This Apple Crisp Stuffed Mini Pumpkin recipe is a fun fall dessert that combines two of the season’s most iconic foods!
I also love to eat pumpkin, but for some reason it never dawned on me that you could cook these cute little minis. I thought they were purely decorative, like those awful lacquered warty squash things. How in the world are those things considered decorative, anyway?
Here’s a cute fall dessert idea—individual apple crisps inside hollowed out mini pumpkins.
Open up the pumpkin, either by slicing off the top or cutting around the stem like a jack-o-lantern. Thoroughly scrape out the seeds and stringy stuff. Next time I’m going to make the opening of my pumpkin a little wider. Make sure yours is wide enough for easy filling and eating.
Then cut up some fresh apples, toss them with a little lemon juice, flour, brown sugar, oats, butter and walnuts and stuff it right inside the pumpkin. Really pack the filling in, smashing the apples a little, so you get as much as possible inside.
Bake the whole package for about 30 to 40 minutes in a 350 oven and you’ll get a steaming personal sized apple crisp bubbling away inside a soft pumpkin shell.
Spoon some whipped cream on top and dust with nutmeg, or drizzle with maple syrup.
For each Apple Crisp Stuffed Mini Pumpkin dessert you’ll need: 1/2 apple, peeled and chopped in small chunks, the juice of 1/2 lemon, 2 Tbsp brown sugar, 1 Tbsp flour, 1/2 Tbsp soft butter, 2 Tbsp chopped walnuts and 2 Tbsp oats. Just mix it and stuff it. Bake at 350 for 30-40 minutes until the pumpkin is soft.
And don’t forget to eat all the soft creamy pumpkin, that’s the best part!
- 1 mini pumpkin
- 1/2-1 apple, peeled and chopped in small pieces (depending on the size of your pumpkin)
- juice of 1/2 lemon
- 1 Tbsp flour
- 1 Tbsp packed brown sugar
- 2 Tbsp oats
- 2 Tbsp finely chopped walnuts
- 1/2 Tbsp butter
- Set the oven to 350F
- Cut the top off the pumpkin and hollow it out using a sharp spoon.
- Mix the apples, lemon juice, flour, sugar, oats and walnuts together. Fill the cavity of the pumpkin, pressing in firmly. Let some of the filling mound over the top.
- Dot with butter and bake for 30-40 minutes until the pumpkin is soft.
- Eat while hot, garnished with whipped cream.