Pumpkin Apple Cobbler Recipes

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SLOW-COOKED PUMPKIN APPLE COBBLER



Slow-Cooked Pumpkin Apple Cobbler image

This spiced pumpkin apple cobbler recipe is sure to please all of your holiday guests. It's perfect for fall, but can be made year-round since it uses fresh or frozen cranberries. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

5 cups sliced peeled tart apple (about 4 medium)
1 cup fresh or frozen cranberries
1 cup packed dark brown sugar, divided
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
1/2 cup butter, softened
3 large eggs, room temperature
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Chopped pecans, optional
Vanilla ice cream or whipped cream

Steps:

  • In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla., In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture., Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

Nutrition Facts : Calories 407 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 402mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 4g fiber), Protein 7g protein.

DUTCH APPLE-PUMPKIN CRISP



Dutch Apple-Pumpkin Crisp image

Enjoy this delicious crisp that's made with apple and pumpkin - a baked delight. Perfect dessert for any occasion!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

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
1 cup canned pumpkin (not pumpkin pie mix)
1/3 cup granulated sugar
1/4 cup milk
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon pumpkin pie spice
1 egg
Whipped cream, if desired

Steps:

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

Nutrition Facts : Calories 250, Carbohydrate 45 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 32 g, TransFat 0 g

PUMPKIN COBBLER



Pumpkin Cobbler image

This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!

Provided by holly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 12

cooking spray
½ cup white sugar
2 eggs, beaten
1 (15 ounce) can pure pumpkin (such as Libby's®)
¾ cup evaporated milk
1 teaspoon orange extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
  • Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
  • Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

Nutrition Facts : Calories 408 calories, Carbohydrate 59 g, Cholesterol 92.3 mg, Fat 16.9 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 7.7 g, Sodium 655.5 mg, Sugar 40.5 g

PUMPKIN-APPLE COBBLER



Pumpkin-Apple Cobbler image

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 - 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
4 cups fresh pumpkin or butternut squash, peeled and cut in 1- inch cubes
2 cups tart apples, peeled and cut in 1-inch chunks
1 cup dark raisins
1 cup light brown sugar
1/4 cup flour, plus flour for work surface
2 tablespoons lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Cornmeal biscuit dough
2 tablespoons granulated sugar
Creme fraiche for serving

Steps:

  • Preheat oven to 350 degrees. Use a scant tablespoon butter to butter nine-inch square or 10-inch round baking pan one and a half to two inches deep.
  • In large bowl combine pumpkin, apples, raisins, sugar, one-fourth cup flour, lemon juice, ginger, nutmeg and cloves. Spoon into baking dish. Dot with remaining butter.
  • On floured work surface pat dough into an eight-inch square about one-half inch thick. Use cutter or knife to cut small rounds, squares or one-inch strips of dough and arrange on pattern over pumpkin-apple filling. Dust with sugar.
  • Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with creme fraiche.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 1 gram, Carbohydrate 52 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 11 milligrams, Sugar 36 grams, TransFat 0 grams

PUMPKIN APPLE COBBLER



Pumpkin Apple Cobbler image

This recipe is a great twist on the standard apple cobbler. It is really easy to put together. It is so delicious you may want to double it to use the whole bread mix, and make it in a 9x13 inch pan.

Provided by CRAZY4SUSHI

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 5

8 small Granny Smith apples - peeled, cored and sliced
¾ cup pumpkin butter
½ (14 ounce) package pumpkin quick bread mix
4 tablespoons butter
1 (7 ounce) can sweetened whipped cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
  • Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 46.8 g, Cholesterol 33.9 mg, Fat 12.3 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 7 g, Sodium 215.9 mg, Sugar 32.6 g

APPLE AND PUMPKIN GINGER CRISP



Apple and Pumpkin Ginger Crisp image

Provided by Diana Yen

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1 cup rolled oats
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup pecans, roughly chopped
1/4 cup light-brown sugar
2 tablespoons finely chopped candied ginger
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 pounds sugar or pie pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes (1 pound when cubed)
2 pounds Granny Smith apples (4 to 5 apples), peeled, cored, and cut into 1/2-inch cubes
1/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350°F.
  • In a large bowl, combine the oats, 1/2 cup flour, pecans, light-brown sugar, ginger, salt, and butter. Mix until large crumbs form, and refrigerate until ready to use.
  • In a 9-by-13-inch baking dish, combine the pumpkin, apples, lemon zest and juice, sugar, cinnamon, and remaining 2 tablespoons flour; toss until mixed. Sprinkle the oat crumble over the apple mixture and bake until the topping is browned and juices are bubbling, about 45 minutes. Let stand for 15 minutes. Serve warm with vanilla ice cream.

APPLE PUMPKIN COBBLER



Apple Pumpkin Cobbler image

Make and share this Apple Pumpkin Cobbler recipe from Food.com.

Provided by Cookingfor7

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

8 small granny smith apples, peeled, cored and sliced
3/4 cup pumpkin butter
0.5 (14 ounce) package pumpkin quick bread mix
4 tablespoons butter
sweetened whipped cream (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
  • Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

Nutrition Facts : Calories 106, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 42, Carbohydrate 14.6, Fiber 2.5, Sugar 11, Protein 0.3

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