Dutch Apple-Pumpkin Crisp

1 1/2

cups chopped peeled apples (2 small)

3/4

cup Gold Medal™ all-purpose flour

3/4

cup packed brown sugar

1/4

cup butter or margarine, softened

1/4

teaspoon pumpkin pie spice

cup canned pumpkin (not pumpkin pie mix)

1/3

cup granulated sugar

1/4

cup milk

tablespoons Gold Medal™ all-purpose flour

1/2

teaspoon pumpkin pie spice

egg

Whipped cream, if desired

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1

Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
2

Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
3

In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

To peel apples, use a swivel-bladed vegetable peeler. It peels more quickly than a knife and will remove the peel without taking much of the apple flesh. Or use a crank-type apple peeler to save time.

If your brown sugar has become hard, you can soften it in the microwave. Place up to 2 cups of the hard brown sugar in a microwavable bowl, and microwave uncovered on High, checking every 30 seconds, until softened.