Pumpkin Apple Crisp

I honestly don’t know the difference between crisps and cobblers but apparently, this is a crisp. Thanksgiving and entertaining is looking very different this year and this is the perfect dessert for all the things. It is very simple to get assembled and it can be chilling in the fridge a day ahead. A fraction of the work of a pie, you might be the same as me and have cooking fatigue after doing this for the last 8 months. Plus, all of these ingredients you probably have on hand! Just mix up the filling, then the topping, and bake! I like to top mine with some vanilla bean ice cream and a little caramel to take it up a notch.

This is already gluten and dairy free and vegan which is so great for all guests. You will want to make this over and over! There is barely any refined sugar and you could totally eat this for breakfast too, it is like an oatmeal bake.

Pumpkin Apple Crisp

• 4 Granny Smith apples, peeled, cored, and sliced

• 1 can pumpkin puree

• 1 Tablespoon Pumpkin Pie spice

• 2 Tablespoons brown sugar

• 2 Tablespoons Maple syrup

• 2 Tablespoons tapioca flour or corn starch

• pinch of salt

Topping

• 1 1/2 cup old fashioned oats

• 1 cup pecans, chopped

• 1 teaspoon Pumpkin Pie spice

• 1/2 cup almond meal

• 3 Tablespoons Maple syrup

• 6 Tablespoons melted butter, salted

- Preheat the oven to 350 and spray a baking dish with oil.

- In a bowl, combine the apples, pumpkin, pumpkin pie spice, brown sugar, maple syrup, tapioca or corn starch and salt. Toss until well combined and spread in an even layer in the baking dish.

- In a separate bowl, combine the oats, pecans, pumpkin pie spice and toss, then add in the maple syrup and melted butter and combine into a crumbly texture. Sprinkle over the top of the apple and pumpkin mixture.

- Bake for 45 minutes until it is bubbly and browned. Let cool for a few minutes before serving and top with ice cream and caramel sauce.

Simple flavors that come together for a delicious dessert

This is the filling of the crisp, apples are sliced about 1/4” thick and the fact that a whole can and not a portion of pumpkin makes it perfect. We add tapioca flour or corn starch to create a nice sauce that is thick and not watery from the apples as they cook.

Stir it all and just look at that gorgeous color.

Spread that goodness in a baking dish and then start mixing up the topping.

Pour in the melted butter and mix it up

crumby and ready to top.

Sprinkle it all over!

I topped mine with a slice of apple that got all crispy in the oven. Now just bake this! You could even prep this ahead of time and then bake it fresh the day of.