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Pumpkin Apple Crisp

This desert is best served warm – with whipped cream or ice cream, as a special treat.

Makes 6 to 8 servings

4 cups of raw diced pumpkin* See note.

4 cups of peeled and diced apples

½ cup of maple syrup

1 cup of all purpose flour

1 cup of brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

½ cup of butter

Preheat oven to 350.

Butter a 9- inch by 13-inch baking dish and fill it with the pumpkin and apples. Pour the maple syrup over the top.

Combine the flour, brown sugar, spices, and salt. Cut the butter into the flour mixture with a pastry cutter, fork, or a food processor. Sprinkle over the pumpkin and apple mixture. Bake for 40 minutes or until the pumpkin tests tender with a fork. Serve warm.

*Note: Pumpkin can be peeled with a vegetable peeler and then dice or cubed. Split the pumpkin open with a large knife. Clean out the seeds (the seeds can be roasted). Slice the pumpkin in 2” slices and peel the skin away with a vegetable peeler or paring knife. Cut the pumpkin slices into cubes of needed size. If you have more pumpkin then is needed it can be cubed and frozen for later use in soups or stews or it can be baked and pureed and then froze in 1 cup amounts for future recipes.