Apple and Squash Crisp Recipe

4 2 2
Apple and Squash Crisp Recipe
Apple and Squash Crisp Recipe photo by Taste of Home
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Apple and Squash Crisp Recipe

Read Reviews
4 2 2
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 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.
Originally published as Butternut Apple Crisp in Country Extra November 2002, p51

Nutritional Facts

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

  • 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
  1. In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice.
  2. Pour into a greased 9-in. square baking dish. Cover and bake at 350° for 30 minutes.
  3. In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture.
  4. Bake 45-50 minutes longer or until topping is golden brown and squash is tender. Yield: 9 servings.
Originally published as Butternut Apple Crisp in Country Extra November 2002, p51

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Reviews forApple and Squash Crisp

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MY REVIEW
smagal User ID: 5715837 221915
Reviewed 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."

MY REVIEW
janiebelle8@comcast.net User ID: 2239533 86330
Reviewed Nov. 3, 2012

"We loved this butternut apple crisp.

I am reprinting now to send to my Aunt after raving how wonderful it was"

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