie spice; 1 egg

(1)

Recipe by Sydney Mike

This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking. Preparation time does not include the 20 minutes needed for the crisp to cool slightly.

READY IN: 1hr

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

cups apples, peeled, chopped
³⁄₄

cup all-purpose flour
³⁄₄

cup brown sugar, packed
¹⁄₄

cup unsalted butter, softened
¹⁄₄

teaspoon pumpkin pie spice
1

cup canned pumpkin (NOT pumpkin pie mix)
¹⁄₃

cup granulated sugar
¹⁄₄

cup milk
2

tablespoons all-purpose flour
¹⁄₂

teaspoon pumpkin pie spice
1

egg

DIRECTIONS

Preheat oven to 350 degrees F.
Spread chopped aples over the bottom a 9-inch glass pie plate, then microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
Meanwhile, in a small bowl, mix together the 3/4 cup of flour, brown sugar, butter & 1/4 teaspoon of pumpkin pie spice until crumbly, then set that mixture aside.
In a medium bowl & using a whisk, beat together the remaining ingredients until smooth, then pour this mixture over the apples.
Sprinkle the filled pie plate with the flour mixture, then bake 30 to 35 minutes or until golden brown & set.
Cool 20 minutes on a wire rack, then serve ~ goes nicely with either whipped cream or vanilla ice cream!

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