Oh my goodness … I just baked this wonderful Fall dessert called Dutch Apple Pumpkin Crisp. It is the perfect recipe for your Fall Baking. Delicious, and not overly sweet, it makes for a superb ending to any Fall meal. Every bite of tender apples, covered with creamy pumpkin, and then topped off with a golden crumb mixture is scrumptious. This is a delicious recipe, and extremely easy to make. It is one of my favorites of the 2013 Betty Crocker Fall Baking Cookbook.
This is not a complicated recipe, and the whole dish can be mixed up in a matter of minutes. Here is a general overview of the steps involved …
Chop up your apples and put them in a single layer in a 9″ pie pan.
Mix all your crumb ingredients together …
They should end up looking something like this. Set aside.
Whip up your pumpkin mixture …
Cover up those beautiful apples with the pumpkin mixture …
Top off everything with your crumb mixture.
Put the finished piece in the oven until it is golden brown. Your house is going to smell so wonderful while it is baking!
When the dish comes out of the oven, let it cool about 20 minutes. The only thing left to do now is eat it! Truly, don’t expect many left-overs. While the recipe states to sprinkle pumpkin pie spice on the finished dish, we preferred a sprinkle of cinnamon-sugar on top. In my opinion, it is best served warm – with either whipped topping or ice cream. It also reheats exceptionally well in the micro-wave.
Please follow this recipe link to get the directions for this Betty Crocker Dutch Apple Pumpkin Crisp. Happy Fall Baking everyone. May you enjoy this wonderful recipe as much as we did. ♥
