The simplicity and buttery rich crumble topping of a fall crisp, the perfection of a creamy pumpkin pie, all thrown together in a few minutes and so so good!
I have been craving fall lately like you would not believe.
Pumpkin pie, hot, creamy lattes, fall leaves, scarves, sweaters, boots, endless mugs of peppermint hot chocolate and hot buttered rums!
I could go on and on… and on… and on and on…
I really do love fall!
I think I love it so much because it’s the gateway to the holidays which are my absolute favorite. I love spending time with family and focusing on the things that matter most.
I also love getting back into the routine of school, mom’s groups, outings, bible studies and just plain fall-regularity.
Maybe it’s the weather (or lack of it, rather) that’s got me pining for fall so early this year, but whatever the reason I’ve decided to not fight it and just go with the flow.
Hence the pumpkin crisp baking in August. :o) In my defense, I am in the chilly northwest and it is cool and drizzling outside. Perfect pumpkin-dessert weather with a big cup (or 5!) or strong, hot coffee!
I may, or may not, have had this for breakfast this morning. Don’t you wish you were here to know for sure (and eat some with me!)?
Are you welcoming fall? Or dreading the loss of summer?
(Oh, and by the way… this is pretty much the perfect holiday gathering dessert! It makes a very full 9×13″ pan that would easily serve 12-18 people, depending on serving size. And it is a make-ahead dish because it tastes best cold! Win-win!)
- for the filling:
- 4 large eggs
- 1 (29oz.) can pumpkin purée
- 1 1/2 cups sugar
- 1 tablespoon pumpkin pie spice
- 2 (12oz each) cans evaporated milk
- for the topping:
- 3/4 cup flour
- 1 cup firmly packed brown sugar
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup old-fashioned rolled oats
- 1/2 cup butter, melted
Preheat the oven to 425ºF. Grease a 9x13" pan and set aside.
In a large bowl, beat the eggs until blended. Whisk in the pumpkin, sugar and spices until smooth. Pour in the evaporated milk and stir gently until combined. Pour this filling into the greased pan and bake for 15 minutes.
While the filling is baking, stir together the topping ingredients until moistened and well combined.
When the 15 minutes is up, open the oven, lower the temperature to 350ºF, and sprinkle the crumble topping evenly over the hot filling. Close the door and bake for 60-70 minutes, until a toothpick inserted near the center comes out clean and the topping is golden.
Let cool to room temperature and then place in the fridge to chill for a few hours or overnight. Serve with lots of fresh sweetened whipped cream and of course some hot, black coffee to wash it all down with!