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Apple Hill Farm
(603) 224-8862
580 Mountain Road
(N.H. Route 132)
Concord, NH 03301
Diane's Pumpkin Apple Crisp

Peel and slice 3 to 4 medium sized tart apples, enough apples to
make 3 cups worth.

( Make sure to eat a couple of slices while doing this). Mix up the
three layers, apple, pumpkin and crisp topping separately and add
together at the end.

Apple layer:
In a medium sauce pan, mix the following:
1/3 cup brown brown sugar (or maple sugar)
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp salt
1/3 cup of water (or sweet cider)

Stir the above  5 ingredients and then add butter.
2 Tbsp. butter

Place on burner and bring to a slow boil, then add apples and cook
and stir for 4 minutes.  Turn off heat and let cool slightly while mixing
up pumpkin mixture.

Pumpkin layer:
3/4 cup canned pureed pumpkin (or use fresh)
3/4 cup heavy cream (or evaporated milk)
1/3 cup granulated sugar (or again maple sugar)
1 egg
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. cloves
1/4 tsp. salt

Mix together the pumpkin mixture till smooth.

Crisp topping layer:

In a separate bowl mix until crumbly :       
1 cup flour
1 cup dark brown sugar
1/2 to 3/4 stick of margarine or butter, slightly softened
1 tsp. cinnamon

In a 9 x 13 lightly sprayed pan spread out the apple mixture from
sauce pan.

Pour the pumpkin layer over the top.

And top with Chuck’s favorite apple crisp topping.

Bake 350 degrees.  for approximately one hr. or until mixture is
bubbly. Serve warm with vanilla ice cream on top.