BUTTERNUT APPLE CRISP

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Butternut Apple Crisp image

makes good use of this sweet potato like squash

Provided by janet s @jstoneb1

Categories     Pies

Number Of Ingredients 9

3/4 cup(s) packed brown sugar, divided
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
2 pound(s) butternut squash - peeled, seeded, and sliced like the thickness of apple slices
1 can(s) of light apple pie filling
2 tablespoon(s) lemon juice
1/2 cup(s) all-purpose flour
1/2 cup(s) quick-cooking oats
6 tablespoon(s) cold butter or margarine

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.

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