Irresistible Pumpkin Pie Apple Crisp Recipe for Fall Delight
Picture this: it’s a cool autumn evening, the kind where the leaves are crunching beneath your feet and the air is filled with that distinct spicy sweetness of pumpkins and apples. As a child, I remember cozying up in the kitchen with my grandmother, who would whip up an irresistible dessert that combined the best of both worlds—pumpkin pie and apple crisp. From the buttery, crumbly topping to the creamy pumpkin filling, this Pumpkin Pie Apple Crisp quickly became our seasonal tradition. It’s the perfect blend of comfort food and nostalgia, and I’m so excited to share this with you today!
Why You’ll Love This Recipe
- Combines two classic flavors: pumpkin pie and apple crisp in one delicious dish.
- Perfect for cozy gatherings or a sweet end to your weeknight dinner.
- Low-effort but high-reward—great for novice bakers and experienced chefs alike!
- Budget-friendly ingredients that you likely already have in your pantry.
- Can be made ahead of time and is perfect for meal prep.
Ingredients
Let’s gather what we need! This recipe uses simple ingredients that speak to the heart of autumn:
- For the pumpkin filling:
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling, trust me on this!)
- 3/4 cup brown sugar, packed
- 1/2 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- For the apple crisp topping:
- 3 cups peeled and sliced apples (Granny Smith or Honeycrisp work wonderfully)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Note: Fresh apples offer a lovely crunch, so try to avoid mushy varieties!
Step-by-Step Instructions
With your ingredients on hand, let’s get cooking!
- Preheat the oven: Preheat your oven to 350°F (175°C). This ensures that everything bakes evenly and gives you that warm, toasty smell as it fills your home.
- Prepare the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk it all together until smooth and creamy!
- Spread the mixture: Pour the pumpkin filling into a greased 9-inch pie dish or a similarly sized baking dish, spreading it evenly.
- Prepare the apples: In another bowl, toss your sliced apples with a sprinkle of cinnamon and a tablespoon or so of sugar if you like them sweeter. Spread the apples over the pumpkin layer. Don’t be shy; they will get all cozy as they bake!
- Make the crisp topping: In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Then, cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the topping: Sprinkle the crisp topping over the apples evenly. This crumbly layer is where the magic happens—golden, crunchy goodness awaits!
- Bake it up: Place the dish in the preheated oven and let it bake for around 45-50 minutes, or until the top is golden brown and bubbly. The smell will tempt your taste buds long before it’s time to eat!
- Cool and serve: Allow the crisp to cool for at least 15 minutes before digging in. It’s incredibly hot right out of the oven, so patience is a virtue here! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream—heavenly!
Tip: If you like a deep caramel color, you can place it under the broiler for a minute or two (stay close and watch carefully!).
Pro Tips & Variations
Let’s talk fun ways to jazz this up!
- Spices: Add a pinch of allspice or cloves for an extra dimension of flavor.
- Nuts: Stir in some chopped pecans or walnuts into the crisp topping for a delightful crunch.
- Dairy swap: For a dairy-free version, substitute the sweetened condensed milk with coconut milk and use a vegan butter alternative.
- Fruit additions: Mix in a handful of cranberries or raisins for bursts of tartness!
Feel free to get creative—this recipe is just a wonderful canvas for your autumn flavors!
Serving Suggestions
When it comes to serving your Pumpkin Pie Apple Crisp, the sky’s the limit! Here’s how I like to do it:
- Warm with a scoop of homemade vanilla ice cream—it melts beautifully into every spoonful.
- A dollop of freshly whipped cream on top adds a light touch.
- Serve it for breakfast (yes, you read that right!) alongside coffee or tea; it’s like indulging in dessert early.
- Pair it with a warm slice of crusty bread for a cozy evening snack.
Imagine gathering around the dinner table with friends and family, passing around the dessert with smiles all around. The warmth of this crisp will bring everyone together!
Storage Tips
Got leftovers? Lucky you! Here’s how to store your delicious creation:
- Refrigerator: Cover it tightly with plastic wrap or aluminum foil. It’ll last for about 3 to 4 days in the fridge. Reheat in the oven at 350°F for about 10-15 minutes for that freshly baked flavor.
- Freezer: You can freeze the baked crisp for up to 3 months! Just make sure it’s completely cooled, then wrap it tightly in plastic wrap and aluminum foil before storing it. When you’re ready to enjoy, thaw it in the fridge overnight and reheat in the oven.
A little extra work in storage goes a long way for future treats!
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you’re up for it, fresh pumpkin is delightful. Just be sure to roast it and puree it until smooth before using it in the recipe.
What kind of apples are best for this recipe?
Granny Smith and Honeycrisp are my go-to choices! They offer that lovely tartness which balances beautifully with the sweetness of the pumpkin.
Can I make this in advance for a gathering?
Definitely! You can prep it a day ahead up to the baking step. Just pop it in the fridge, and then bake it just before serving!
Can I make this gluten-free?
Sure thing! Simply swap out the all-purpose flour for a gluten-free blend, and you’ll be all set!
Conclusion
And there you have it, my friend! A cozy, comforting Pumpkin Pie Apple Crisp that’s perfect for autumn nights and bustling holiday gatherings. I can’t wait for you to try it! Share your experiences or any fun twists you tried in the comments below—I love hearing from you. Happy baking, and may your kitchen be filled with warmth and laughter!
Irresistible Pumpkin Pie Apple Crisp Recipe for Fall Delight
- Total Time: 70 minutes
- Yield: 8 servings 1x
Description
Savor the fall with this Pumpkin Pie Apple Crisp that blends classic flavors, offering a delicious dessert perfect for autumn gatherings. 155 chars
Ingredients
Instructions
Notes
A cozy, comforting Pumpkin Pie Apple Crisp that combines the best of autumn flavors in one delicious dessert, perfect for gatherings and family meals.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
Keywords: Pumpkin Pie, Apple Crisp, Fall Desserts, Thanksgiving Recipes, Cozy Desserts