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Apple Delicata Squash Crisp

Servings: 12 servings


  • 6 Granny Smith apples peeled, cored and chopped
  • 3 cups delicata squash seeds removed, cooked, skins removed, mashed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin spice or equal parts ground nutmeg, ginger and cinnamon
  • 1 tablespoon vanilla extract
  • 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 9x13 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.