Spiced Apple Pumpkin Crisp

Crisps are a classic American dessert cousin to cobblers, crowned with a crunchy oat streusel instead of biscuit dough. This skillet bake folds tart apples into spiced sugar-pumpkin puree so warm cinnamon, ginger, and cloves perfume every spoonful.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh sugar pumpkin puree
• 3 medium tart apples
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup chopped pecans
• 6 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1 tbsp cornstarch

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 10-inch cast-iron skillet or similar baking dish so the fruit juices stay contained.
2. 2Peel, core, and slice the apples into thin half-moons about 1/4-inch thick so they soften evenly without turning mushy.
3. 3In a large mixing bowl toss the apple slices with the pumpkin puree, both sugars, cinnamon, ginger, nutmeg, cloves, lemon juice, vanilla, cornstarch, and the salt until every piece is glossy and evenly coated.
4. 4Spread the spiced fruit mixture into an even layer in the prepared skillet, pressing lightly so there are no big air pockets.
5. 5In a separate bowl combine the flour, oats, remaining salt, and chopped pecans.
6. 6Cut the cold butter into small cubes and work it into the dry topping with your fingertips or a pastry blender until the mixture forms coarse, pea-sized clumps that hold together when squeezed.
7. 7Scatter the oat-pecan topping evenly over the fruit, covering most of the surface but leaving a few gaps for steam to escape and juices to bubble up.
8. 8Bake on the center rack for 35 to 42 minutes until the topping is deep golden brown, the edges are vigorously bubbling, and the apples yield easily when pierced with a knife.
9. 9Remove the skillet from the oven and let the crisp rest 10 to 15 minutes so the juices thicken slightly and the topping firms.
10. 10Serve warm straight from the skillet, scooping down to get both crunchy topping and spiced fruit in every portion.