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.
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.