Description
This Pumpkin Spice Apple Crisp is a warm and comforting dessert perfect for fall. Layers of tender, spiced apples and pumpkin puree are topped with a buttery oat crumble and baked until golden and bubbly. Serve it warm for a cozy treat, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Ingredients
Scale
Fruit Layer
- 3 large apples, sliced
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
Topping
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup butter, softened
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking your crisp.
- Prepare Fruit Layer: In a baking dish, evenly layer the sliced apples and spread the canned pumpkin puree over them. Sprinkle the pumpkin spice and cinnamon evenly across the fruit layer for a warm, autumnal flavor.
- Make the Topping: In a medium bowl, combine rolled oats, all-purpose flour, brown sugar, softened butter, and a pinch of salt. Use your fingers or a fork to mix until the mixture resembles coarse crumbs.
- Assemble Crisp: Spread the crumbly topping evenly over the apple and pumpkin layer, making sure it covers the fruit completely.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and crispy, and the apples underneath are tender.
- Cool and Serve: Allow the crisp to cool slightly before serving. For an extra special touch, serve warm topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use tart apples like Granny Smith for a nicely balanced sweetness.
- Make sure the butter is softened for easier mixing into the topping.
- The crisp can be refrigerated for up to 3 days and reheated before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Add chopped nuts such as pecans or walnuts to the topping for extra texture and flavor.
