Honeyed Apple Pumpkin Crisp

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 3 cups sliced peeled honeycrisp apples
• 1 cup canned pumpkin puree
• 1/3 cup honey
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup cubed cold unsalted butter
• 1/3 cup chopped pecans
• 1 pinch of kosher salt
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 10-inch cast-iron skillet or similar baking dish so the crisp releases cleanly later.
2. 2In a large bowl toss the sliced apples with pumpkin puree, honey, half the brown sugar, cinnamon, nutmeg, ginger, lemon juice, and vanilla until every slice is glossy and evenly coated.
3. 3Spread the apple-pumpkin mixture in an even layer in the prepared skillet, pressing gently so it sits flat without gaps.
4. 4In another bowl combine the oats, flour, remaining brown sugar, pecans, and salt.
5. 5Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms coarse, pea-sized clumps that hold together when squeezed.
6. 6Scatter the oat topping evenly over the fruit so it covers the surface without packing it down hard; leave a few gaps for steam to escape.
7. 7Bake on the center rack for 35 to 40 minutes until the topping is deep golden and the fruit juices bubble thickly the edges.
8. 8If the top browns too fast, tent loosely with foil for the last 10 minutes while the apples finish softening.
9. 9Remove from the oven and let the crisp rest 10 to 15 minutes so the juices thicken slightly and it is safer to scoop.
10. 10Serve warm straight from the skillet with a scoop of vanilla ice cream melting into the honeyed pockets for a shareable weekend table.