If you’re looking for the cozy flavors of fall wrapped up in one delightful dessert, this Apple Pumpkin Crisp Recipe is an absolute winner. I love this because it balances the sweetness of apples with the earthy warmth of pumpkin and spices, creating a comforting treat that feels like a warm hug on a chilly day. Whether it’s for a casual weeknight dinner dessert or a festive gathering, you’ll find this crisp always hits the spot.
When I first tried this recipe, I was instantly hooked by how the pumpkin adds moisture and depth without overpowering the apples. The crisp topping with oats and pecans gives the perfect crunch, and the maple syrup brings out that subtle sweet complexity. Once you give this Apple Pumpkin Crisp Recipe a go, I’m almost certain it’ll become one of your go-to fall desserts as well!
Why You’ll Love This Recipe
- Perfect Fall Flavor Combo: Apples and pumpkin spices come together for that classic autumn vibe.
- Easy to Make: Simple steps and pantry-friendly ingredients mean less fuss and more yum.
- Customizable Texture: You decide if you want softer apples or a crispier topping.
- Family Favorite: My family absolutely goes crazy for this dessert every time I make it.
Ingredients You’ll Need
The beauty of this Apple Pumpkin Crisp Recipe lies in its simple, wholesome ingredients that complement each other perfectly. A few tips on picking the right ingredients will make your final dish shine, so I’ll share those along the way.
- Apples: I recommend using tart varieties like Granny Smith or Honeycrisp for a nice balance with the pumpkin sweetness.
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling, to control the spices and sweetness yourself.
- Maple Syrup: Adds natural sweetness and depth—don’t skip it for the best flavor.
- Brown Sugar: Gives that sticky, rich sweetness that pairs beautifully with the oats and nuts.
- Vanilla Extract: Just a splash brightens all the flavors and makes the dessert taste more complex.
- Lemon Juice: Keeps the apples from browning and adds a touch of brightness to balance the sweetness.
- Pumpkin Pie Spice & Cinnamon: The star spices that give this crisp its warming fall notes.
- Rolled Oats: For that classic crispy, crunchy topping texture.
- White Whole Wheat Flour: Adds structure and a subtle nuttiness while keeping the topping tender.
- Pecans: Chopped nuts add great texture and flavor contrast.
- Cold Butter: Key for creating a crumbly topping that browns perfectly.
Variations
I like to switch up this Apple Pumpkin Crisp Recipe depending on the occasion or what’s in my pantry. It’s pretty flexible, so feel free to experiment and make it your own!
- Nut Variations: I sometimes swap pecans for walnuts or almonds to give the topping a different crunch and flavor.
- Sweetener Swaps: If you prefer not to use maple syrup, honey or agave work nicely, just watch the sweetness level.
- Gluten-Free: Use gluten-free oats and flour blend to make it safe for gluten-sensitive friends.
- Extra Crunch: Sprinkle some chopped crystallized ginger into the topping for a spicy-sweet twist that my family loved.
How to Make Apple Pumpkin Crisp Recipe
Step 1: Prep Your Apples and Pumpkin Filling
Start by preheating your oven to 350°F (175°C) and greasing a large baking dish—it doesn’t need to be fancy, just make sure it’s well-coated to keep things from sticking. Then, peel and thinly slice your apples; this really helps them cook evenly and absorb the pumpkin-spiced goodness.
In a large bowl, toss together the sliced apples with pumpkin puree, maple syrup, brown sugar, vanilla extract, lemon juice, pumpkin pie spice, and cinnamon. I like to use my hands here to gently mix everything—this way, you get a nice even coating without breaking the apples up too much. That lemon juice trick keeps the apples from browning and adds just the right tart touch.
Step 2: Make the Crisp Topping
Now for the topping—sort of the star of this Apple Pumpkin Crisp Recipe. Combine your rolled oats, whole wheat flour, brown sugar, chopped pecans, pumpkin pie spice, cinnamon, and salt in a separate bowl. Then add your cold, diced butter. This part’s fun: using your fingers, rub the butter into the dry ingredients until you get a crumbly texture with some pea-sized chunks.
This little technique is what gives you that buttery, crunchy topping that contrasts so nicely with the tender apples underneath. Don’t over-mix or the topping can get too pasty!
Step 3: Assemble and Bake
Spread your apple-pumpkin filling evenly in the baking dish. Then sprinkle the crisp topping over the fruit layer, covering it completely but not packing it down.
Bake in the preheated oven for about 35-40 minutes. I usually keep an eye starting at 30 minutes because ovens vary—look for bubbling juices around the edges and a golden, crisp topping. If you want softer apples, pull it out closer to 35 minutes; for a bit firmer texture and a crispier topping, give it the full 40.
Pro Tips for Making Apple Pumpkin Crisp Recipe
- Choose Tart Apples: I learned that tart apples like Granny Smith hold their shape better and balance the pumpkin’s natural sweetness beautifully.
