Apple and Squash Crisp

Name: Apple and Squash Crisp
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 9 servings.
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

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. —Therese Butler, Ijamsville, Maryland

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.

Nutrition Facts

1 piece: 285 calories, 8g fat (5g saturated fat), 20mg cholesterol, 248mg sodium, 54g carbohydrate (33g sugars, 4g fiber), 2g protein.

Originally published as Butternut Apple Crisp in Country Extra November 2002

Reviews

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Average Rating:

smagal

Mar 3, 2015

If you like Butternut squash, then you will probably like this recipe, but since I don't love squash, the squash flavor was too strong for me.
janiebelle8

Nov 3, 2012

We loved this butternut apple crisp.I am reprinting now to send to my Aunt after raving how wonderful it was