Apple and Pumpkin Ginger Crisp

Name: Apple and Pumpkin Ginger Crisp
Yield: 4 servings
Ingredients: 1 cup rolled oats; 0.5 cup plus 2 tablespoons all-purpose flour, divided; 0.5 cup pecans, roughly chopped; 0.25 cup light-brown sugar; 2 tbsp finely chopped candied ginger; 0.25 tsp kosher salt; 0.5 cup unsalted butter, melted and cooled; 1.5 lb sugar or pie pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 2 lb Granny Smith apples , peeled, cored, and cut into 1/2-inch cubes; 0.5 tsp grated lemon zest, plus 1 tablespoon lemon juice; 0.25 cup granulated sugar; 1 tsp ground cinnamon; 1 Vanilla ice cream; 1 for serving

From the kitchen of Carly

Buttery oat crumble meets spiced pumpkin and apples in this autumn crisp. Candied ginger and pecans add warmth to the topping, while lemon brightens the filling. Bake until golden and bubbling, then serve warm with vanilla ice cream.

Sweet pumpkin and tart Granny Smith apples meet a buttery oat topping studded with candied ginger, delivering that ideal crisp textural play between caramelized fruit and crunchy crumble. The lemon juice and ginger anchor everything in fall without veering cloying. Bake it ahead, reheat with ice cream.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1 cuprolled oats
1/2 cupplus 2 tablespoons all-purpose flour, divided
1/2 cuppecans, roughly chopped
1/4 cuplight-brown sugar
2 tbspfinely chopped candied ginger
1/4 tspkosher salt
1/2 cupunsalted butter, melted and cooled
1 1/2 lbsugar or pie pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 lbGranny Smith apples , peeled, cored, and cut into 1/2-inch cubes
1/2 tspgrated lemon zest, plus 1 tablespoon lemon juice
1/4 cupgranulated sugar
1 tspground cinnamon
1Vanilla ice cream
1for serving

Instructions

Set the oven to 350°F.
Combine the oats, 1/2 cup flour, pecans, light-brown sugar, candied ginger, salt, and melted butter in a large bowl. Mix until large crumbs form, then slide the bowl into the fridge until you need it.
In a 9-by-13-inch baking dish, toss together the pumpkin, apples, lemon zest, lemon juice, granulated sugar, cinnamon, and remaining 2 tablespoons of flour until everything is evenly coated. Scatter the chilled oat crumble over the top in an even layer and bake for about 45 minutes, until the topping is deep golden brown and the juices are bubbling up around the edges. Rest for 15 minutes before scooping into bowls and serving warm with vanilla ice cream.

Tips from the kitchen

Mix the topping to large crumb stage, not fine breadcrumbs. Those big clusters toast and stay crunchy where fine crumbs turn soggy.
Cut both pumpkin and apples to the same 1/2-inch size so everything cooks through evenly in 45 minutes. Uneven pieces mean some burst before others soften.
Candied ginger is non-negotiable here. Fresh ginger bakes harsh and disappears. Candied ginger stays sweet and bright and doesn't overwhelm.
Let the crisp rest 15 minutes after baking so the filling firms up enough to hold when you scoop it. Serve warm, not hot.

Variations

Swap half the pecans for walnuts or skip nuts entirely for a less rich topping.
Use all apples or all pumpkin if squash is out of season. The ratio of fruit to crumble stays the same.
Brown the butter before mixing the topping for a nuttier, deeper crumble flavor.
Add a pinch of ground nutmeg or cardamom to the filling if you want more spice depth without changing the ginger dose.

Make ahead and storage

Covers well in the fridge for up to 4 days and reheats gently in a 300°F oven for 15 minutes. Freezer-friendly for up to 3 months before baking, though bake time may stretch 5 to 10 minutes from frozen.