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.
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.