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Dutch apple-pumpkin crisp.

November 17, 2015

One particularly nasty, cold, and quite rainy afternoon in late October, I decided to use the remainder of my leftover pumpkin puree and the apples I had left (that were barreling straight towards being “too soft to use”). I knew I had to use up both of these things sooner rather than later, and I couldn’t imagine in what way I’d do it. Two apples aren’t really enough for a pie, and these weren’t pie apples anyway. And one scant cup of pumpkin puree is probably enough for muffins or cupcakes, but… been there, done that, yanno? How many pumpkin muffins can one person eat!?!?

I contemplated pumpkin-applesauce, but two small apples aren’t really enough for a good amount of sauce. I didn’t think it was worth the effort.

Dutch apple-pumpkin crisp.

Thankfully, Google is our friend. I found this recipe by Betty Crocker and adapted it to suit my needs (I do not currently own a microwave). It’s a great way to use up leftover pumpkin puree that may or may not be on the verge of tossing, and maybe a few straggler  “soft spotted” apples, too.

I love making these “crisps” or “breakfast thingies.” I’ve made summer stone fruit versions, and berry varieties that were more cake-y. The addition of oats not only makes it heartier but makes it versatile; it almost screams HAVE ME FOR BREAKFAST, TOO! And it’s so cool and autumn-y out. The leaves are all pretty reds and yellows. Ya just need somethin’ like this to eat on a November morn.




  • 1 1/2 cups chopped peeled apples (2 small)
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/4 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1/4 cup quick oats
  • 1/4 cup milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 egg


  1. Heat oven to 350°F. Bake apples in a 9″-inch glass pie plate until crisp/tender, about 15 – 20 minutes.
  2. Meanwhile, in small bowl, toss 3/4 cup flour, oats, brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
  3. In medium bowl, beat remaining ingredients with wire whisk until smooth. Pour over apples. Sprinkle with flour & oats mixture.
  4. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream or vanilla ice cream, or alone. You can also use it mixed with plain or vanilla yogurt as a parfait or breakfast.

Dutch apple-pumpkin crisp.

You can see I left my apples on the larger side. I don’t think chopping them much smaller is a good idea. Why wouldn’t you want something to really bite into? You don’t want a bunch of apple mush at the bottom. I happened to use one Honeycrisp apple and one Fuji apple. I don’t think it makes much of a difference what kind you use, though, based on the fact it’s all getting cooked up together. It’s not an apple pie. It isn’t a pumpkin pie, either.

Dutch apple-pumpkin crisp.

It’s like pumpkin pie & apple pie oatmeal. All rolled into one. It’s a dessert and a breakfast. Served warm with ice cream or whipped cream or even stirred into yogurt (seen below), it’s perfection. It makes cold fall mornings almost worth getting up for.


Dutch apple-pumpkin crisp stirred into vanilla yogurt.

Suggestions for use: Use as a dessert and serve warm with ice cream or whipped cream, or use a breakfast and serve with yogurt. Can be reheated easily. Substitute pears for half the apples.
Soundtrack: “Yellow Ledbetter” – Pearl Jam
Sources & Credits: 9″-inch pie plate; vintage Pyrex Visions “Fireside”, linen tea towel; vintage 1960’s from Old Sturbridge Village.
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