Apple Crisp With Pumpkin Spice Recipes

Steps:

• 1. Preheat oven to 350 degrees. Slice apples into thin pieces (be sure to peel, core, and remove seeds)
• 2. Mix apples in bowl with pumpkin pie spice, sugar, and a few drops of lemon juice. Spread apples into a small baking pan or casserole dish.
• 3. Mix almond meal, brown sugar, pumpkin pie spice in a small bowl.
• 4. Add cubes of butter into almond meal mixture and mix gently, it's okay if you don't combine all the butter all the way.
• 5. Sprinkle the almond meal mixture over the apples; spread evenly, try to place butter cubes spaced out over the apples
• 6. Bake at 350 degrees for about 30 minutes, or until the apples are tender.

Steps:

• Preheat oven ot 425°F.
• TOPPING: Combine ingredients with a fork for topping. Reserve.
• FILLING: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate.
• Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes.
• Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 9-inch rounds.
• Place each cake on serving plate. Spread 1 can pie filling on each cake to within 1/2 inch of edge. Frost sides of cakes with frosting. Spoon remaining frosting into decorating bag. Pipe frosting around top edge of each cake. Store tightly covered in refrigerator.