Butternut Squash Apple Crisp

A delicious fall favorite.

Yield

6 to 8 servings

Filling Ingredients

1 small butternut squash (about 1 pound)
3 medium tart apples, peeled and sliced
1/4 cup corn syrup
2 tablespoons lemon juice
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt

Oat Topping Ingredients

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
6 tablespoons cold butter
vanilla ice cream

Directions

Preheat oven to 375°F (191°C). Grease a 13 x 9-inch baking dish.

Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices. In a large bowl, combine the squash, apples, corn syrup and lemon juice; toss to coat. Combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture. Transfer to prepared baking dish.

Cover and bake for 20 minutes.

In a small bowl, combine the flour, oats and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture.

Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm with ice cream.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 45 minutes

Nutritional Information

Amount per serving: Calories 252, Fat 1 g (Trace Saturated Fat), Cholesterol 0, Sodium 175 mg, Carbohydrate 63 g, Fiber 5 g, Protein 3 g.

Recipe Courtesy Of

Barbara Ellis, Bridgewater, Massachusetts

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