DUTCH APPLE AND PUMPKIN CRISP
This recipe was found in the 2009 Betty Crocker cookbooklet, Fall Baking. Preparation time does not include the 20 minutes needed for the crisp to cool slightly.
Provided by Sydney Mike
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spread chopped aples over the bottom a 9-inch glass pie plate, then microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
- Meanwhile, in a small bowl, mix together the 3/4 cup of flour, brown sugar, butter & 1/4 teaspoon of pumpkin pie spice until crumbly, then set that mixture aside.
- In a medium bowl & using a whisk, beat together the remaining ingredients until smooth, then pour this mixture over the apples.
- Sprinkle the filled pie plate with the flour mixture, then bake 30 to 35 minutes or until golden brown & set.
- Cool 20 minutes on a wire rack, then serve ~ goes nicely with either whipped cream or vanilla ice cream!
Nutrition Facts : Calories 252, Fat 6.9, SaturatedFat 4.1, Cholesterol 39.6, Sodium 93.7, Carbohydrate 46.2, Fiber 2, Sugar 32.6, Protein 3
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