Pear Acorn Squash crisp

Serves 12


5-6 pears, peeled, cored, chopped (unripe if possible)

3 cups (about 1 1/2 whole squash) cooked acorn squash, seeds removed, scooped

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1 tablespoon cinnamon

1 teaspoon pumpkin spice or (1/3 teaspoon each: ground nutmeg, ginger, cinnamon)

1 tablespoon vanilla

Mix above ingredients in a bowl; spread in 9×13 baking pan.


1 stick butter, room temperature

1 cup whole wheat flour

3/4 cup brown sugar or cane sugar (or half and half)

1 cup whole oats

Mix above ingredients until a crumbled consistency. Cover topping over apple mixture. Place in 350 preheated oven for 30-45 minutes or until golden brown and sides are bubbling. Using a fork, check that apples are tender. Remove from oven to cool to room temp. Will serve 12+. Refrigerate if crisp will not be eaten within a couple days.