Beet & Apple Crisp with Sage Streusel

American fruit crisps traditionally crown orchard fruit with a buttery oat topping. This version pairs earthy diced beets with tart apples under a sage-scented streusel, giving the classic dessert a savory-sweet autumn twist.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 52g carbs
• 14g fat
• 3g fiber

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Ingredients

• 3 medium beets
• 3 medium apples
• 2 tbsp lemon juice
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 2 tbsp finely chopped fresh sage leaves
• 6 tbsp cold butter
• 1/3 cup chopped walnuts

Instructions

1. 1Preheat the oven to 375°F. Peel the beets and cut into 1/2-inch dice. Peel, core, and slice the apples into similar-size pieces.
2. 2Toss the beets and apples with lemon juice, granulated sugar, cornstarch, cinnamon, and salt in a large bowl until evenly coated.
3. 3Transfer the fruit-root mixture to a buttered 8-inch square baking dish and spread into an even layer.
4. 4In another bowl combine flour, oats, brown sugar, and chopped sage. Cut in the cold butter with a pastry blender or fingertips until the mixture forms coarse crumbs the size of peas.
5. 5Stir the walnuts into the streusel. Scatter the streusel evenly over the beet-apple filling, covering most of the surface.
6. 6Bake until the filling is bubbling at the edges and the streusel is deep golden and crisp, 40 to 45 minutes.
7. 7If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. 8Remove from the oven and let the crisp rest 15 minutes so the juices thicken.
9. 9Scoop into bowls while still warm. The sage in the streusel should smell toasty and aromatic against the earthy-sweet filling.