Taste of Home
Apple and Squash Crisp
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
YIELD: 9 servings.
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
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3/4 cup packed brown sugar, divided
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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2 pounds butternut squash, peeled, seeded and thinly sliced (about 4 cups)
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1 can (21 ounces) apple pie filling
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2 tablespoons lemon juice
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1/2 cup all-purpose flour
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1/2 cup quick-cooking oats
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6 tablespoons cold butter, cubed
Directions
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1.
In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice.
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2.
Pour into a greased 9-in. square baking dish. Cover and bake at 350° for 30 minutes.
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3.
In a small bowl, combine the flour, oats and remaining 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture.
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4.
Bake until topping is golden brown and squash is tender, 45-50 minutes longer.
Nutrition Facts
1 piece: 285 calories, 8g fat (5g saturated fat), 20mg cholesterol, 248mg sodium, 54g carbohydrate (33g sugars, 4g fiber), 2g protein.
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