Apple Pumpkin Crisp
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If you can’t decide between apple crisp and pumpkin pie, this easy apple pumpkin crisp gives you the best of both in one cozy fall dessert. Tender cinnamon spiced apples are tossed with creamy pumpkin puree, and baked under a buttery oat topping that gets perfectly golden in the oven.
It’s the kind of easy dessert that makes your whole kitchen smell like fall. Serve it with a scoop of vanilla ice cream or whipped cream and you’ve got a crowd pleasing dessert for any winter or fall gathering.
Ingredients
For The Filling
- 7-8 apples, medium-sized, peeled, cored, and sliced (about 10 cups)
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For The Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
How To Make Apple Pumpkin Crisp
Preheat the oven to 375°F. Grease a 9×13 baking dish and set it aside.
In a large mixing bowl, add the sliced apples, 1/2 cup of brown sugar, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Stir until the apples are well coated in the sugar and spices.
Next, add the pumpkin puree and fold it into the apples until they are coated in pumpkin.
Then pour the filling mixture into your prepared baking dish and spread the filling out evenly.
In a medium-sized mixing bowl, add the rolled oats, flour, 1 cup of brown sugar, 1 teaspoon of cinnamon, and stir until well combined.
Add the melted butter and stir until crumbly.
Sprinkle the topping evenly over the apple mixture.
Bake for 35 to 45 minutes until golden brown.
Storage Tips
Refrigerator: Once the crisp has cooled completely, cover the baking dish tightly with plastic wrap or foil. You can also transfer leftovers into an airtight container. It will keep in the fridge for up to 4 days. To reheat, warm it in the oven at 350F for 10-15 minutes or until heated through.
Freezer: This baked crisp also freezes well. Store in a freezer safe container and wrap the dish well in foil. It will freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
How To Freeze Unbaked Apple Pumpkin Crisp
You can freeze both the baked and unbaked crisp, my favorite way to do it is freezing unbaked crisps.
Simply prepare the filling and topping, layer them in your freezer and oven safe container. Then cover well with foil.
Write the date and cooking instructions on the foil and place into your freezer.
To cook from frozen simply remove it from the freezer, remove the foil and plastic wrap if you used it and place the foil back on loosely.
Bake covered at 350F for 20 minutes, then remove the foil and bake for another 20 minutes or until the filling is bubbling and the topping is a golden brown.
More Fall Recipes
FAQ’s
Apple Pumpkin Crisp
Ingredients
Filling
- 7-8 medium-sized apples peeled, cored, and sliced (about 10 cups)
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter melted
Instructions
- Preheat the oven to 375°F. Grease a 9×13 baking dish and set it aside.
- In a large mixing bowl, add the sliced apples, 1/2 cup of brown sugar, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Stir until the apples are well coated in the sugar and spices.
- Next, add the pumpkin puree and fold it into the apples until they are coated in pumpkin.
- Then pour the filling mixture into your prepared baking dish and spread the filling out evenly.
- In a medium-sized mixing bowl, add the rolled oats, flour, 1 cup of brown sugar, 1 teaspoon of cinnamon, and stir until well combined.
- Add the melted butter and stir until crumbly.
- Sprinkle the topping evenly over the apple mixture.
- Bake for 35 to 45 minutes until golden brown.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
