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

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.