Butternut Apple Crisp

A delicious crisp containing butternut squash, apple pie filling seasoned with brown sugar and cinnamon covered a oat based topping.


9 servings


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


Preheat oven to 350°F (177°C). Grease a 9-inch square baking dish with Pan Release or cooking spray.

In a bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. Pour into the prepared baking dish. Cover and bake 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 to 50 minutes longer or until topping is golden brown and squash is tender.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 1 hours 20 minutes

Nutritional Information

Amount per serving: Calories 314, Fat 9 g (Saturated Fat 5 g), Cholesterol 23 mg, Sodium 277 mg, Carbohydrate 59 g, Fiber 5 g, Protein 3 g.

Recipe Courtesy Of

Michele Van Dewerker, Roseboom, New York

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