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Apple and Pumpkin Ginger Crisp

Recipes by Chef Steph

Chef Steph

Apple and Pumpkin Ginger Crisp

The ultimate fall dessert in just six easy steps!

ingredients

Apple and Pumpkin Ginger Crisp
  • 1 cup - rolled oats
  • 1/2 cup - plus 2 tablespoons all-purpose flour, divided
  • 1/2 cup - pecans, roughly chopped
  • 1/4 cup - light-brown sugar
  • 2 tablespoons - finely-chopped candied ginger
  • 1/4 teaspoon - kosher salt
  • 1/2 cup - butter, melted and cooled
  • 1 1/2 pounds - sugar or pie pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes (1 pound when cubed)
  • 2 pounds - Granny Smith apples (4 to 5 apples), peeled, cored, and cut into 1/2-inch cubes
  • 1/2 teaspoon - grated lemon zest, plus 1 tablespoon lemon juice
  • 1/4 cup - granulated sugar
  • 1 teaspoon - ground cinnamon
  • - Vanilla ice cream, for serving
Prep time
10 minutes
Cook Time
45  minutes
Serves
6 to 10

Directions

  1. Preheat the oven to 350°F. 
  2. In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. 
  3. Mix until large crumbs form, and refrigerate until ready to use. 
  4. 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. 
  5. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. 
  6. Let stand for 15 minutes. Serve warm with vanilla ice cream.

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