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Recipes Fresh From The Farm

Dutch Apple Pumpkin Crisp

E. Marie

One 9" pie

Crisp's are very popular in the southern states ... don't know why ... they just are. This is a great one in the winter when pumpkins and apples are available. Give it a try! So good with a cup of hot tea.

  • 1 1/2 C. chopped peeled apples (2-3 apples)
  • 1 C. canned pumpkin or fresh, cooked and mashed
  • 1/3 C. sugar
  • 1/4 C. milk
  • 2 T. flour
  • 1/2 t. pumpkin pie spice – a bit more if you like it spicy
  • 1 egg

Heat oven to 350 degrees. Spread apples over bottom of 9” x 1 1/4” glass pie dish. Microwave uncovered on High 4 – 6 mins., until apples are crisp-tender.
Beat remaining ingredients in small bowl with wire whisk until smooth. Pour over apples.

DUTCH CRUMB TOPPING:

  • 3/4 C. flour
  • 3/4 C. packed brown sugar
  • 1/4 C. soft butter
  • 1/4 t. pumpkin pie spice
    Toss all ingredients in small bowl until crumbly. Distribute over ingredients in pie dish.

Bake 30-35 mins. or until golden brown and set. Cool 20 mins. Serve warm or cold with whipped cream.