APPLE AND PUMPKIN CRISP

Two of fall’s favourite pie fillings in one dessert! Apple and pumpkin come together in this easy baked crisp. Serve it warm with a scoop of ice cream, if you like.

Yield: Serves 6.

APPLE AND PUMPKIN CRISP

Ingredients

  • 4 cups sliced peeled apples
  • 4 cups sliced peeled pumpkin
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon, divided
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Dash nutmeg
  • 1/4 cup all-purpose flour
  • 2 tbsp firmly packed brown sugar
  • 1/4 tsp nutmeg
  • 1/4 cup salted butter

Directions

  1. Preheat oven to 350°F.
  2. Combine apples, pumpkin, lemon juice, 1/4 tsp cinnamon, salt, pepper and dash of nutmeg. Spoon pumpkin mixture into a shallow 2 quart baking dish.
  3. Combine remaining 1/4 tsp cinnamon, flour, brown sugar and 1/4 tsp nutmeg. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle over pumpkin mixture; cover with foil.
  4. Bake for 45 minutes. Remove foil and continue baking until pumpkin and apples are tender and topping is golden, about 30 minutes.
Nutritional analysis per serving:

161 calories, 7.9 g fat, 1.6 g protein, 23.3 g carbohydrate, 1.6 g fibre, 257 mg sodium