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Apple Butternut Squash Crisp is an easy dessert that comes together in no time. Gluten-free, vegan, refined sugar-free.

Apple Butternut Squash Crisp (Gluten-Free, Vegan)

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. 

Use pre-cut butternut squash for easy assembly. 

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Tessa Fisher



  • 15 ounces (about 3 cups) cubed butternut squash, pre-cut or from 1 squash
  • 3 green apples like Granny Smith, peeled, cored, and chopped
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon pure vanilla extract
  • 1/3 cup coconut sugar
  • 1 tablespoon cornstarch or arrowroot starch
  • ½ (heaping) teaspoon ground cinnamon
  • ¼ teaspoon salt



  1. Preheat oven to 350 degrees Fahrenheit. Spray with cooking spray a 2.5 to 3 quart baking dish or 9x9 baking dish.
  2. In a large bowl, combine butternut squash, apples, apple cider vinegar, vanilla extract, coconut sugar, cornstarch, cinnamon, and salt. Stir to combine and coat.
  3. 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.
  4. 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.
  5. Serve with vanilla ice cream of choice or coconut whipped cream.