COLUMBUS (WCMH) — Fall is officially in full swing here in Central Ohio, and there’s no better way to celebrate the season than with some delicious baked goods. Connie Cahill from Velvet Ice Cream came to the NBC4 studios on Saturday to show us how to make pumpkin apple crisp right in your crockpot and how to make your own pumpkin pie spice blend. Get the recipes below:
CROCKPOT PUMPKIN APPLE CRISP
8 OHIO apples, cored and chopped
2 9-ounce containers Marzetti’s Apple Crisp Dessert Mix
1 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted
1 56 ounce container Velvet Pumpkin Pie Ice Cream or Cinnamon Ice Cream
Caramel sauce and chopped peanuts, if desired
Spray the crockpot container with non-stick spray. Pour in chopped apples and combine one container of the apple crisp dessert mix and cinnamon with apples.
Top apples with remaining container of dessert mix and drizzle with butter. Cook for 3 hours.
To serve: Scoop hot apple crisp into small dishes and top with Pumpkin Pie Ice Cream. Drizzle with caramel sauce and sprinkle with chopped peanuts.
Note: The recipe can be made in a small 1.5-quart round crockpot. Mix in one-half of the dessert mix with the apples, then top with remaining dessert mix. Drizzle with 3 tablespoons of butter and cook for 3 hours. Apples can be chopped and frozen to use in other recipes.
MAKE-YOUR-OWN PUMPKIN PIE SPICE BLEND
2 Tablespoons ground cinnamon
1 teaspoon ground allspice
1 1/2 teaspoons nutmeg
3/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
Combine in a small bowl and sift thoroughly to distribute all the spices evenly. Place in a clean, airtight container. Affix a spice label to the bottle and tie a ribbon around the cap.
Note: Triple the recipe and give as a Hostess Gift.
Additional gift ideas. Combine 1 tablespoon of spice mixture with 1/4 cup granulated sugar. Use mixture to sprinkle over baked sweet potatoes or as a muffin topping. Place in a decorative glass container for a Hostess gift.
Create your own Pumpkin Pie Spice butter by blending one tablespoon of the spice mixture with 8 ounces of softened butter. Roll the soften butter in plastic wrap and freeze. Add an additional layer of wrapping with cut-to-size parchment paper. Roll the parchment paper into a log and attach decorative ribbon to each end.