Rustic Apple Pumpkin Crisp

American crisps take their name from the shatteringly crunchy oat topping crowning soft baked fruit. This rustic apple pumpkin version folds tart baking apples with fresh sugar pumpkin puree beneath a buttery spiced crumble perfect for weekend sharing.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 342 cal
• 4g protein
• 52g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups fresh sugar pumpkin puree
• 4 cups tart baking apples, peeled and sliced
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tbsp cornstarch
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup chopped pecans
• 1/4 tsp pinch of fine salt
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 9-inch square baking dish or similar deep skillet so the fruit juices stay contained.
2. 2In a large bowl toss the sliced apples with lemon juice so they stay bright, then fold in the fresh pumpkin puree until the fruit is evenly coated and glossy.
3. 3Sprinkle the granulated sugar, half the brown sugar, cinnamon, nutmeg, ginger, cornstarch, salt, and vanilla over the fruit mixture and stir gently until every slice looks lightly glazed and no dry pockets of starch remain.
4. 4Scrape the filling into the prepared dish and spread it into an even layer so the crisp topping will brown uniformly.
5. 5In a separate bowl combine the oats, flour, remaining brown sugar, and pecans. Add the cold butter cubes and work them in with your fingertips or a pastry blender until the mixture forms damp clumps the size of peas with some larger oat clusters.
6. 6Scatter the oat topping evenly over the fruit, leaving a few small gaps so steam can escape and the filling can bubble up at the edges.
7. 7Bake on the center rack for 40 to 48 minutes, until the topping is deep golden, the pecans smell toasty, and the fruit juices are thick and bubbling the rim.
8. 8Rest the crisp on a wire rack for at least 15 minutes so the juices set slightly; the center will still be spoonable and warm.
9. 9Scoop into bowls while still warm for the best contrast of crunchy topping and soft fruit, or cool completely and rewarm gently before a weekend table.