apple crisp mini pumpkins… totally fun. totally delicious. totally wholesome!
Two of my favorite fall foods… in one fun dish!
Don’t you just love cooking in the fall?
Warm ovens, amazing scents filling the air when the house is closed up a bit from the cold, and the nights are a little cozier because the darkened skies come sooner. Maybe a candlelit table for dinner tonight? Not just a special dinner, but any dinner! Or maybe… just the warm, soft glow of a table lamp will add some perfect ambiance.
Fall. It is a cozier time of year. For real.
Now is the perfect time for cooking comfort food.
And… uh, speaking of comfort food, who wants to cook their apple crisp in a bowl or in a dish… when you can have it in a fabulous mini pumpkin?
Not me! Not me! Give me a special little treat! Give my guests and me something so pretty and fun to look at when dessert arrives at the table. Give me a delightful mini pumpkin apple crisp.
These little cuties are so easy to whip up for all your festive fall get-togethers, and wow, they are tasty!
The mini pumpkin gives the apple crisp such a nice touch of pumpkin flavor – even though you scoop out a little bit of the insides. (I give the seeds to my squirrels).
I think it makes the apples so moist and amazing – but it keeps the apple crisp filling exposed so it is nice and golden brown and crunchy on the top! So crunchy and divine!
Of course – if you are not a pumpkin fan – you can always stuff this apple crisp into… well… an apple!
Any other food items that you have stuffed your apple crisp into? Please share!
What is in this delightful mini pumpkin apple crisp?
Two mini pumpkins
1/2-1 apple, (depending on the size of your pumpkins) peeled (or unpeeled – as I prefer) and chopped into small pieces
juice of 1/2 lemon
1 Tbsp flour – I use gluten-free flour
1 Tbsp packed brown sugar or coconut sugar
2 Tbsp old-fashioned oats – I use gluten-free, organic old fashioned rolled oats
2 Tbsp finely chopped walnuts or pecans
1/2 Tbsp butter/ghee
1 Tbsp caramel for topping
Have I peaked your interested? Other fabulous ingredients that can be added:
dried cranberries
raisins
cinnamon
your favorite granola instead of flour and oats
maple sugar instead of brown sugar or coconut sugar
maple syrup for topping
whipped cream for topping
I must say… It has been a bit of a crazy fall for me with all the moving and getting settled again. But the cooking… well it is always my favorite way to stop and let all things go by.
Seems a little crazy for some I know – that cooking soothes me and makes me relax. I tend to go and go each day and not stop until I am worn out.
Cooking makes me slow down. And use my senses. I love to smell something wonderful cooking on the stovetop or in the oven. I like to see how food pops on spectacular, colorful plates and dishes. I also love to hear sizzling, boiling bubbles and timers go off in my kitchen.
Of course, taste reigns supreme does it not? I love good wholesome foods that make eating a joy.
I hope you enjoy this one – this magical little dessert – delightful mini pumpkin apple crisp! It smells, looks, and tastes good!
Enjoy!
Teri~
- 2 mini pumpkins
- ½-1 apple, (depending on the size of your pumpkins) peeled (or unpeeled - as I prefer) and chopped into small pieces
- juice of ½ lemon
- 1 Tbsp flour - I use gluten-free flour
- 1 Tbsp packed brown sugar or coconut sugar
- 2 Tbsp old-fashioned oats - I use gluten-free organic old fashioned rolled oats
- 2 Tbsp finely chopped walnuts or pecans
- ½ Tbsp butter/ghee, divided
- 1 Tbsp caramel for topping
- Set the oven to 350F
- Cut the top off the pumpkin and hollow it out using a spoon. (save the seeds for your outside critters)
- Mix the apples, lemon juice, flour, sugar, oats and walnuts/pecans together.
- Fill the cavity of the pumpkin, being sure to mound some of the apple crisp on the top.
- Dot with ¼ Tbsp butter/ghee and bake for 30-40 minutes until the pumpkin is soft.
- Drizzle with butter/ghee and caramel and serve while hot. Enjoy!