PUMPKIN APPLE COFFEE CAKE WITH STREUSEL
Perfect combination of apples and pumpkin in this cake. Great for fall!
Provided by TCook
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine flour, white sugar, cinnamon, baking soda, nutmeg, salt, ginger, and cloves for cake in a large bowl.
- Combine pumpkin, oil, and eggs in a medium bowl. Add to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into the prepared pan.
- Combine sugar, flour, and cinnamon for topping in a small bowl. Add butter and cut in until crumbly. Sprinkle over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 63.4 g, Cholesterol 34.4 mg, Fat 11.6 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 263.8 mg, Sugar 40.5 g
HEALTHY PEAR AND APPLE CRISP
Time 50m
Yield 6-8
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl combine filling ingredients and stir until apples and pears are completely coated.
- Pour the pear and apple filling into a large oven-safe baking dish.
- In the same large bowl used to make filling, add rolled oats, almond flour, shredded coconut, coconut palm sugar, pumpkin seeds, hemp seeds, walnuts, cinnamon, and salt and stir to combine.
- In a smaller bowl whisk together the melted vegan butter, melted coconut oil, and maple syrup and pour into the bowl with the other topping ingredients, stir to combine.
- Crumble the crisp topping over the filling in the baking dish and pack down gently.
- Bake covered with lid or foil for 25 min, then remove lid/foil and continue baking for 15-20 more minutes or until top is golden and juices are bubbling around edges.
- Remove from oven and let cool 20 minutes before serving.
APPLE AND PUMPKIN GINGER CRISP
Provided by Diana Yen
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- 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.
- 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.
GINGER APPLE-PEAR CRISP
Enjoy autumn aromas-apples, cinnamon and spices-in this delicious recipe. It's even better with a scoop of vanilla or pumpkin ice cream! Whipped cream is always an option. -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, toss the first 7 ingredients. Transfer to a greased 2-1/2-qt. baking dish., In another bowl, mix the first 6 topping ingredients; cut in butter until crumbly. Sprinkle over fruit., Bake until golden brown and fruit is tender, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 295 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 5g fiber), Protein 3g protein.
PUMPKIN CRISP
Make and share this Pumpkin Crisp recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h19m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
- Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.
- Drizzle butter evenly over pecans.
- Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown.
- Remove from oven, and let stand 10 minutes before serving.
- Serve warm or at room temperature with Whipped Cream, if desired.
- Sprinkle with nutmeg, if desired.
Nutrition Facts : Calories 737.1, Fat 42.9, SaturatedFat 18.1, Cholesterol 71.4, Sodium 794.8, Carbohydrate 85.3, Fiber 3.7, Sugar 55.5, Protein 7.1
APPLE CRISP WITH GINGER
A fun twist on the standard apple crisp, this apple crisp with ginger is going to delight your taste buds and have you coming back for more and more!
Provided by Rachel Gurk
Categories Desserts
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly spray a 10 by 8 inch baking pan with cooking spray. Set aside.
- In a large bowl, mix ginger root, lemon zest, lemon juice, sugar, and cinnamon. Add apple chunks and mix thoroughly. Make sure the zest and ginger root are distributed equally throughout the apples. Put into baking dish.
- In the same bowl that you used for the apple mixture, mix flour, oats, cinnamon, nutmeg, and brown sugar. Add the softened butter, and use two knives held together in your hand (or a pastry cutter or fork) to cut the butter into the dry ingredients. The mixture should hold together in large clumps.
- Using a large spoon or your hand, sprinkle the crisp topping over the apple mixture. Put into preheated oven and bake 1 hour and 10 minutes, or until apples are soft and crisp is lightly browned on top. Cool slightly, and serve warm with ice cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 63 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 11 mg, Fiber 4 g, Sugar 45 g, TransFat 1 g, UnsaturatedFat 4 g
PUMPKIN, APPLE & GINGER SOUP
The soup combines earthy pumpkin with sweet, crisp apples and spicy ginger to create the most wonderfully comforting taste sensation. Serve with a slice of crusty bread and top with some crunchy pumpkin seeds or dried apple chips!
Provided by Aimee
Categories Soups
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 200C / 390F. Add the squash/pumpkin, apples, onions ginger (kept in a large chunk) and garlic to a large roasting tin with the olive oil, salt and pepper. Toss to coat and roast for 30-40 minutes.
- Once cooked, unpeel the roasted garlic gloves and add them to a blender with the rest of the ingredients. Blend everything until smooth, adding more vegetable stock, if needed. Season to taste.
- To serve, add a swirl of coconut cream or dairy-free yoghurt. Top with chopped chives and pumpkin seeds.
Nutrition Facts : Calories 308 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 569 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CLASSIC APPLE CRISP
This classic apple crisp combines warm gooey cinnamon apples with a buttery brown sugar oat topping. See recipe notes for make ahead & freezing instructions.
Provided by Sally
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan. Any 4 quart baking dish works.
- Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
- Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
- Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold- plain or with salted caramel and/or vanilla ice cream.
- Cover leftovers and store in the refrigerator for up to 5 days.
PUMPKIN CAKE WITH APPLE CRISP TOPPING
An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!
Provided by Kim
Categories Pumpkin Cake
Time 1h40m
Yield 16
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
- Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
- Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
- Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
- Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
- Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
- Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 59.6 g, Cholesterol 84 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 376.3 mg, Sugar 32.6 g
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- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Whisk the sugar and cornstarch together in a large bowl. Add the apples chunks, figs, lemon juice, and ginger and toss gently to combine. Transfer the fruit filling to an 8-inch baking dish, cover with foil, and set on a foil lined rimmed baking sheet (for easy cleanup). Bake the fruit until it is hot and has releases its juices, 20 to 25 minutes.
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