Best 3 Apple And Squash Crisp Recipes

Indulge in a delightful symphony of flavors with our Apple and Squash Crisp, a culinary masterpiece that harmonizes the sweet and tangy notes of apples with the earthy, nutty undertones of squash. This irresistible dessert, crafted with a combination of fresh, seasonal ingredients, embodies the essence of fall. The crisp boasts a golden-brown oat topping that contrasts beautifully with the tender filling, creating a textural experience that's both satisfying and indulgent. As you delve into this delectable treat, the medley of spices, including cinnamon, nutmeg, and ginger, dances on your palate, leaving a trail of warmth and comfort. Discover the magic of this Apple and Squash Crisp, a symphony of flavors that celebrates the bounty of autumn's harvest. From the classic crisp to a gluten-free and vegan version, our collection of recipes caters to diverse dietary preferences, ensuring that everyone can savor this delectable dessert.

Here are our top 3 tried and tested 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:

Use a variety of apples. This will give your crisp a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Braeburn.
Peel and core your apples before slicing them. This will help them to cook evenly.
Use a sharp knife to slice your apples. This will help to prevent them from bruising.
Toss the apples with a little bit of lemon juice. This will help to prevent them from browning.
Don't overmix the filling. Overmixing will make the crisp tough.
Bake the crisp until the topping is golden brown and the filling is bubbling. This will usually take about 45 minutes.
Let the crisp cool for a few minutes before serving. This will help it to set.

Conclusion:

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