An easy crisp recipe made with fresh apples and butternut squash, this Apple Butternut Squash Crisp is best served warm with vanilla ice cream or coconut whipped cream. Gluten-free, vegan, refined sugar-free.
And now, an easy recipe with crisp-tender apple and nutty squash that you can throw together without too much fuss. This a good case for making dessert for your holiday table or anytime!
This butternut squash apple crisp recipe blends the tartness of fall’s apples with the subtle sweetness of squash.
Why You'll Love This Recipe
- Many think of squash as a savory option only, like butternut soup. Rethink your options and see how well it fits into dessert!
- Savor the flavors of fall by combining crisp apples with creamy squash.
- This is great when first baked as dessert, but I won't tell if you choose to eat leftovers for breakfast!
- A twist on a traditional dessert with a most versatile fruit.
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Butternut squash - Full of vitamins, minerals, and dietary fiber, cube your squash so it roasts evenly and achieves the perfect texture in the oven.
Apples - I like Granny Smith here as they keep their shape when baked and don't turn into mushy apples. You can use a different apple variety such as Honeycrisp, Ginger Golds, or Jonagold.
A mix of sweet and tart apples gives a great depth of flavor. Instead of thin slices, the apples here are cubed along with the squash.
Coconut sugar - This is used in the filling and topping, adding a rich, deep flavor. A refined sugar-free option that takes the place of brown sugar.
Maple syrup - Instead of corn syrup, maple syrup adds richness to the sweet profile.
Organic cane sugar - This is a less processed option than regular granulated sugar. You may substitute this with additional coconut sugar, but the end result will be a little less sweet.
Almond flour - Almond flour has just enough fat and texture to help hold the topping together. No all-purpose flour here!
Oats - The classic crisp texture is best made with gluten-free rolled oats. I use Bob's Red Mill brand.
Vegan Butter - To keep things dairy-free, just six tablespoons vegan butter still gives that rich, buttery taste to the crisp topping.
Before you start: Preheat the oven and spray a 2.5 to 3-quart baking dish with cooking spray.
Step 1: Combine filling ingredients in a large bowl and stir to combine and coat. Transfer the mixture to the prepared dish.
Step 2: Combine topping ingredients in a medium bowl. Scatter topping over top of squash and fruit mixture. Bake in the preheated oven for about 45 minutes or until the fruit and squash are soft. Let crisp rest for about 10 minutes before serving.
Like other favorite apple recipes, a crisp dessert is always enhanced with a good cool, and creamy garnish.
- Check on the crisp about halfway through the cooking time if it is starting to get too brown, tent it with foil so the top doesn't burn.
- Look for pre-chopped squash at the grocery store to save time. This is a great how-to on cutting butternut to discard seeds and get out those stringy bits.
- Make sure your oats are certified gluten-free if that is a concern of yours.
- 2.5-quart baking dish
- Sharp knife
- Cutting board
- Medium and large mixing bowls
I recommend Granny Smith as the perfect tart apple for baking. You can also choose a combination of sweet and crisp apple varieties (Honeycrisp, Ginger Gold, or Jonagold) with the tart Granny Smith.
Did you know that a crisp contains a topping with oats, while a crumble is just flour and butter? A subtle difference but both are baked fruit desserts.
More Fall Recipes
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Butternut Squash Apple Crisp
- 15 ounces cubed butternut squash, pre-cut or from 1 squash about 3 cups
- 3 green apples like Granny Smith, peeled, cored, and chopped
- 1 tablespoon apple cider vinegar
- ½ teaspoon pure vanilla extract
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- 1 tablespoon cornstarch or arrowroot starch
- ½ teaspoon heaping ground cinnamon
- ¼ teaspoon salt
- Preheat oven to 350 degrees Fahrenheit. Spray with cooking spray a 2.5 to 3 quart baking dish or 9x9 baking dish.
- In a large bowl, combine butternut squash, apples, apple cider vinegar, vanilla extract, coconut sugar, maple syrup, cornstarch, cinnamon, and salt. Stir to combine and coat.
- Transfer mixture to prepared dish. Wipe out bowl and add topping ingredients. Stir well to evenly coat oat mixture. Scatter topping over top of fruit and squash mixture.
- Bake for about 45 minutes or until fruit is soft. At the 25-30 minute mark, tent with foil so that topping doesn’t burn. Let crisp rest for about 10 minutes before serving.
- Serve with vanilla ice cream of choice or coconut whipped cream.