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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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Someone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. Ingredients:
3/4 cup packed brown sugar, divided |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 pounds butternut squash, peeled, seeded and thinly sliced (about 4 cups) |
1 can (21 ounces) apple pie filling |
2 tablespoons lemon juice |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
6 tablespoons cold butter, cubed |
Directions:
1. In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice.
2. Pour into a greased 9-in. square baking dish. Cover and bake at 350° for 30 minutes.
3. In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture.
4. Bake 45-50 minutes longer or until topping is golden brown and squash is tender. Yield: 9 servings.
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