This recipe is very delicious. Would be perfect for fall.
Butternut Apple Crisp
- Heat oven to 375 degrees F.
- Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
- In a large bowl, toss the squash, apples and lemon juice.
- In a separate bowl, combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
- Lightly spray or oil 13x9-inch baking dish. Transfer squash mixture to baking dish. Cover and bake for 20 minutes.
- In a small bowl, combine the flour, oats and brown sugar. Cut in margarine until mixture resembles coarse crumbs.
- Remove baking dish from oven and sprinkle topping over squash mixture. Return uncovered dish to oven.
- Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
- Refrigerate leftovers within 2 hours.
This recipe video was created by the Oregon Farm Direct Nutrition Program.
- Freeze extra lemon juice to use later.
i replaced the apples and butternut squash with peaches it was delicious
We love this recipe at our house. We do skip the corn syrup and add 1/2 cup of unsweetened apple juice. Reducing the sugar to 1/2 cup is still delicious and very sweet. We top with low-fat vanilla yogurt.
We made a small revision to remove the corn syrup from this recipe. It tastes plenty sweet and that's one less ingredient!
The Food Hero Team
I have reduced the sugar in the filling to 1/2 cup (and even less) with good results.