Simple Squash Apple Crisp

Apple crisp is a beloved American fall dessert, rooted in simple farmhouse baking with a crunchy oat topping. This version folds sweet butternut squash in with tart apples, maple, and pecans for a cozy skillet bake.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 285 cal
• 6g protein
• 42g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 cups peeled diced butternut squash
• 3 medium tart apples
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup chopped pecans
• 1/3 cup maple syrup
• 4 tbsp melted coconut oil or butter
• 2 tbsp brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tbsp minced fresh sage leaves
• 1 tsp vanilla extract
• 1/4 tsp pinch salt
• 1 tbsp lemon juice
• 1/2 cup Greek yogurt for serving (optional)

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 10-inch cast-iron skillet or 8x8 baking dish.
2. 2Peel and dice the butternut squash into 1/2-inch cubes so they cook at the same rate as the apples.
3. 3Core and slice the apples into thin wedges, then toss both fruits in a bowl with lemon juice, half the cinnamon, ginger, minced sage, vanilla, and a splash of maple syrup until coated.
4. 4Spread the fruit mixture evenly in the prepared skillet; it should look generous but not mounded over the rim.
5. 5In a separate bowl combine the oats, almond flour, chopped pecans, remaining cinnamon, brown sugar, salt, and melted coconut oil or butter until the mixture forms damp clumps.
6. 6Scatter the oat topping evenly over the fruit, pressing lightly so it adheres but still looks craggy.
7. 7Bake for 32–38 minutes until the topping is deep golden and the fruit juices bubble thickly the edges.
8. 8Listen for a steady simmer sound and check that a knife slides easily through a squash cube; if the top browns too fast, tent loosely with foil for the last 10 minutes.
9. 9Cool the crisp on a rack for at least 15 minutes so the juices set into a spoonable sauce.
10. 10Scoop warm portions into bowls and add a dollop of Greek yogurt if desired for extra protein and creaminess.
11. 11Store leftovers covered in the fridge up to four days; reheat single servings in a 350°F oven for 10 minutes to re-crisp the topping.