Pear and Butternut Squash Crisp

A warm fall dessert combining sweet pears and butternut squash with a crunchy oat topping.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.com.

This cozy crisp features tender butternut squash and sliced pears in a spiced filling, topped with a buttery oat crumble. Baked until golden and bubbly, it's perfect for autumn gatherings. Serve with ice cream or whipped cream for extra indulgence.

Directions

Butter a 9-inch pie dish and set it aside.

In a medium bowl, combine the rolled oats, all-purpose flour, and light brown sugar. Work in the cold unsalted butter using two forks or your fingers until the mixture forms coarse crumbs. Refrigerate until needed.

Preheat the oven to 400°F.

In a medium pot, combine the diced butternut squash, lemon juice, and sugar. Cook over medium heat, stirring often, until the squash is tender and the juice thickens, about 15 minutes.

In a medium bowl, stir together the sliced pears, 1 tablespoon flour, vanilla bean paste, cinnamon, ground ginger, and a pinch of salt. Then fold in the cooked butternut squash mixture.

Pour the filling into the prepared pie dish. Sprinkle the oat topping evenly over the top. Bake for about 25 minutes, until the topping is golden and the filling is bubbling.

Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.