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Butternut Apple Crisp
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Butternut Apple Crisp
Makes: 4 cups
Prep time: 15 minutes
Cooking time: 45 minutes
Photo of Butternut Apple Crisp
Prep time: 15 minutesCooking time: 45 minutesTotal time: 1 hour


small butternut squash (about 1 pound)
medium tart apples [3” diameter], peeled and sliced
2 Tablespoons
lemon juice
3⁄4 cup
packed brown sugar
1 Tablespoon
corn starch
1 teaspoon
ground cinnamon
1⁄2 teaspoon
Oat Topping Ingredients:
1⁄2 cup
all-purpose flour
1⁄2 cup
quick-cooking oats
1⁄4 cup
brown sugar, packed
6 Tablespoons
cold butter or margarine


  1. Heat oven to 375 degrees F.
  2. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
  3. In a large bowl, toss the squash, apples and lemon juice.
  4. In a separate bowl, combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
  5. Lightly spray or oil 13” x 9” x 2” baking dish. Transfer squash mixture to baking dish. Cover and bake at 375 degrees for 20 minutes.
  6. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs.
  7. Remove baking dish from oven and sprinkle topping over squash mixture. Return uncovered dish to oven.
  8. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
  9. Refrigerate leftovers within 2 hours.


This recipe video was created by the Oregon Farm Direct Nutrition Program.


  • Freeze extra lemon juice to use later.
Serving Size: 
1/2 cup
Preparation time: 
15 minutes
Cooking time: 
45 minutes

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