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Vegan Apple Butternut Squash Crisp

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The the perfect dessert or breakfast for your holiday fun! Naturally gluten free and vegan, and delicious hot or cold.

Ingredients

FILLING:

  • 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

CRUMBLE:

  • 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

Instructions

  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. Add all streusel ingredients in a medium bowl. Using clean hands, pinch and mix the mixture until it’s combined and crumbly.
  4. Pour your filling ingredients (liquid included) into an 8″ square baking pan. Top with your crumble, making sure to cover the entire mixture.
  5. Bake for 30-35 minutes. You should be able to see some of the filling bubble up in the corners.
  6. Allow to cool on a cooling rack for 10-20 minutes before diving in! I love this crumble cold for breakfast too!

Notes

*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 <a href=”https://sallysbakingaddiction.com/2014/11/14/gluten-free-apple-crisp/”>Sally’s Baking Addiction</a>

***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!

Find it online: https://www.fooduzzi.com/2017/11/vegan-apple-butternut-squash-crisp/

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