Autumn Apple-Squash Crisp

8 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Recipe by  LMLS

“This unique way to use fall squash is the most popular seasonal dessert at our house. It's also a nice alternative to pumpkin pie.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
  3. Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
  4. Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
  5. Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.

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Reviews (8)

Rate This Recipe


Very different and original, great fall desert. I baked the squash at 400 for an hour and 15 min, which is MUCH easier than trying to peel it raw then steam it. Just scoop out the filling directly into your food processor (but only use about 3 1/2 cups since it's not cubed and raw). The nutmeg was a bit overpowering, so I'd reduce it to 1 tsp. Tastes a bit like sweet potato pie...wonderful!

Math Ninja

Math Ninja

This is a good recipe. My husband and I would suggest cutting down on the spices. But if you like your pumpkin pie with a lot of spice, then this is fine for you. We didn't have the ingredients for the topping, so we made one out of oats, flour, brown sugar, and butter. Still turned out great.



amazing! my husband doesn't like squash and he liked this. the tartness of the apples contrasted wonderfully with the smooth spiciness of the squash. i omitted the wheat bran.

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Amount Per Serving (12 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 65.4 g
  • 21%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Best Ever Caramel Apple Crisp


next recipe:

Apple Crisp with Cranberry Compote