Butternut Apple Crisp

Name: Butternut Apple Crisp
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 4 Cups
Ingredients: Butternut Apple Filling Ingredients: 1 small (about 1 pound) butternut squash 3 medium tart apples; sliced 2 Tablespoons lemon juice ½ cup packed brown sugar 1 Tablespoon corn starch 1 teaspoon ground cinnamon ½ teaspoon salt Oat Topping Ingredients: ½ cup all-purpose flour ½ cup oats (old fashioned rolled or quick-cooking) ¼ cup packed brown sugar ¼ cup margarine or butter; melted

Butternut squash and apples are topped with a cinnamon-spiced oat crumble for a healthy fall dessert.

Video

Butternut squash and apples are topped with a cinnamon-spiced oat crumble baked to a golden brown.

Prep time: 15 minutes
Cook time: 45 minutes
Makes: 4 Cups
Nutrition Facts: View label

Ingredients

Butternut Apple Filling Ingredients:

1 small (about 1 pound) butternut squash

3 medium tart apples, sliced

2 Tablespoons lemon juice

½ cup packed brown sugar

1 Tablespoon corn starch

1 teaspoon ground cinnamon

½ teaspoon salt

Oat Topping Ingredients:

½ cup all-purpose flour

½ cup oats (old fashioned rolled or quick-cooking)

¼ cup packed brown sugar

¼ cup margarine or butter, melted

Directions

Wash hands with soap and water.
Rinse or scrub fresh fruits and vegetables under running water before preparing.
Heat oven to 375 degrees F. Lightly grease a 13x9-inch baking dish.
Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
In a large bowl, stir together the filling ingredients until well mixed.
Pour filling into baking dish. Cover and bake for 20 minutes.
In a medium bowl, stir together brown sugar, flour and oats. Mix in the margarine or butter and set aside.
Remove baking dish from oven and sprinkle topping over filling. 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.

Notes

Freeze extra lemon juice to use later.

Comments

Submitted by jvolem on Thu, 11/14/2024 - 14:28

This Butternut Apple Crisp is a surprising delight! The butternut pairs beautifully with the apples, creating a little richer fruit crisp experience. I could do with less sugar in the filling, especially with sweeter apples. Whole wheat flour works nicely in the topping, giving a little nuttiness to the topping. This makes a lovely dessert or breakfast. It is also an easy way to get more vegetables into your day!

Submitted by AngMath on Fri, 01/31/2020 - 13:49

I have reduced the sugar in the filling to 1/2 cup (and even less) with good results.

Submitted by elaine s on Tue, 05/08/2018 - 12:29

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

Submitted by LavenderLady on Fri, 10/31/2014 - 12:44

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.

Submitted by jamesfamily on Mon, 11/19/2012 - 12:14

i replaced the apples and butternut squash with peaches it was delicious

Submitted by FoodFanatic on Mon, 03/12/2012 - 13:52

This recipe is very delicious. Would be perfect for fall.