Simple Pumpkin Apple Crisp

American fruit crisps crown tender produce with a buttery oat streusel that turns golden and crunchy. Fresh sugar pumpkin and Honeycrisp apples bake with cinnamon, nutmeg, and ginger until soft and bubbling beneath the topping.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

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

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Ingredients

• 3 cups cubed fresh sugar pumpkin
• 3 medium Honeycrisp apples
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup cold unsalted butter
• 1 tsp vanilla extract
• 1/3 cup chopped pecans

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar oven-safe baking dish so the fruit juices stay contained.
2. 2Peel the sugar pumpkin, scoop out the seeds, and cut the flesh into even ¾-inch cubes so they soften at the same rate as the apples.
3. 3Core the apples and slice them into thin wedges; toss the pumpkin cubes and apple slices together in a large bowl with the lemon juice to keep the fruit bright.
4. 4Sprinkle the granulated sugar, half the brown sugar, cinnamon, nutmeg, ginger, and the salt over the fruit and toss until every piece is lightly coated and glossy.
5. 5Spread the seasoned fruit in an even layer in the prepared skillet; the mound should look generous but not spill over the rim.
6. 6In a separate bowl combine the oats, flour, remaining brown sugar, remaining salt, and cold butter cut into small cubes.
7. 7Work the butter into the dry mixture with your fingertips or a pastry blender until it forms pea-sized clumps and looks like damp sand; stir in the vanilla and pecans.
8. 8Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the fruit juices can bubble up.
9. 9Bake on the center rack for 35 to 40 minutes until the topping is deep golden and the fruit juices are thick and bubbling at the edges.
10. 10Let the crisp rest 10 to 15 minutes so the juices settle into a spoonable sauce, then scoop warm into bowls.
11. 11Serve plain or with a small scoop of vanilla ice cream if you like the hot-cold contrast.