Best 3 Apple And Squash Crisp Recipes

In the realm of sweet and savory delights, the apple and squash crisp stands as a culinary masterpiece, captivating taste buds with its harmonious blend of flavors and textures. This delectable dessert, perfect for autumn gatherings or cozy evenings by the fireside, is a symphony of vibrant apples, tender squash, and a golden-brown oat topping that is sure to tantalize your senses. As you delve into the world of crisp creation, discover the secrets to achieving a perfectly balanced filling, from selecting the right varieties of apples and squash to mastering the art of creating a crisp that is both crisp and tender. Embark on a journey to unlocking the secrets of this beloved dessert, and become a master of the apple and squash crisp.

Let's cook with our recipes!

APPLE AND SQUASH CRISP

Apple and Squash Crisp image

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

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. , Pour into a greased 9-in. square baking dish. Cover and bake at 350° 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 45-50 minutes longer or until topping is golden brown and squash is tender.

Nutrition Facts : Calories 285 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 2g protein.

APPLE AND BUTTERNUT SQUASH CRISP

Apple and Butternut Squash Crisp image

This crisp is a great way to use up that abundant fall squash. The topping is crunchy and sweet.-Peggy Fleming

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 14

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
TOPPING:
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 or whipped cream

Steps:

Peel squash and cut in half lengthwise; scoop out seeds. Cut squash into thin slices. In a large bowl, combine the squash, apples, corn syrup and lemon juice; toss to coat. In a small bowl, combine the brown sugar, cornstarch, cinnamon and salt. Add to squash mixture; mix well., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. , For topping, in a bowl, combine the flour, oats and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake, uncovered, for 25 minutes or until squash and apples are tender and topping is lightly browned. Serve with ice cream or whipped cream.

Nutrition Facts :

APPLE AND SQUASH CRISP

Apple and Squash Crisp image

here's a perfect dish for around the fall season.

Provided by Jackie Brink

Categories Fruit Desserts

Number Of Ingredients 15

Ingredients

4 c butternut squash, peeled, seeded, and coarsely chopped
1/2 c packed brown sugar
1/2 c all-purpose flour
2 eggs
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground nutmeg
4 granny smith apples, peeled, cored, and chopped
1 c raisins
FOR THE TOPPING:
2 c rolled oats
1 packed brown sugar
1/2 c all-purpose flour
1/2 c butter, melted
1 Tbsp ground cinnamon

Steps:

1. Cook the butternut squash in boiling water until tender, Drain and cool.
2. Combine the squash, brown sugar, flour, eggs, vanilla, cinnamon, and nutmeg in a bowl and mix with a beater until smooth. Stir in the apples and raisins and spread in the bottom of a greased 9x13-inch (23x33 cm) baking dish.
3. Combine the topping ingredients in a bowl and stir until crumbly. Sprinkle the topping over the apple mixture and bake in a preheated 350F (180C) oven until the apples are tender and the topping is golden brown, 30 to 45 minutes.

Tips:

For the best flavor, use a variety of apples. A mix of sweet, tart, and crisp apples will give your crisp the perfect balance of flavors.
If you don't have any maple syrup, you can substitute honey or brown sugar.
Be sure to slice your squash thinly so that it cooks evenly.
If you want a crispier topping, use a combination of oats, flour, and butter.
For a healthier crisp, use whole wheat flour and oats.
Serve your apple and squash crisp warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Apple and squash crisp is a delicious and easy-to-make dessert that is perfect for fall. With its sweet and tart apples, savory squash, and crispy topping, this crisp is sure to be a hit with everyone at your table. So next time you're looking for a warm and comforting dessert, give this apple and squash crisp a try.