Squash and Apple Pie Crisp
As winter comes to an end and spring has not yet sprung, our choices for fresh treats become rather limited. We were pleased that we had made apple pie preserves in the fall using some of our apples, and that our red kuri squash are still overwintering well.
Serving Size: 4
- 3-4 cups squash, (butternut or red kuri etc.)
- 21 ounces apple pie filling, homemade or bought
for the topping:
- 1 cup oats
- 1/2 cup coconut (non-sweetened)
- 1/2 cup AP flour
- 1/4 cup brown sugar
- 1/2 cup vegan margarine, melted
- 1 teaspoon cinnamon
- pinch salt
- squash and apple pieces as optional garnish
- Prepare the squash by cutting and removing the seeds, slicing and then peeling. We saved a few small slices as garnish for later.
- Steam the squash until tender.
- Spray oil an oven-proof baking dish.
- Preheat the oven to 375 F / 190 C.
- While the squash is steaming, make the topping.
- Place the oats and flour in a food processor and pulse a coupe of times.
- Add the coconut, brown sugar, cinnamon and salt and again pulse to blend.
- Melt the vegan margarine and pour into the topping mixture, pulse again to evenly mix.
- When the squash is soft, remove from the steamer and place as the bottom layer in the baking dish.
- Layer the apple pie filling over the pumpkin layer.
- Spoon the streusel topping over the apple layer and decorate with sliced squash and sliced apple pieces.
- Place in the oven to bake for 15-20 minutes.
- Allow to cool slightly before serving. We served the crisp with a non-dairy topping and a pinch of cinnamon for color.