Butternut Squash Apple Crisp
A simple unique crisp combining the sweetness of baked butternut squash and apples with a crunchy oat topping.
(sliced thin and cut into quarters)
(peeled, sliced and quartered)
all purpose flour
(old fashioned, not quick cooking)
light brown sugar
Preheat oven to 350F. Lightly spray or coat an 8×8 baking dish with oil.
Put the sliced and quartered butternut squash and apples in the baking dish.
Add the maple syrup and lemon juice and mix well.
Cover with foil and bake for 25 minutes.
While the squash and apples are cooking, make the topping.
In a medium bowl, combine the flour, oats, brown sugar, salt and cinnamon.
Add the coconut oil and mix it fully into the dry ingredients until you have a crumbly mixture.
Take the squash/apple mixture out of the oven. Evenly arrange the crisp on top and then bake for another 25 minutes.
Serve warm or cold with non-dairy ice cream or whipped topping or have with a cup of coffee in the morning.
Can be stored, covered at room temperature for a few days or in the refrigerator for longer.