BUTTERNUT SQUASH APPLE CRISP
"I had this recipe in my box for years before I finally tried it - and now we love it!" recalls Barbara Ellis from Bridgewater, Massachusetts. "It has become my son-in-law's favorite."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Peel and cut squash lengthwise in half; discard seeds. Cut squash into thin slices. In a large bowl, combine squash, apples, corn syrup and lemon juice; toss to coat. Mix brown sugar, cornstarch, cinnamon and salt; stir into squash mixture., Transfer to a greased 13x9-in. baking dish. Bake, covered, 20 minutes., In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over squash mixture. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm with ice cream.
Nutrition Facts : Calories 252 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 5g fiber), Protein 3g protein.
APPLE AND SQUASH CRISP
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
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.
BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP
Provided by Katie Lee Biegel
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
- Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside.
- For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.
AUTUMN APPLE-SQUASH CRISP
This unique way to use fall squash is the most popular seasonal dessert at our house. It's also a nice alternative to pumpkin pie.
Provided by LMLS
Categories Butternut Squash Recipes
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
- Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
- Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
- Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
Nutrition Facts : Calories 353 calories, Carbohydrate 65.4 g, Cholesterol 51.3 mg, Fat 10.1 g, Fiber 7.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 85.7 mg, Sugar 37 g
AUTUMN APPLE CRISP
I make this dessert a lot in the fall, and wasn't even going to post it until a friend called wanting to know how I make apple crisp, as she had just bought a big bag of apples. I honestly thought everyone could throw together an apple crisp, as it's a very forgiving recipe when it comes to measurements; it's easy to wing it. But, for everyone who wants to know or wants a recipe as a starting-point, here's how I make this classic, traditional autumn dessert. Sometimes I even add a handful of raisins in with the apples; depends on my mood. This is very easy to make; the only part that might give you any grief is peeling all those apples.
Provided by Lennie
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
- Set aside.
- I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
- If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
- As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
- When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
- Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
- Sprinkle white sugar and juices over, and toss well.
- Sprinkle topping over entire surface of apples.
- Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
- Let cool for a bit before eating; it's good warm or cool.
- I serve it warm, with vanilla ice cream.
Nutrition Facts : Calories 323.7, Fat 8.7, SaturatedFat 5, Cholesterol 20.3, Sodium 61.8, Carbohydrate 61.3, Fiber 5.3, Sugar 38.5, Protein 3.5
APPLE AND SQUASH CRISP
here's a perfect dish for around the fall season.
Provided by Jackie Brink
Categories Fruit Desserts
Number Of Ingredients 15
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.
More about "autumn apple squash crisp recipes"
BUTTERNUT SQUASH APPLE CRISP – SALTED PLAINS
From saltedplains.com
5/5 (4)Total Time 55 minsCategory DessertCalories 270 per serving
- Preheat oven to 350 degrees Fahrenheit. Spray with cooking spray a 2.5 to 3 quart baking dish or 9x9 baking dish.
- In a large bowl, combine butternut squash, apples, apple cider vinegar, vanilla extract, coconut sugar, cornstarch, cinnamon, and salt. Stir to combine and coat.
- Transfer mixture to prepared dish. Wipe out bowl and add topping ingredients. Stir well to evenly coat oat mixture. Scatter topping over top of fruit and squash mixture.
- Bake for about 45 minutes or until fruit is soft. At the 25-30 minute mark, tent with foil so that topping doesn’t burn. Let crisp rest for about 10 minutes before serving.
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