Instructions
- Peel and slice 3 to 4 medium sized tart apples, enough apples to
make 3 cups worth. ( Make sure to eat a couple of slices while doing this). - Mix up the three layers, apple, pumpkin and crisp topping separately and add together at the end.
Apple layer:
In a medium sauce pan, mix the following:
- 1/3 cup brown brown sugar (or maple sugar)
- 1 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1/4 tsp salt
- 1/3 cup of water (or sweet cider)
- Stir the above 5 ingredients and then add 2 Tbsp. butter
- Place on burner and bring to a slow boil, then add apples and cook
and stir for 4 minutes.
Turn off heat and let cool slightly while mixing
up pumpkin mixture.
Pumpkin layer:
- 3/4 cup canned pureed pumpkin (or use fresh)
- 3/4 cup heavy cream (or evaporated milk)
- 1/3 cup granulated sugar (or again maple sugar)
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cloves
- 1/4 tsp. salt
Mix together the pumpkin mixture till smooth.
Crisp topping layer:
In a separate bowl mix until crumbly :
- 1 cup flour
- 1 cup dark brown sugar
- 1/2 to 3/4 stick of margarine or butter, slightly softened
- 1 tsp. cinnamon
Instructions
- In a 9 x 13 lightly sprayed pan spread out the apple mixture from sauce pan.
- Pour the pumpkin layer over the top.
- And top with Chuck’s favorite apple crisp topping.
- Bake 350 degrees. for approximately one hr. or until mixture is
bubbly. - Serve warm with vanilla ice cream on top.