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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yankee Apple Pumpkin Crisp Bars with Cranberry Coulis

This recipe, although seemingly complex and lengthy, is so easy I implore you to treat your family and friends with this tri-flavored dessert. Of course you can omit the cranberry coulis but the tang and bite of this addition truly heightens this treat and salivates the tongue, if I do say so myself.


For 4 people


  • Bottom Crust:
  • 1 3/4 cup(s) rolled oats(instant)
  • 1 cup(s) flour
  • 1 cup(s) granulated sugar
  • Fillings:
  • 6 apples, peeled, cored and diced small
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) flour
  • 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 3 cup(s) canned pumpkin
  • 1 cup(s) evaporated milk
  • 1 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) ground cloves
  • Top Crust:
  • 1 cup(s) flour
  • 1 cup(s) brown sugar, packed
  • 2 tablespoon(s) melted butter or margarine

Yankee Apple Pumpkin Crisp Bars with Cranberry Coulis Directions

  1. Preheat oven to 350-degrees F. Generously spray a 9-13-inch square baking pan, or equivalent, with nonstick cooking spray.
  2. In first bowl, combine bottom crust ingredients;set aside. Combine first 5 ingredients in filling list in a second bowl; set aside. In a third bowl, combine remainder of filling ingredients; set aside. In a fourth bowl, combine top crust ingredients until it is crumbly; set aside.
  3. Loosely spread the bottom crust ingredients into prepared pan, loosely. Dollop apple filling over this bottom crust, packing down evenly throughout the bottom.
  4. Spread the pumpkin filling evenly over the apples. Sprinkle the top crust mixture over the pumpkin filling and bake 40-45 minutes or until the top crust is crisp and lightly browned.
  5. Remove and cool completely before dribbling with Cranberry Coulis and serving.
  6. Cranberry Coulis:
    2 c. pure cranberry juice
    Place in a pan and boil on high until reduced by half, or until thick and syrupy. use your imagination and make use of blends, such as Cranberry-Pomegranate or Cranberry-Cherry Juices.