Apple and Pumpkin Ginger CrispDiana Yen, food and prop styling by Diana Yen
DO AHEAD:
Topping can be made up to a day ahead and refrigerated.
Recipe information
Total Time
1 hour 20 minutes
Yield
Makes 6 to 8 servings
Ingredients
1
cup rolled oats
1
/2 cup plus 2 tablespoons all-purpose flour, divided
1
/2 cup pecans, roughly chopped
1
/4 cup light-brown sugar
2
tablespoons finely chopped candied ginger
1
/4 teaspoon kosher salt
1
/2 cup (1 stick) unsalted butter, melted and cooled
1
1/2 pounds sugar or pie pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes (1 pound when cubed)
2
pounds Granny Smith apples (4 to 5 apples), peeled, cored, and cut into 1/2-inch cubes
1
/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1
/4 cup granulated sugar
1
teaspoon ground cinnamon
Vanilla ice cream, for serving
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
Step 3
In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.