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Apple and Squash Crisp

 Apple and Squash Crisp
Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend.
9 ServingsPrep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 3/4 cup packed brown sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 pounds butternut squash, peeled, seeded and thinly sliced (about 4 cups)
  • 1 can (21 ounces) apple pie filling
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 6 tablespoons cold butter, cubed

Directions

  • In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add
  • squash, pie filling and lemon juice.
  • Pour into a greased 9-in. square baking dish. Cover and bake at
  • 350° for 30 minutes.
  • In a small bowl, combine the flour, oats and remaining brown sugar.
  • Cut in butter until mixture resembles coarse crumbs. Sprinkle over
  • squash mixture.
  • Bake 45-50 minutes longer or until topping is golden brown and squash
  • is tender. Yield: 9 servings.
Nutritional Facts: 1 serving (1 piece) equals 285 calories,

2 of 2

Apple and Squash Crisp (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 20 mg cholesterol, 248 mg sodium, 54 g carbohydrate, 4 g fiber, 2 g protein.