A warm and comforting dessert that brings together tender roasted squash and sweet apples, all baked under a golden, nutty oat topping. Infused with maple syrup and spices, this crisp is a delightful seasonal treat that’s perfect for fall gatherings, holiday tables, or cozy nights at home.
Why You’ll Love This Recipe
- Unique twist on a classic: Combines the sweetness of apples with the earthy richness of squash.
- Warm and aromatic: Cinnamon and nutmeg bring deep, cozy flavors.
- Naturally sweetened: Made with maple syrup for a more wholesome touch.
- Crispy oat topping: A satisfying contrast to the soft, baked fruit.
- Versatile dessert: Pairs beautifully with ice cream, yogurt, or whipped cream.
- Simple preparation: Easy to assemble and perfect for novice bakers.
- Great use for seasonal produce: Ideal for using up fall squash and apples.
- Dairy-free option: Can be made with coconut oil instead of butter.
- Make-ahead friendly: Reheats well for leftovers.
- Crowd-pleaser: Loved by both kids and adults alike.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- squash, peeled and chopped
- apples, peeled and sliced
- maple syrup
- cinnamon
- nutmeg
- salt
- lemon juice
- rolled oats
- all-purpose flour
- brown sugar
- chopped nuts (such as pecans or walnuts)
- melted coconut oil or unsalted butter
Directions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the chopped squash and sliced apples with maple syrup, cinnamon, nutmeg, salt, and lemon juice.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- In a separate bowl, combine oats, flour, brown sugar, nuts, cinnamon, and a pinch of salt.
- Stir in the melted coconut oil or unsalted butter until the mixture forms a crumbly texture.
- Sprinkle the topping evenly over the squash and apple mixture.
- Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool for about 10 minutes before serving. Enjoy warm, optionally topped with vanilla ice cream or a dollop of yogurt.
Servings and timing
Servings: 6
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Variations
- Gluten-free: Use certified gluten-free oats and a gluten-free flour blend.
- Add dried fruit: Mix in raisins or dried cranberries for extra sweetness.
- Spice blend: Add ground ginger or cloves for added depth.
- Different squash: Butternut, acorn, or delicata squash all work well.
- Refined sugar-free: Replace brown sugar with coconut sugar or more maple syrup.
- Add citrus: Grated orange zest adds brightness to the filling.
Storage/Reheating
Storage: Store in the refrigerator in an airtight container for up to 4 days.
Freezing: Freeze fully baked and cooled crisp in a sealed container for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions until warm.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the crisp and refrigerate it unbaked for up to 24 hours. Bake when ready to serve.
What kind of squash works best?
Butternut squash is recommended for its sweetness and smooth texture, but other varieties like acorn or kabocha also work.
Can I leave the skin on the apples?
You can, especially if you prefer more texture. Peel them for a softer, smoother filling.
Is it possible to reduce the sugar?
Yes, you can reduce the amount of sugar in the topping or replace it with a natural sweetener.
Can I use quick oats instead of rolled oats?
Yes, though the texture may be softer. Rolled oats provide a heartier topping.
How do I know when it’s done baking?
The topping should be golden brown and the fruit mixture should be bubbling around the edges.
Can I serve it cold?
It’s best warm, but can be served at room temperature or cold, especially with yogurt.
What can I use instead of nuts?
Use seeds such as pumpkin or sunflower seeds, or omit them entirely for a nut-free version.
Can I double the recipe?
Yes, simply use a larger baking dish and adjust baking time if needed.
What’s the best way to reheat leftovers?
Reheat in the oven for the best texture, or microwave in short intervals if in a hurry.
Conclusion
Maple Squash & Apple Crisp is a comforting, seasonal dessert that beautifully blends sweet, spiced fruit with a golden, nutty topping. With its warm flavors and simple preparation, it’s a perfect way to celebrate the flavors of fall. Whether served at a holiday table or as a weeknight treat, this crisp is sure to bring a touch of warmth and joy to your table.
Print
Maple Squash & Apple Crisp
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Un plat réconfortant et réconfortant, composé de courges et de pommes tendres, enrobées de sirop d’érable et d’épices, le tout recouvert d’un crumble croustillant à l’avoine et aux noix. Parfait pour les desserts d’automne ou les accompagnements des fêtes.
Ingredients
- 3 tasses de courges d’hiver pelées et coupées en cubes (comme la courge musquée)
- 2 grosses pommes, pelées, épépinées et tranchées
- 2 cuillères à soupe de sirop d’érable
- 1/2 cuillère à café de cannelle moulue
- 1/4 cuillère à café de noix de muscade moulue
- 1 cuillère à soupe de jus de citron
- 1/4 cuillère à café de sel
- 1/2 tasse de flocons d’avoine
- 1/4 tasse de farine tout usage
- 1/4 tasse de cassonade
- 1/4 tasse de noix hachées (comme des pacanes ou des noix)
- 1/2 cuillère à café de cannelle moulue (pour la garniture)
- 1/4 cuillère à café de sel (pour la garniture)
- 1/3 tasse d’huile de coco ou de beurre non salé, fondu
Instructions
- Préchauffer le four à 375°F (190°C).
- Dans un grand bol, mélanger la courge et les pommes avec le sirop d’érable, la cannelle, la muscade, le sel et le jus de citron. Transférer dans un plat à gratin graissé.
- Dans un autre bol, mélanger les flocons d’avoine, la farine, le sucre, les noix, la cannelle et le sel. Incorporer l’huile de coco ou le beurre fondu jusqu’à obtenir une consistance friable.
- Saupoudrer uniformément la garniture sur le mélange de fruits et de courge.
- Cuire au four pendant 35 à 40 minutes ou jusqu’à ce que la garniture soit dorée et que la garniture bouillonne.
- Laisser refroidir 10 minutes avant de servir. Déguster tiède, nature ou avec une boule de glace à la vanille ou un peu de yaourt.
Notes
- Remplacez le sirop d’érable par du miel ou de l’agave si vous le souhaitez.
- Utilisez un mélange de pommes sucrées et acidulées pour une saveur plus profonde.
- Ajoutez une pincée de gingembre moulu ou de clous de girofle pour un profil plus épicé.
- Peut être préparé à l’avance et réchauffé avant de servir.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 15g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg
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