Pumpkin Spice Crisp
It's Autumn and pumpkins are everywhere! Though I love pumpkin pie, I'm in the mood to try something new. Here is a twist on my old favorite crisp recipe, Raspberry Rhubarb Crisp, and a different way to think about pumpkins and other fall fruits and vegetables.
- Prep time: 20 min
- Cook time: 1 hour 15 min
- Ready in: 1 hour 35 min
- Yields: 18 servings
- *** FILLING INGREDIENTS, ***
- 1 1/2 cups sugar
- 2 cups milk
- 1/3 cup cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla
- 6-7 cups fresh sliced pumpkin
- *** CRISP INGREDIENTS, ***
- 2 cups "Old Fashioned" rolled oats
- 2 cups unbleached flour
- 2 cups brown sugar
- 3 teaspoons ground cinnamon
- 1 cup (two cubes) melted butter
- 2 teaspoons vanilla
- 1 teaspoon salt (optional if using salted butter)
- Preheat the oven to 350° F.
- Begin with a 2 1/2 – 3 pound pie pumpkin. Cut it in half and remove the seeds and stem. Cut the halves into strips approximately 1 inch wide and trim off the outer skin. Slice the pumpkin strips crosswise into slices approximately 1/8 to 1/4 inch thick.
- In a medium (approximately 3 quart) bowl mix together the oats, flour, brown sugar, cinnamon, and salt.
- Melt the butter and whisk in 2 teaspoons of vanilla.
- Add the butter mixture to the oat mixture and mix until thoroughly combined and moist throughout the mixture.
- Spread half of the oat mixture, pressing it evenly onto the bottom of a 14x10 inch or 13x9 baking pan.
- In a 3 quart saucepan, whisk the sugar, milk, and cornstarch until the cornstarch is completely dissolved with no lumps. Whisk in the cinnamon, cloves, allspice, ginger, and nutmeg. While whisking frequently, so not to burn the milk, bring the mixture to a boil over medium to medium high heat then reduce the heat to simmer and continue whisking frequently until the mixture is very thick, this should take approximately 5 minutes.
- Remove the pan from the heat and whisk in the 2 teaspoons of vanilla. Then pour over the pumpkin slices and mix, until the slices are completely coated.
- Spread the pumpkin mixture evenly over the first oat mixture layer, then sprinkle the remaining oat mixture evenly on top. At this point, I like to lightly sprinkle just a few extra oats on top before placing it in the oven.
- Bake in the oven for 1 hour and 15 minutes.
- Let it cool to allow the filling to set, then serve plain, or topped with whipped cream, or even vanilla ice cream drizzled with caramel sauce. Yum!
The pumpkin in this recipe may be replaced with other similar types of squash such as butternut squash or even sweet potatoes. Use apples to make apple crisp. Due to the variable water content of different substitutions, the cooking time may vary a bit.
The spices in the filling may be replaced with pumpkin pie spice which is fairly similar.
The flour may be replaced with whole wheat flour, oat flour, or even rice flour, for a gluten free experience.
A Pictorial How To:
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