Pumpkin Apple CrispThis is a great dessert—kind of a cross between apple pie and pumpkin pie. It’s perfect at harvest time and is great for Thanksgiving. It’s an easy dessert and quick once the apples and pumpkin are peeled.


5 cups peeled and diced (1/2 to 3/4 inches) apples
4 cups peeled and diced (1/2 to 3/4 inches) pumpkin
2/3 cup maple syrup
2/3 cup rolled oats
2/3 cup all-purpose flour
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
6 tablespoons butter


Preheat the oven to 350 degrees

1. Grease a 9 x 13-inch pan. Spread the cubed apples and pumpkins in the pan. Pour the maple syrup over the cubes.
2. Mix the oats, flour, brown sugar, spices, and salt together in a medium bowl. Cut the butter into the flour mixture with a pastry knife until the mixture is the consistency of grain-like kernels. Spread the topping over the apple and pumpkin mixture.
3. Bake for 35 to 40 minutes or until the pumpkin is tender

Serve warm with ice cream or whipped cream.

Baker’s Note: This is a large dessert. For a 9 x 9-inch pan, cut the ingredients in half.

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