Butternut Apple Crisp

Prep time: 15 minutes
Cooking time: 45 minutes
Yield: 8 servings
Serving Size 1/2 cup
Nutrition Facts: View Label(s)


small butternut squash (about 1 pound)
medium tart apples, peeled and sliced
1⁄4 cup
corn syrup
2 tablespoons
lemon juice
3⁄4 cup
packed brown sugar
1 tablespoon
corn starch
1 teaspoon
ground cinnamon
1⁄2 teaspoon
Oat Topping Ingredients:
1⁄2 cup
all-purpose flour
1⁄2 cup
quick-cooking oats
1⁄4 cup
brown sugar, packed
6 tablespoons
cold butter or margarine


  1. Heat oven to 375 degrees F.
  2. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
  3. In a large bowl, toss the squash, apples, corn syrup and lemon juice.
  4. In a separate bowl, combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
  5. Lightly spray or oil 13” x 9” x 2” baking dish. Transfer squash mixture to baking dish. Cover and bake at 375 degrees for 20 minutes.
  6. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs.
  7. Remove baking dish from oven and sprinkle topping over squash mixture. Return uncovered dish to oven.
  8. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
  9. Refrigerate leftovers within 2 hours.


  • Freeze extra lemon juice to use later.
Last updated: 08/14/15

3 Comments for "Butternut Apple Crisp"

This recipe is very delicious. Would be perfect for fall.

i replaced the apples and butternut squash with peaches it was delicious

We love this recipe at our house.  We do skip the corn syrup and add 1/2 cup of unsweetened apple juice.  Reducing the sugar to 1/2 cup is still delicious and very sweet.  We top with low-fat vanilla yogurt. 

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