[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their fabulous Gluten Free Oat Flour for this Vegan Apple Butternut Squash Crisp.]
This ain’t your average apple crisp, friends! We’re adding squash to the mix, and I think you’re gonna loooove it.
Apple crisp! Is there anything better?
Answer: No. Not at all.
That said, I went through a phase of like…years where I didn’t actually cook with apples because I loved eating them raw so much.
Like, I’d buy them with the intent of making them into a delicious baked good only to find that I had eaten an entire peck in a few days.
That said, while I love crisp apples, I also love apple crisp!
And a way to cut down on the number of apples you use in an apple crisp so that you can enjoy raw apples for lunch? Add another ingredient to your crisp!
So friends yes, we’re making apple crisp today…but this new ingredient makes it even more fall-y. If that’s even possible.
But it kinda totally is because we’re adding some butternut squash to the mix!
This crisp starts and ends like any traditional crisp: filling, crumble…and that’s pretty much it.
I’m a fiiiirm believer that crisp > pie for a few reasons:
- I hate dry, flavorless, traditional pie crust
- Crumble = happiness
- Way, totally easier than making a pie
This crisp will come together in under an hour. And most of that time is waiting for your crisp to come out of the oven, which, bonus, will make your home smell like a bakery.
The filling is simple: apples, butternut squash, brown sugar, cinnamon, arrowroot flour, and lemon juice. The apples and butternut are obviously the stars here, but they couldn’t be more different as ingredients. Apples cook up super fast, and butternut squash is a bit more dense and takes longer to cook. While the two differing textures are probably my favorite thing about this crumble, we need to overcome the two different cook times somehow.
So we cut them differently! You can cut the apples a bit bigger than you cut the butternut squash, and you’ll be set for apple butternut bliss.
And then the topping. aka. the crumble. aka. the one food I’d eat for the rest of my life if I could.
I. Love. Crumble.
And it’s seriously so easy to make! You’ll mix cold vegan butter (you can probably use coconut oil here), brown sugar, cinnamon, and Bob’s Red Mill GF Oat Flour together and boom. Done. It forms the perfectly chewy crumbles, and the flavor is seriously heaven. I love using oat flour here for some whole grain goodness and that delightfully rustic oat flavor!
This recipe is the perfect dessert or breakfast for your holiday fun! You can make it ahead of time and heat it up when you’re ready to serve, or just eat it cold (I can’t tell you how many times I found myself in front of the fridge with a fork, shoving my face with this crisp).
I know you’ll love it, friends. Enjoy!
Vegan Apple Butternut Squash Crisp
|Prep:||Cook:||Yield: 6-8 servings||Total:|
The the perfect dessert or breakfast for your holiday fun! Naturally gluten free and vegan, and delicious hot or cold.
- 2 semi-sweet apples, cut into medium chunks*
- 2 cups small cubed butternut squash**
- 1/2 cup brown sugar
- 2 Tbsp. lemon juice
- splash vanilla
- 1 Tbsp. arrowroot flour
- 1 tsp. cinnamon
- 1 + 1/4 cup Bob's Red Mill Gluten Free Oat Flour
- 1/2 cup cold vegan butter***
- 1 cup packed brown sugar
- 1 Tbsp. cinnamon
- Preheat your oven to 350 degrees F.
- Mix all of your filling ingredients in a large bowl. Make sure that all of the apples and butternut squash pieces are covered in the mixture. Set aside.
- Add all streusel ingredients in a medium bowl. Using clean hands, pinch and mix the mixture until it's combined and crumbly.
- Pour your filling ingredients (liquid included) into an 8" square baking pan. Top with your crumble, making sure to cover the entire mixture.
- Bake for 30-35 minutes. You should be able to see some of the filling bubble up in the corners.
- Allow to cool on a cooling rack for 10-20 minutes before diving in! I love this crumble cold for breakfast too!
*I used fuji, and the crumble was, unsurprisingly, pretty sweet. I think a tart apple would be awesome here!
**You want to cut your butternut squash into smaller pieces than your apple chunks. The butternut cooks a lot slower than apple does, so cutting the butternut on the smaller side will help to make sure that everything is tender! See photos for sizes.
Filling adapted from Sally's Baking Addiction
***You can probably use cold coconut oil here. Just scoop it and pop it into the freezer for 5-10 minutes before using!
Crumble adapted from my new and improved Vegan Pumpkin Coffee Cake!
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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