pumpkin spice apple crisp

So last week, I made this pumpkin spice apple crisp.

I made it because I had three mushy apples and a jar of Trader Joe’s pumpkin butter to use up.

pumpkin butter

And oh my goodness… I’m so grateful for those mushy apples. Because this dessert is AMAZING!

This pumpkin spice apple crisp would be perfect to bring to a holiday gathering. It is a delightful combination of apples and pumpkin, two flavors that are bursting with holiday joy.

This crisp tastes like apple pie, only it is loads simpler to make! All you need are four ingredients {well, five, if you top your slice with whipped cream, which you certainly should!} And you don’t need to tell anyone, but for a dessert it’s even relatively healthy, thanks to all those apples and a relatively small amount of butter and sugar.

pumpkin spice apple crisp

{adapted slightly from this recipe}

– 3 large apples {I used fuji and jazz because that’s what we had going mushy in our fridge}
– 3/4 cup pumpkin butter
– 8 oz pumpkin quick bread mix {most packages are double this amount, so I used half of the mix for the crisp and then made pumpkin muffins with the remaining half of the mix… another alternative would be doubling this recipe and using the whole package of pumpkin bread mix}
– 3 tbsp butter
– whipped cream for serving {optional}

1. Preheat your oven to 350 degrees F.

2. Peel, core, and dice your apples and put into a bowl.

apples diced

3. Toss apple pieces with the pumpkin butter until they are coated. Pour into a shallow class dish or pie pan.

pumpkin butter apples

4. Cut the butter into small pieces and mix with your hands into the pumpkin bread mix until well-combined. This should create a crumbly topping. {Note: your fingers will be messy!}

5. Pour the topping over the apple mixture and spread it into an even layer.

topping prebake

6. Bake for 40-45 minutes, until topping is golden brown and your house smells aaaamazing.

pumpkin spice apple crisp

7. Enjoy warm with whipped cream on top… or pumpkin ice cream! Yum, just thought of that, it would be delicious. Now I need to make this again so I can eat it with pumpkin ice cream 🙂

apple crisp slice

My Grandpap, an extreme lover of apple pie, told me that this was one of the best apple desserts he has ever eaten! We certainly gobbled this up in our household. Hope you do, too!

if you liked this recipe, you might also enjoy:
incredibly easy pumpkin spice cookies
apple cake with crumb topping and brown sugar glaze
gluten-free apple pie bites
chocolate pumpkin spice kiss cookies
pumpkin spice cupcakes with cream-cheese frosting

marvelous monday: grocery store surprises

Happy Monday, everyone! I hope your Thanksgiving weekend wrapped up well and that you made it home safe if you were celebrating out of town. I am happy to report that Mike and I arrived back safely in Lafayette last night, with enough time to hit up the grocery store, do a bit of work, watch an episode of Arrested Development, put all of our clean laundry away {thanks, Mike’s mom, for letting us do laundry in your lovely machine instead of having to trek to the quarter-eating machines in our apartment complex!} and even put up a few Christmas decorations. The wreath is on our door and my mini tree is on display!

Sometimes it’s the smallest things that add a big smile to your day. I love surprises, and one of my favorite things is to discover a new treat when I’m browsing the grocery store. Look what I found last night:

PUMPKIN SPICE ENGLISH MUFFINS!

I know we are transitioning from autumn into winter, but I remain pumpkin-obsessed. And I’m okay with that!

I enjoyed every bite of a pumpkin spice English muffin for breakfast, half smeared with chocolate peanut butter and the other half with regular peanut butter. I can’t decide which topping I like better. I also want to try cream cheese. I might have to eat another one for a snack later to do further research! 😉

What grocery store finds have you been delighted with lately? Anyone else still obsessed with pumpkin?

Have a marvelous day!
-Dallas

marvelous monday: pumpkin week!

Happy Monday, everyone! How was your weekend? I had one of my favorite types of weekend: cozy at home, laid-back, while also productive. {Or, as my brother calls it, “tcb-time: taking care of business!”} I am taking the GRE Subject Exam in literature next weekend and spent a good chunk of time studying for the test using a study guide I got from the Princeton Review, which is amazingly helpful and has actually been cracking me up quite a bit with the authors’ witty jabs and digs at the test. {Mike probably thinks I am going crazy from too much studying when he looks over and sees me giggling over my test book.} If you or someone you know is studying for the GRE or a GRE Subject Exam, I’d highly recommend their study guides!

