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Butternut Squash, Apple + Pear Crisp
gluten-free, vegan // yields 8 servings
for the topping:
- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free oat flour
- 1/4 cup chopped unroasted/unsalted pecans
- 1/4 cup chopped unroasted/unsalted walnuts
- 1/3 – 1/2 cup muscovado sugar, or coconut/sucanat/brown sugar
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon salt
- 6 tablespoons softened unrefined coconut oil
for the filling:
- 3 1/2 tablespoons muscovado sugar, or coconut/sucanat/brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon freshly grated ginger
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 small butternut squash
- 2 large apples
- 2 large pears
- 2 tablespoons gluten-free oat flour
In a large bowl combine the oats, flour, nuts, sugar, cinnamon, and salt. Stir together. Add the softened [not melted] coconut oil and cut in with a fork. Use your fingers to fully incorporate the oil with the dry mixture. Add a bit more oil if the mixture seems dry. Set aside.
In another large bowl whisk the sugar, juice, ginger, vanilla, and cinnamon together. Set aside.
Preheat your oven to 350° F.
Wash your squash and peel the bulbous end first until you get to the bright orange flesh and see no green streaking. Cut about 1/4-inch from the bottom to remove the end. Cut the stem end off top and then peel the straight portion. Cut a 4-inch piece from the straight portion.
Attach the squash to your spiralizer [check “notes” below for other options] with the blade B [for large noodles]. Spiral the entire piece and then measure out 3 generous cups of spiraled squash. Depending on the diameter of your squash you may have some leftover. Set aside.
Remove the stems from your fruit. Switch to blade A to make ribbons. Place the bottom end of each and apple and pear against the blade side of the spiralizer. Spiralize all 4 fruits and place in the filling mixture bowl. Add the squash and toss gently to coat. Sprinkle with the oat flour and toss again to coat.
Grease a 9 or 10-inch deep dish pie pan or cast iron skillet with coconut oil. Place the squash and fruit mixture in the pan. It should be just below the top of the pan. Sprinkle the topping mixture evenly over the fruit mixture and press down lightly.
Place in the oven for 40-50 minutes until golden brown in color.
Let cool for about 5-8 minutes then serve as is or with a scoop of ice cream.
To store: Allow leftovers to cool then place in a sealed container in the fridge for 3-4 days. Reheat in a skillet or microwave.
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Notes:
- For the Squash: You really only need 4-inches from the top straight portion but it’s easiest to peel the bulbous end first so you can use it later. You can chop and use what remains from this recipe and roast in the oven, etc. Slice the bulbous end in half and deseed before cooking.
- If you don’t have a spiralizer: I recommend using the thinnest setting on your mandoline slicer for the fruits and use the 1/8-inch julienne blade for the butternut squash. Chop the apples and pears in half and remove the seeds before slicing.
- If you don’t have a mandoline: Use a julienne slicer for the butternut squash and cut thin slices for the apples and pears [1/8-1/16-inch thickness].
