Wednesday, November 16, 2011

Two for One

My parents make fabulous pies for Thanksgiving every year. Apple and pumpkin. And every year I have a slice of each because, really, how could anyone choose?

And now, you don't have to.

It's not pie, but it's a great way to combine the flavors of my favorite pies into one fabulous dish. This is just outstanding, delicious, and a must-have. So what are you waiting for? Get baking!

Dutch Apple-Pumpkin Crisp
Recipe from Betty Crocker
Prep Time: 20 min.
Start to Finish: 1 hour 15 min.
Makes 8 servings

  • 1 1/2 cups chopped peeled apples (2-3 small)
  • 1 cup canned pumpkin puree (not pie mix)
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1 egg

  • 3/4 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/4 cup butter or margarine, softened
  • 1/4 teaspoon pumpkin pie spice
  • whipped cream, if desired

  1. Heat oven to 350 degrees. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
  2. Meanwhile, in a small bowl, toss topping ingredients (flour, brown sugar, butter or margarine, and pumpkin pie spice) until crumbly. Set aside.
  3. In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with topping mixture.
  4. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

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