Apple and Pumpkin Ginger Crisp
A comforting fall dessert combining sweet Granny Smith apples and pumpkin, topped with a crunchy oat and pecan streusel flavored with candied ginger. Perfect served warm with vanilla ice cream.
8 servings
1 hr 15 min
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Ingredients
- •1 cup rolled oats
- •½ cup all-purpose flour
- •½ cup pecans
- •¼ cup light-brown sugar
- •2 tablespoons candied ginger
- •¼ teaspoon kosher salt
- •½ cup unsalted butter
- •1½ pounds pumpkin
- •2 pounds Granny Smith apples
- •½ teaspoon lemon zest
- •¼ cup granulated sugar
- •1 teaspoon ground cinnamon
- •1 serving vanilla ice cream
- •for serving
Cooking Instructions
- 1.
Preheat the oven to 350°F.
5 min
- 2.
In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
10 min
- 3.
In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.
60 min
