Apple Delicata Squash Crisp

Serves 12

6 Granny Smith apples, peeled, cored and chopped
3 cups cooked delicata squash*, seeds and skins removed, mashed
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon cinnamon
1 teaspoon pumpkin spice or equal parts ground nutmeg, ginger and cinnamon
1 tablespoon vanilla
1/2 cup unsalted butter, softened
1 cup whole wheat flour
3/4 cup brown sugar, or an equal amount of honey or maple syrup
1 cup whole oats

Preheat oven to 350 degrees. Grease a 9×13 baking pan.
Mix apples, squash, lemon juice, lemon zest, cinnamon, pumpkin spice and vanilla in a bowl; spread mixture evenly in pan.
Mix butter, flour, brown sugar and oats until crumbly; spread over apple mixture.
Bake until top is golden brown and sides are bubbling, about 30-45 minutes.
Using a fork, check apples for tenderness.
Remove from oven and cool to room temperature.

*other winter squash may be used, like butternut, acorn, etc.