Vandal Pumpkin Crisp

Vandal Pumpkin Crisp

Vandal Pumpkin Crisp is a delicious combination of two different desserts that are popular during the Fall months, pumpkin bars and apple crisp. The bottom layer of the dessert is a moist and flavorful pumpkin bar with hints of cinnamon, ginger, allspice, and caramel. The center of the crisp consists of a juicy layer of caramelized cinnamon apples that maintain the moistness of the pumpkin bar layer. The top of the Vandal Pumpkin Crisp is a dusting of crispy of oats, caramelized brown sugar and aromatic spices that complete the ensemble of distinct flavors. Pumpkin Crisp represents Vandal spirit by staying natural, sweet and unexpected during the Fall season. Vandal Pumpkin Crisp is scrumptious served with homemade caramel sauce or whipped cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Yield: 24 Bars
Temperature: 350 F Bake: 35-40 minutes

Pumpkin Bar Layer (bottom)
2 cups Spelt Flour
2 teaspoons Pumpkin pie spice
2 teaspoons Baking powder
1 teaspoons Baking soda
1 cup Sugar
½ cup Brown sugar
1/3 cup Butter
2 Eggs
2 large Egg whites
1 can (29 oz.) Pumpkin

Apple Layer (middle)
3 Granny Smith Apples thinly sliced or enough to cover the pumpkin bar mixture.
½ -2/3 cup Brown Sugar
1 ½ teaspoon Cinnamon

Crumble Layer (top)
1 cup of Old Fashioned Oats
1/3 cup of Spelt Flour
½ cup of Brown Sugar
¾ teaspoon Cinnamon
½ teaspoon Nutmeg
1/3 cup Butter

Preheat oven to 350F. Grease a 9’’x13’’ pan.
For pumpkin bar layer combine in small bowl: spelt flour, pumpkin spice, baking powder & baking soda. In a larger bowl beat sugar, butter, and brown sugar until crumbly. Add eggs, egg whites, and pumpkin. Beat until well blended. Then slowly add the flour mixture and blend well. Spread into greased pan. For the next layer wash, core and thinly slice apples. In a bowl mix apples, brown sugar, and cinnamon. Spread apples over the pumpkin bar batter in one layer evenly. In another bowl mix oats, spelt flour, brown sugar, and spices. Cut in butter to the dry mixture. Spread the oat mixture over the apples in the 9’’x13’’ pan. Bake until a knife comes out clean.