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Butternut Apple Crisp

Posted by on Oct. 12, 2009 at 12:30 AM
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Butternut Apple Crisp
 
1 small butternut squash (about 1 pound)
3 medium tart apples, peeled and sliced
1/4 cup corn syrup
2 tbsp lemon juice
3/4 cup packed brown sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp salt
 
Oat Topping:
1/2 cup flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
6 tbsp cold butter
Vanilla Ice Cream
 
Peel the squash.  Cut in half lengthwise. Discard the seeds.  Cut the squash
into thin slices.  In a large bowl, combine the squash, apples, corn syrup, and
lemon juice.  Toss to coat.  Combine the brown sugar, cornstarch, cinnamon, and
salt.  Stir into  the squash mixture.  Transfer to a greased 13 x 9 inch baking
dish.  Cover and bake at 375 F. for 20 minutes.  In a small bowl, combine the
flour, oats, and brown sugar.  Cut in the butter until the mixture resembles
coarse crumbs.  Sprinkle over the squash mixture.  Bake for 25 longer or until
the squash and the apples are tender and the topping is lightly browned.  Serve
warm with ice cream.  Makes 6-8 servings
 

 


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by on Oct. 12, 2009 at 12:30 AM
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