Sweet and surprisingly hearty for a dessert, this actually makes an amazing breakfast as well. The squash and apples don’t need much sweetening since they gain so much when they bake, so there is just a bit of maple syrup to enhance their natural flavor. And then the crunchy crispy top, contrasted with the soft sweet filling, well, it’s perfect.
This crisp is a cinch to make, the hardest part is slicing the butternut squash, but if you have a good mandoline, it will go easy. I used Fuji apples, but feel free to use your favorite kind. Enjoy!
| Prep Time | 15 |
| Cook Time | 50 |
| Servings |
|
Ingredients
- 2 1/2 cups butternut squash (sliced thin and cut into quarters)
- 2 1/2 cups apples (peeled, sliced and quartered)
- 1/4 cup maple syrup
- 1 teaspoon lemon juice
- 1/2 cup all purpose flour
- 1/2 cup rolled oats (old fashioned, not quick cooking)
- 1/4 cup light brown sugar
- 3 tablespoons coconut oil (melted)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Ingredients
|
|
Instructions
- Preheat oven to 350F. Lightly spray or coat an 8x8 baking dish with oil.
- Put the sliced and quartered butternut squash and apples in the baking dish.
- Add the maple syrup and lemon juice and mix well.
- Cover with foil and bake for 25 minutes.
- While the squash and apples are cooking, make the topping.
- In a medium bowl, combine the flour, oats, brown sugar, salt and cinnamon.
- Add the coconut oil and mix it fully into the dry ingredients until you have a crumbly mixture.
- Take the squash/apple mixture out of the oven. Evenly arrange the crisp on top and then bake for another 25 minutes.
- Serve warm or cold with non-dairy ice cream or whipped topping or have with a cup of coffee in the morning.
- Can be stored, covered at room temperature for a few days or in the refrigerator for longer.
Powered by WP Ultimate Recipe
O yes! Breakfast treat please!!
😀
Did you say you were bringing this for Thanksgiving at my house?
Haha…maybe…or I might have something else up my sleeve :-D.
I’ve never left a comment about a recipe on a blog before, but this was so excellent I feel the need to. The crisp was simple and rather elegant but had a really great combination of flavors. My whole family really enjoyed it, and it was even better the next day after storing at room temperature and being reheated in the oven; it really brought out the maple flavor. Thank you for a healthy, unique recipe.
Thank you Rebecca! I’m glad to hear you enjoyed it :-). Isn’t it funny how some things taste even better the next day?!