Apple Crumble (With Butternut Squash)

Ingredients for Filling

• 4 large Golden Delicious or Gala apples (about 3 pounds)
• 1/2 cup butternut squash puree
• 1/4 cup firmly packed light brown sugar
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons whole-wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Ingredients for Topping

• 1/2 cup walnuts, pecans, or almonds, roughly chopped
• 1 cup whole-wheat pastry flour
• 1-1/4 cups old-fashioned oats
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoons salt
• 1/2 cup trans-fat-free soft tub margarine spread, frozen

Directions

1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick cooking spray. Peel, core, and slice the apples into 1/4 inch slices. In a large mixing bowl, toss the apples, squash puree, brown sugar, lemon juice, flour, cinnamon, and vanilla. Transfer to the dish and spread out in an even layer. Set aside.

2. Make the topping. In another large bowl, mix together the nuts, pastry flour, oats, sugar, cinnamon, and salt. Using your fingertips, gently work in the frozen margarine until pea-size lumps form. If the margarine begins to melt, place the bowl in the freezer for 5 to 10 minutes.

3. Top the apples evenly with the nut mixture and bake, uncovered, until the apples are bubbly and the topping is golden brown, about 45 to 50 minutes. Serve warm or at room temperature.