Another reason I am feeling so jazzed this morning: my brother is coming to visit on Thursday! He’s staying for a long weekend and I am SO excited to see him. He is one of the most incredible people I’ve ever met and has been my best friend since he was born and I was two and a half years old. 🙂 I feel really blessed that we are so close and that he still wants to spend time with his big sister. I am going to be on pins-and-needles driving to the airport after class on Thursday afternoon!

Greg and me at his college graduation this past May. I’m so proud of him!

As we transition from October into November, I had a realization: Halloween might be over, but I am *SO* not done with pumpkin yet! I feel like I haven’t even begun to take advantage of this marvelous squash in my autumn cooking. So, this week on the blog, I bring to you Pumpkin Week! Every day I’ll post a new pumpkin recipe, spanning all meals of the day. I’m hoping this week will motivate me to try all these pumpkin recipes I’ve stored up {like this amazing list from Two Peas & Their Pod} and might also inspire you to try some new recipes yourself!

Today we start with breakfast. I was inspired by Julie at Peanut Butter Fingers to work some pumpkin goodness into my morning batch of oats. It was easy and delicious — like having a healthy version of pumpkin pie to start the day off right! Plus, I love oatmeal on cold winter days. It warms my belly and just gets me into a happy mood.

pumpkin spice oatmeal

– 1/2 cup oats
– 1/3 cup milk {I like vanilla rice milk, but soy milk, almond milk, or just plain old dairy milk would all work}
– 1/4 cup pumpkin
– 1 tsp pumpkin pie spice
– 1 tsp cinnamon

Combine all ingredients in a microwave-safe bowl and stir together. Microwave for 2-3 minutes {depending on your microwave’s power} until desired consistency. I like my oatmeal pretty thick; my mom loves hers watery. It’s a preference thing!

Enjoy warm. Add more cinnamon or pumpkin pie spice as desired. YUM!

What are some of your favorite pumpkin recipes? I’m looking forward to sharing more with you tomorrow. Hope you have a marvelous day!

-Dallas 🙂

incredibly easy pumpkin spice cookies

In honor of tomorrow being the Autumnal Equinox, or first official day of autumn, I decided to celebrate by baking these incredibly yummy — and incredibly easy! — pumpkin spice cookies.

I came across this recipe about a month ago on one of my favorite blogs, Peanut Butter Fingers — I absolutely love pumpkin desserts and pastries, so right away I was on board. Then, when I saw that all you need is TWO ingredients to make these cookies, I was amazed. I knew I needed to try out this recipe for myself!

These cookies are thick, moist, and full of pumpkin goodness. They were super delicious warm from the oven yesterday and they still tasted fresh when I had a few for dessert tonight. Plus, since there is no butter, oil, or even eggs in this recipe — and pumpkin is a great source of Vitamin A and C — these are pretty healthy as far as cookies go!

Whip up a batch of these cookies and enjoy a taste of autumn!

pumpkin spice cookies

– 1 box of spice cake mix {I used Duncan Hines}
– 15 oz can of pumpkin
– chocolate chips, marshmallow, white chocolate chips, nuts {optional mix-ins for the cookies}

1. Preheat your oven for 350 degrees.

2. In a large bowl, dump the cake mix and pumpkin. It will look like this:

3. Keep stirring until the pumpkin and cake mix are fully combined. The batter will be thick! {This recipe doubles as a great arm workout, haha!}

4. Drop the pumpkin by spoonfuls onto a greased cookie sheet or onto a cookie sheet lined with parchment paper.

5. If you’d like, add chocolate chips, marshmallows, or nuts to some of the cookies. {I used white chocolate chips and semi-sweet chocolate chips in about half the cookies, and the rest I made plain.}

6. Bake 15-20 minutes or until cookies are firm in the middle.

Yummmm… ENJOY!

Happy autumn, everyone!
-Dallas

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-Time spent: 30 minutes {including bake time}
-Cost: about $4.00