Autumn Apple-Squash Crisp
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Brown Sugar (packed)1 cup
All-Purpose Flour2
Eggs2 tsps
Milk2 tsps
Vanilla Extract1 tbsp
Ground Cinnamon2 tsps
Ground Nutmeg1 tsp
Ground Cloves2 large
Carrot (peeled and shredded)1 cup
Raisin1
Topping2 cups
Rolled Oat1 cup
Wheat Bran1 cup
Whole Wheat Flour1 cup
Butter (melted)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a 9x13 inch baking dish
3
Pour about 1 inch of water into the bottom of a pan
4
Place the squash into a steamer basket fitted into the pan
5
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
6
Cool
7
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
8
Pulse until the mixture is smooth
9
Pour into a large mixing bowl
10
Stir in the apples, carrots, and raisins until evenly blended
11
Spread the mixture over the bottom of the prepared baking dish
12
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
13
Spoon the topping over the apple-squash mixture
14
Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes