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)

Ingredients

Apples

Pumpkin and Apples

Apples, Pumpkin and filling ingredients

Apple/Pumpkin Mixture

Apple Pumpkin Mixture in Crock Pot

Crumb Topping

Ready to Cook in Crock Pot

Letting it Crisp

Double Batch Ready to Bake

Apple Pumpkin Mixture Double Batch

Just Out of the Oven

Baked

CINNAMON ROLL APPLE CRISP

Ingredients

Crust Ingredients:

2 Pillsbury refrigerated pie crusts

6 teaspoons cinnamon

¼ cup sugar

6 tbsp butter, melted

16 inch pizza pan

Crust Directions:

Roll out pie crusts individually on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up the two pie crust rolls tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Press miniature cinnamon rolls, flat side down, evenly into the 16” pizza pan, making sure there are no spaces between the rolls.   Around the edges, push up like you are making a tart.  This will keep the apples on the crust. Set aside.

Ready to Make the Crust

With Cinnamon and Sugar

Half Rolled Up

Rolled with a slice

mini cinnamon roll

pressing it into the pan

Half done

Done

Formed

Apple Ingredients:

6 large apples (I used granny smith and gala)

1 Tablespoon lemon juice

4 Tablespoons Flour

1 teaspoon apple pie spice

2/3 cup sugar

Apple Directions:

Add lemon juice to a large bowl.  Peel and slice apples into little triangles.  Add apples one at a time to the bowl with lemon juice and stir after each apple (or section of apple).  The lemon juice will help keep the apples from turning brown.  Add the flour, apple pie spice and sugar.  Mix well.  Pour the apple mixture onto the cinnamon roll crust.

Ready to prepare the apples

cut up apples

Apples with flour and spices

Apple mixture

Apples on Top of Crust

Topping Ingredients:

1 cup flour

½ cup brown sugar

½ cup butter

1 cup old fashioned rolled oats

1 teaspoon apple pie spice

1 teaspoon cinnamon

½ teaspoon vanilla powder (optional)

Topping Directions:

Mix the flour, brown sugar, oats, apple pie spice, cinnamon and vanilla powder together.  Mix well.  Add the butter and mush it together until it resembles coarse wet crumbs.  Pour evenly over the apples.

Flour and Oat mixture

Topping

Topping over Apples

Ready to Bake

Just Out of the Oven

Slice Out

Cooking Directions:

Preheat oven to 350 degrees F.  Cut foil into strips and form around the edges of the crust.  (remove strips 10 minutes before the crisp is done.  Bake for 35 – 40 minutes (or until the apples are tender.) Pour the caramel sauce over the crisp immediately after it comes out of the oven.  Cut into pizza slices and serve warm with vanilla ice cream.

 

SLOW COOKER CARAMEL APPLE CRISP

Add caption

Loosely adapted from: http://allrecipes.com/Recipe/slow-cooker-apple-crisp/detail.aspx

Ingredients:

Apple Filling

4 medium large apples (I used Pink Lady), peeled, cored, chopped

2 tablespoons lemon juice

A splash of vanilla

1 tablespoon corn starch

½ teaspoon cinnamon

½ teaspoon pumpkin pie spice

1/8 – ¼  cup white sugar

3 teaspoons caramel

Streusel/Crisp Topping

½ cup flour (I used white whole wheat)

½ cup quick oats

¼ - 1/3 cup white sugar

¼ - 1/3 cup brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 pinch salt

½ cup butter, cut into little cubes

1 cup chopped pecans

Directions:

Line a slow cooker with a slow cooker liner (it is like a plastic bag).

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 cornstarch, cinnamon, pumpkin pie spice, sugar and caramel.  Stir into the apples.  Place in the lined crock pot and turn on high.  Place the lid on the slow cooker  Meanwhile, prepare the streusel topping.

Combine the flour, 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 into the slow cooker and cook on HIGH for 2 hours or on LOW for 4 hours.  Partially uncover for an hour just before serving to let the top get crisp.  Serve with vanilla or butter pecan ice cream.

Ingredients, minus apples

Pink Lady Apples

Chopped Apples

Apples with Spices

Streusel  Topping, before pastry blender

Streusel without nuts

Streusel with nuts

Ready to Cook

Ready to Eat

Just Sreusel

Streusel and Ice Cream

With Ice Cream and Caramel Sauce