Time: 1 hour 20 min.
Complexity: easily
Servings: 8

This fragrant autumn crisp is made with fresh butternut squash, apples, and dried cranberries, along with fragrant pumpkin pie spices. The fruits and vegetables are coated in a coarse oatmeal batter, and the oven does the magic, transforming everything into a moist dessert with a crisp topping. Serve warm with a scoop of vanilla ice cream when the weather is still warm and sunny, but the air is full of autumn.

Ingredients:

Crisp

• 1/4 cup premium flour
• 2 tablespoons light brown sugar
• A pinch of coarse salt
• 1/4 cup (4 tablespoons) unsalted butter, diced and chilled
• 1/4 cup oatmeal

Filling

• 450 gr. butternut squash, cut into 2cm pieces.
• 2 apples, cut into 2.5 cm pieces.
• 1/4 cup dried cranberries
• 0.5 cup granulated sugar
• 3 tsp cornstarch
• 2 teaspoons pumpkin pie spice
• A pinch of coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butternut squash, dried cranberries, pumpkin pie spice, apples, rolled oats, starch

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Preparation:

Step 1
• Preheat oven to 200°C. Spray an 8-inch square baking dish with cooking spray.
Step 2
• Crisp:
  
  Combine the flour, brown sugar, and salt in a bowl. Using a pastry blender, two knives, or a food processor, cut the butter into the flour until pea-sized pieces remain. Add the oats and mix, being careful not to over-grind them. Set aside.
Step 3
• Filling:
  
  In a bowl, combine the pumpkin, apples, and cranberries and toss with granulated sugar, cornstarch, pumpkin pie spice, and salt. Transfer to the prepared baking dish. Spoon the batter on top. Bake until golden brown and crisp, 50–55 minutes.

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