PUMPKIN CRISP

with maple oat streusel

WHY YOU SHOULD MAKE THIS CRISP

It comes together in about 1 hour. It's cozy & perfect for autumn! It's the perfect dessert for a dinner party.  This crumble is super easy to make.

INGREDIENTS

- EGGS  - BROWN & WHITE SUGAR - PUMPKIN - HALF & HALF - VANILLA - PUMPKIN SPICE - CINNAMON - CARDAMOM - SALT - BUTTER - FLOUR - OATS - MAPLE SYRUP - PECANS

01

Whisk the eggs, brown sugar, & white sugar. Add the canned pumpkin, half & half, vanilla, spices, and salt.

02

Pour the pumpkin mixture into a tart pan or a shallow pie plate. Set it aside for later while you prepare the streusel topping.

03

Cut the butter into the flour until you have small pieces. Add oats, brown sugar, maple syrup, pecans, & salt.

Stir everything together until the mixture is crumbly.

04

Crumble the topping over the pumpkin filling. Bake the crisp at 375°F until the filling is mostly set and the crumble is golden-brown on top.

PRO-TIP

If you don't have a pastry cutter, you can use 2 butter knives to make the crumble. Or, use your food processor to cut the butter into the flour!

CAN I MAKE THIS IN ONE PAN?

Yes! If you don't have mini cast iron skillets, you can also bake this pumpkin crisp in a 10-inch tart pan, shallow pie plate, or a 12-inch cast iron skillet.

SERVING IDEAS

Add a scoop of vanilla or butter pecan ice cream

Drizzle the crisp with salted caramel or butterscotch sauce

Top the crisp with whipped cream & pecans

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.