I can’t take total credit for this recipe. It was my husband’s idea to combine the two best tastes of fall — apples and pumpkins — into one tasty autumnal confection (why, yes I have been waiting all day to use that term. Thank you.)
Here’s what to do:
For topping — stir together 1 c flour, 2 Tb sugar, 1 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp allspice. Cut in 1/4 c butter until mixture resembles coarse crumbs. Set aside.
For filling — combine two peeled, sliced apples, 1/2 c pumpkin, 2/3 c sugar, 3 Tb water and 1 Tb lemon juice in a saucepan. Bring to boil. Reduce heat and simmer 5 minutes until apples are almost tender. In a small bowl, mix 2 Tb water and 1 Tb cornstarch; add to filling and stir until thickened.
In another small bowl, combine 1 egg and 1/4 c milk. Add to topping mix, stir until moistened. Pour filling into 2 qt baking pan (or pie plate, if you happen to think that looks prettier). Using two spoons, drop topping in small mounds on top of filling.
Bake at 400 degrees for 20-25 min or until a toothpick comes out clean.
A slice of that, hot out of the oven, with maybe a scoop of vanilla ice cream? Certainly not the worst idea I’ve heard today.