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Filling:

  • 3 cups chopped butternut squash
  • 3 cups peeled, chopped apples
  • 3 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch salt
  • 2 tbsp margarine/butter blend

Topping:

  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/3 cup packed brown sugar
  • 2 tbsp all-purpose flour
  • 1/3 cup margarine/butter blend
  • 1/2 cup Bare Fuji & Reds Organic Apple Chips, coarsely chopped

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Cooking Instructions

  • Filling: Preheat oven to 375˚F. Grease 9-inch square baking dish; set aside.
  • Toss together butternut squash, apples, sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg and salt until combined. Spread evenly into prepared pan; dot with butter.
  • Topping: Toss together oats, brown sugar and flour; using fingertips, cut in butter until crumbly. Toss in apple chips. Sprinkle evenly over fruit mixture.
  • Bake for 40 to 45 minutes or until topping is golden brown and filling is bubbling. Serve warm.

Tips:

  • Serve with a dollop of yogurt if desired.
    • You can use an oval or round baking dish instead of a square dish if preferred.

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