Butternut Apple Crisp Recipe

5 1 3
Butternut Apple Crisp Recipe
Butternut Apple Crisp Recipe photo by Taste of Home
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Butternut Apple Crisp Recipe

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5 1 3
Publisher Photo
Meet the Cook: Over the years, I've collected lots of squash recipes. This one came from a friend, and it's been a hit everywhere. My husband, our two youngsters (6 and 4) and I live out in the country - camping's a favorite pastime! -Michele Van Dewerker, Roseboom, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours

Ingredients

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

Directions

Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into a greased 11x7-in. baking dish.
Cover and bake at 375° for 30 minutes. Combine remaining ingredients until crumbly. Sprinkle over squash mixture. Uncover; bake 45 minutes longer or until squash is tender. Serve warm. Yield: 8 servings.
Originally published as Butternut Apple Crisp in Country Woman July/August 1992, p29

Nutritional Facts

1 each: 314 calories, 9g fat (5g saturated fat), 23mg cholesterol, 277mg sodium, 59g carbohydrate (37g sugars, 5g fiber), 3g protein.

  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 to 4 cups sliced peeled butternut squash (about 1-1/2 pounds)
  • 1 can (21 ounces) apple pie filling
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 6 tablespoons butter, softened
  1. Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into a greased 11x7-in. baking dish.
  2. Cover and bake at 375° for 30 minutes. Combine remaining ingredients until crumbly. Sprinkle over squash mixture. Uncover; bake 45 minutes longer or until squash is tender. Serve warm. Yield: 8 servings.
Originally published as Butternut Apple Crisp in Country Woman July/August 1992, p29

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MY REVIEW
[email protected] User ID: 2239533 11689
Reviewed Nov. 3, 2012

"Wonderful"

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