Baking Banquet: PUMPKIN APPLE CRISP

Baked

Slow Cooker

Ingredients:	Doubling Quantities:
Apple Filling	Apple Filling
4 medium large apples (I used Honey Crisp), peeled, cored, chopped	8 medium apples, peeled, cored and chopped
½ (15 oz.) can pumpkin puree	1 (15 oz.)can pumpkin puree
2 tablespoons lemon juice	4 Tablespoons lemon juice
A splash of vanilla	1 teaspoon vanilla
3 ½ tablespoons tapioca flour	7 tablespoons tapioca flour
½ teaspoon cinnamon	1 teaspoon cinnamon
½ teaspoon pumpkin pie spice or apple pie spice	1 teaspoon pumpkin pie spice or apple pie spice
1/8 – ¼ cup white sugar	¼ cup white sugar
3 teaspoons caramel	6 teaspoons caramel

Streusel/Crisp Topping	Streusel/Crisp Topping
¼ cup flour	½ cup flour
½ cup spice cake mix or caramel apple cake mix	1 cup spice cake mix or caramel apple cake mix
½ cup quick oats	1 cup quick oats
¼ - 1/3 cup white sugar	1/3 cup white sugar
¼ - 1/3 cup brown sugar	1/3 cup brown sugar
½ teaspoon ground cinnamon	1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg	1 teaspoon ground nutmeg
1 pinch salt	2 pinches salt
Approx. ½ cup butter, cut into little cubes	14 tablespoons butter (2 tablespoons less than 2 full cubes)
½ cup chopped pecans	1 cup chopped pecans

Directions:

Preheat oven to 360 degrees. * or line a slow cooker with Reynold’s slow cooker liners.

Pour the lemon juice into a large bowl. Peel, core and chop each apple individually, stirring them into the lemon juice (to keep them from browning). Add the pumpkin, tapioca flour, cinnamon, pumpkin pie spice, and sugar. Stir into the apples. Place pumpkin apple mixture in a 9X9 baking dish (or a 13X9 if you are making a double batch) Meanwhile, prepare the streusel topping.

Combine the flour, cake mix, quick oats, sugars, cinnamon, nutmeg and salt. Stir. Add the butter a little at a time and use a pastry blender or a fork to cut into coarse crumbs. Stir in the chopped pecans. Pour over the apple pumpkin mixture. Put a large baking sheet under your baking pan. The filling will bubble up and spill over. Place in the preheated oven bake for 60-70 minutes. Serve warm with vanilla or butter pecan ice cream.

*if using a slow cooker, cook on high for 2 hours. For the last hour of cooking, remove the lid part of the way to help It crisp. (It does not crisp as well in the slow cooker)