- Cold Butter Matters: Using cold butter in the topping keeps it crumbly and crisp instead of mushy—don’t skip this step!
- Don’t Overmix Topping: Mixing just until crumbly ensures the best texture, so resist the urge to overwork it.
- Watch Baking Time Closely: I once overbaked it and the topping got too hard—checking the crisp at 35 minutes helps you avoid tough edges.
How to Serve Apple Pumpkin Crisp Recipe
Garnishes
When serving, I love adding a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess contrasts so nicely with the warm, spicy crisp. Sometimes, I sprinkle a bit of extra chopped pecans or a light dusting of cinnamon on top for an added visual and flavor pop.
Side Dishes
This Apple Pumpkin Crisp Recipe stands out beautifully on its own but pairs wonderfully with hot drinks like spiced apple cider or a rich cup of coffee. For holiday meals, I like serving it alongside roasted turkey or ham to keep the festive spirit going.
Creative Ways to Present
For special occasions, I’ve served this crisp in individual ramekins or even inside hollowed-out mini pumpkins—it’s such a charming and unexpected way to present it. You could also layer it with whipped cream and chopped nuts in clear glasses for a rustic parfait style.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly with plastic wrap or foil and store in the fridge. I’ve found it stays delicious for up to 3-4 days—just bring it back to room temp or warm it gently before serving.
Freezing
If you want to make ahead, this crisp freezes surprisingly well. I wrap individual portions tightly to avoid freezer burn and thaw overnight in the fridge before reheating. It’s super handy when you’re prepping for a big crowd!
Reheating
I like reheating leftovers in a 325°F oven for 10-15 minutes to crisp up the topping again without drying out the filling. Avoid microwaving if you want to keep that lovely crunch—microwaves tend to soften the topping.
FAQs
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Can I use canned pumpkin instead of fresh pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly here and is actually what I use most of the time for convenience. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sweeteners and spices.
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What types of apples are best for this recipe?
I recommend tart, firm apples like Granny Smith, Honeycrisp, or Braeburn. These hold their shape nicely when baked and balance out the sweetness from the pumpkin and sugar perfectly.
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Can I make this Apple Pumpkin Crisp Recipe gluten-free?
Yes! Simply swap white whole wheat flour with a gluten-free flour blend and make sure to use gluten-free oats. The texture might be slightly different but still delicious.
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How do I store leftover apple pumpkin crisp?
Store leftovers covered in the refrigerator for up to 4 days. For best results, reheat in the oven to restore the crisp topping.
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Is there a way to make the crisp topping extra crunchy?
Definitely! Use cold butter and don’t overwork the topping mixture. For an extra crunch, add a handful of chopped nuts or even a sprinkle of coarse sugar on top before baking.
Final Thoughts
This Apple Pumpkin Crisp Recipe has become a staple in my household, especially as the leaves start to change and the air gets crisp. It’s uncomplicated, comforting, and always leaves everyone asking for seconds. I’m excited for you to try it and see how the cozy flavors bring a little extra warmth to your table—trust me, you’re going to love it just as much as I do!
Print
Apple Pumpkin Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Pumpkin Crisp is a cozy, delicious dessert perfect for autumn. It features thinly sliced apples combined with creamy pumpkin puree and warm spices, topped with a crunchy oat and pecan crumble. Baked to golden perfection, it offers a delightful balance of sweet and spiced flavors with a satisfying texture contrast.
Ingredients
Filling
- 5-6 large apples, peeled and sliced very thin
- 1/2 cup pumpkin puree
- 3 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Topping
- 1/2 cup rolled oats
- 1/3 cup white whole wheat flour
- 1/4 cup brown sugar
- 1/2 cup pecans, chopped
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup cold butter, diced
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Spray a large baking dish with non-stick spray or coat it with butter to prevent sticking and ensure easy cleanup.
- Make the Filling: In a large mixing bowl, combine the peeled and thinly sliced apples with pumpkin puree, maple syrup, brown sugar, vanilla extract, lemon juice, pumpkin pie spice, and cinnamon. Mix well to evenly coat the apples with the pumpkin and spices.
- Prepare the Topping: In another bowl, mix together the rolled oats, white whole wheat flour, brown sugar, chopped pecans, pumpkin pie spice, cinnamon, and salt. Add the cold, diced butter pieces and use your hands to blend until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble the Crisp: Spread the apple and pumpkin filling evenly in the prepared baking dish. Sprinkle the oat and pecan topping evenly over the filling to cover.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes. Bake longer if you prefer softer apples and a more caramelized topping. The crisp topping should be golden brown and the filling bubbly.
- Serve and Enjoy: Remove from the oven and allow to cool slightly before serving. Enjoy warm for a comforting dessert.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, replace butter with coconut oil or a vegan butter alternative.
- Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Use tart apples like Granny Smith for a nice balance of sweet and tart flavors.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 290
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg
