Sweet, sugar pumpkins filled with tart apples tossed in brown sugar cinnamon and topped with a pecan crumble. Fall’s best flavors served up in a new way.
Pumpkin Apple Crisp in a Pumpkin Shell
Topping Ingredients:
1 cup flour
2/3 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 cup butter
1/2 chopped nuts (pecans, or walnuts)
Filling Ingredients:
1-2 small sugar or pie pumpkins or 4-6 mini pumpkins
2/3 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup flour
5 cups peeled diced apples
1 tablespoon lemon juice
Whipped cream or vanilla ice cream
Nutmeg
Prepare topping by stirring together flour, brown sugar and spice; cut butter into dry ingredients; stir in chopped nuts; set aside.
Preheat oven to 350 degrees. Slice top from pumpkin(s) or cut around stem as for a jack-o-lantern. Scrape seeds and stringy fibers from inside pumpkin.
Prepare filling by tossing chopped apples with lemon juice. In a small bowl stir together brown sugar, salt, pumpkin pie spice and flour. Stir flour mixture into apple mixture. Fill pumpkin shells with apples, spoon approximately 1/4 to 1/3 the topping mixture over top of filled pumpkins. Place pumpkin on a shallow pan and bake 30-50 minutes (depending upon size of pumpkin) or until apples and pumpkin are fork tender.
While pumpkin is baking, spread remaining topping in a shallow pan and bake 10-15 minutes, stirring once or twice, until mixture is lightly browned and crumbly. Cool. (NOTE – you may bake the extra topping in the same oven as pumpkins)
To serve – Mini pumpkins may be served individually or cut in half and shared. Sugar or pie pumpkins may be cut in half and filling spooned into individual bowls (don’t forget to scoop out cooked pumpkin with the apples). Sprinkle servings with toasted topping, top with whipped cream or ice cream and garnish with grated nutmeg.
Notes:
Delicious blend of apple pie and pumpkin with a crunchy crisp top – great fall dessert! Serves 8-12
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