Roasted Squash & Apple Crisp

Fruit crisps are a beloved American autumn tradition, topping warm fruit with a crunchy oat streusel. Here, maple-roasted butternut squash joins tart apples under a pecan and oat crumble for a gently spiced, cozy dessert.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 42g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 cups peeled cubed butternut squash
• 3 cups peeled sliced tart apples
• 1 tbsp fresh lemon juice
• 1/4 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 1/3 cup chopped pecans
• 1/4 cup melted coconut oil
• 3 tbsp coconut sugar
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment for the squash.
2. 2Toss the cubed squash with a drizzle of maple syrup and cinnamon, then spread in a single layer and roast 18 to 20 minutes until edges are golden and the cubes are just tender.
3. 3Meanwhile, toss the apple slices with lemon juice so they stay bright.
4. 4Lower the oven to 350°F and lightly grease an 8-inch square baking dish.
5. 5In a large bowl combine the roasted squash, apples, remaining maple syrup, cinnamon, ginger, and vanilla until everything is evenly coated.
6. 6Spread the fruit-squash mixture into the prepared dish in an even layer.
7. 7In another bowl stir together the oats, almond flour, pecans, coconut sugar, and salt.
8. 8Pour the melted coconut oil over the dry mixture and mix with a fork until clumpy and crumbly.
9. 9Scatter the oat topping evenly over the fruit, pressing lightly so it adheres in places.
10. 10Bake for 30 to 35 minutes until the topping is deep golden and the filling is bubbling at the edges.
11. 11Let the crisp cool on a rack for at least 10 minutes so the juices set.
12. 12Scoop into bowls and serve warm, optionally with a spoonful of plain yogurt if desired.