Take the two best flavors of autumn….and put them together!! I liked this recipe because it doesn’t go overboard on the pumpkin pie spice.
Just as for pie, it’s recommended to use baking apples with a nice sweet-tart balance – such as Granny Smith, Jonagold, Mutsu, Empire or Braeburn, but crisp is pretty forgiving. You can use almost any variety of apples you have around, even the ones that are starting to get soft. For the roasted pie pumpkin puree, you can use any hard squash or heirloom pumpkin puree. FYI kabocha has an awesome flavor in baked goods.
~ 3 cups sliced peeled apples (4 -5 small)
3/4 cup all-purpose flour
3/4 cup packed brown sugar
¼ cup oats
¼ cup chopped nuts (pecans or walnuts)
1/4 cup butter, softened
1/4 teaspoon pumpkin pie spice
~ 2 cups roasted pie pumpkin, mashed or pureed
1/3 cup granulated sugar
1/4 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
Heat oven to 350°F. Spread apples over bottom of 10-inch glass pie plate. Microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, oats, nuts, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.