April 18, 2014

Recipe Corner: Apples and Pumpkins

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By Ginger Isham

September 26th, 2013

What a surprise I had a year or so ago when I came upon a recipe for a dessert that combined apples and pumpkin. I found this recipe in Garden Way’s “Joy of Gardening Cookbook.” It says best served warm with whipped cream or ice cream.

 

Pumpkin apple crisp 

4 cups diced pumpkin

4 cups peeled and diced apples

1/2 cup maple syrup, dark grade

1 cup flour

1 cup brown sugar (3/4 will do)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of salt

1/2 cup butter

Butter a 9×13-inch baking dish and add the pumpkin and apples. Pour maple syrup over all. Mix flour, spices, sugar and salt. Cut in the butter or put in a food processor. Sprinkle over the pumpkin and apples. Bake 40 minutes at 350 degrees.

 

Apple crunch

4 cups sliced apples

4 tablespoons sugar

3 tablespoons flour

1/2 teaspoon cinnamon

Put apples in a greased baking dish and combine dry ingredients and sprinkle over apples; mixing in gently with a fork.

Make a topping of:

1 beaten egg

1 cup flour

1 cup sugar (3/4 will do)

1 teaspoon baking powder

pinch of salt

1/2 cup melted butter

Beat egg until thick and add dry ingredients. Mix with a fork until crumbly. Sprinkle over top of apples and drizzle melted butter on top. Bake in 375-degree oven for 40-45 minutes. Serve warm with vanilla ice cream or frozen yogurt.

 

Hint: To make caramel apples without fuss, core your favorite apples. Cut apples in half. Melt caramel candies and pour into the small hollow made from coring the apples. Let cool and then cut into slices and serve.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

 
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