Autumn Apple-Squash Crisp Recipe -
  • READY IN hrs

Autumn Apple-Squash Crisp

Recipe by  

"This unique way to use fall squash is the most popular seasonal dessert at our house. It's also a nice alternative to pumpkin pie."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
  3. Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
  4. Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
  5. Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
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  • Cook's Tip
  • Any variety of squash can be used in this recipe. You can even mix and match, combining winter squash, pumpkin, butternut, or acorn squash to make 4 cups.

Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2008

Very different and original, great fall desert. I baked the squash at 400 for an hour and 15 min, which is MUCH easier than trying to peel it raw then steam it. Just scoop out the filling directly into your food processor (but only use about 3 1/2 cups since it's not cubed and raw). The nutmeg was a bit overpowering, so I'd reduce it to 1 tsp. Tastes a bit like sweet potato pie...wonderful!

Most Helpful Critical Review
Nov 24, 2009

I really wanted to like this, but it didn't turn out as awesome as I expected. Made exactly as is, except in half. In part, the bottom wasn't as sweet as I might have liked, and the topping was pretty dry. If I knew how to tweak it I would! Thanks for offering it.

Nov 03, 2008

This is a good recipe. My husband and I would suggest cutting down on the spices. But if you like your pumpkin pie with a lot of spice, then this is fine for you. We didn't have the ingredients for the topping, so we made one out of oats, flour, brown sugar, and butter. Still turned out great.

Dec 04, 2007

amazing! my husband doesn't like squash and he liked this. the tartness of the apples contrasted wonderfully with the smooth spiciness of the squash. i omitted the wheat bran.

Oct 09, 2009

I was the submitter for this recipe under a different(lost) account. We still love it. Sometimes I grate the apples instead of cube them, and I have used dried cranberries instead of raisins. I get lots of requests for this unique way to use squash.

Jul 28, 2010

This is an excellent dish. If you like all these spices together with apples & carrots, you will love it. The topping is also outstanding. I can't wait to eat some more of it tomorrow. Maybe I'll have it for breakfast.

Oct 09, 2013

I did not care for this. I wanted to like this recipe but it is very labor intensive. My apples were not cooked, the squash mix was like mush with raw apples and carrots in it and the crust was dried out.

Oct 29, 2012

I made this last year and thought I had lost the recipe. So glad I found it again! Love the flavors, although very labor intensive it is well worth the effort.


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 65.4 g
  • 21%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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