Dutch Apple Pumpkin Crisp

Another unseasonably warm day lead us to the woods. After a wonderful walk in "Leelanau State Park" we stopped at "Northport Pottery." This weekend is the annual "Fall for Art in Leelanau Gallery Tour" and Northport Pottery was a participant. They do beautiful work and I found a very fun casserole dish which in our house will most likely be used for desserts.

Another friend, Doug Racich, was part of the tour. He paints using several mediums with one being quite unique called Egg Tempra. Yes, he creates his own paint using eggs. His paintings are truly amazing! Be sure to check out his website, "Leelanau Prints." I think you will find his work to be phenomenal.

We visited Dong's gallery later in the day and stayed for a dinner pot-luck. We made Apple Pumpkin Crisp in our new casserole and I planned to take a picture for George and Tom, at Northport Pottery, so they could see how quick we put their pottery to work. When I finally remembered about getting a picture the dish was empty!!

Dutch Apple Pumpkin Crisp

2 C apples, peeled and chopped

1 C canned organic pumpkin

1/3 C sugar

1/4 C milk

2 T flour

1 t cinnamon

1/4 t nutmeg

1/4 t cloves

1 egg

Topping-blend following until crumbly:

3/4 C flour

3/4 C brown sugar

1/4 C softened butter

1/2 t cinnamon

dash of cloves and nutmeg

Preheat oven to 350. Cook apples in microwave about 4-5 minutes till crisp tender. (I'm not sure if this step is needed. Next time I make it I'm going to try skipping it). Arrange apples in the bottom of a 9 inch glass pie plate.

Beat remaining ingredients with whisk until smooth. Pour over apples and sprinkle with topping mixture. Bake 25 - 35 minutes till golden brown and set. Serve warm with whipped cream. Serves 8. ( adapted from "Betty Crocker")

We certainly enjoyed the fall evening with good friends, good food and fine art.

~Michele