Navigation Menu

Butternut Squash and Apple Crisp

Butternut Squash and Apple Crisp
  • Prep Time:

  • Cook Time:

  • Servings:

Butternut squash and apples pair together nicely for a hearty and satisfying dish that can be served both in the morning (or for dessert), and that smells fantastic as it bakes.

0 ratings


  • Filling:
  • 3 cups chopped butternut squash
  • 3 cups peeled, chopped apples
  • 1/3 cup granulated sugar
  • 3 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch salt
  • 2 tbsp butter, cut into small cubes
  • Topping:
  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats
  • (uncooked)
  • 1/3 cup packed brown sugar
  • 2 tbsp all‑purpose flour

How to make it

  1. Filling: Preheat oven to 375˚F. Grease 9‑inch square baking dish; set aside.
  2. Toss together butternut squash, apples, sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg and salt until combined. Spread evenly into prepared pan; dot with butter.
  3. Topping: Toss together oats, brown sugar and flour; using fingertips, cut in butter until crumbly. Toss in apple chips. Sprinkle evenly over fruit mixture.
  4. Bake for 40 to 45 minutes or until topping is golden brown and filling is bubbling. Serve warm.

• Serve with a dollop of yogurt if desired.
• You can use an oval or round baking dish instead of a
square dish if preferred.