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Butternut Apple Crisp


Recipe Notes

  • Freeze extra lemon juice to use later.


1 small butternut squash (about 1 pound)
3 medium tart apples [3” diameter], peeled and sliced
2 Tablespoons lemon juice
¾ 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 quick-cooking oats
¼ cup packed brown sugar
6 Tablespoons cold margarine or butter


  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 13x9-inch baking dish. Transfer squash mixture to baking dish. Cover and bake for 20 minutes.
  6. In a small bowl, combine the flour, oats and brown sugar. Cut in margarine 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.
Photo of Butternut Apple Crisp
Prep time: 15 minutes
Cook time: 45 minutes
Makes: 4 Cups
Nutrition Facts: View Label


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

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.