Butternut Apple Crisp Recipes

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.

Steps:

• 1. In a 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 degrees for 30 minutes.
• 2. 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.

Steps:

• Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm with vanilla ice cream, if desired.

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.

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

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.

Steps:

• Heat oven to 350°F.
• Combine squash and apples in large bowl. Add dry pudding mix, cinnamon and water; mix lightly.
• Spoon into 13x9-inch pan sprayed with cooking spray.
• Combine oats, flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over squash mixture.
• Bake 35 to 40 min. or until squash mixture is hot and bubbly, and streusel topping is golden brown.

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, bring 1 in. of water to a boil. Add squash; cook, covered, 5 minutes or just until crisp-tender. Drain., Meanwhile, in a large bowl, mix brown sugar, cinnamon, ginger and nutmeg. Add apples and cooked squash; toss to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix flour, sugar and cinnamon; stir in syrup. Cut in butter until crumbly; sprinkle over casserole. Bake, uncovered, 50-60 minutes or until squash is tender, sprinkling with pecans during the last 10 minutes.

Steps:

• In a bowl, combine 1/2 cup of the brown sugar, the cinnamon and salt
• Add squash, pie filling and lemon juice
• Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees F 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 baked squash mixture.
• Bake 45 minutes longer or until topping is golden brown and squash is tender.