You are here

Sweet Summer Squash Crumble

Sweet Summer Squash Crumble


  • Butter, to grease pan

For crust:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, diced

For crumble filling:

  • 3 1/2 cups chopped summer squash (such as patty pan or yellow)
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees. Butter an 8- or 9-inch square baking dish.
  2. To make crust, in a large bowl, combine flour, sugar, and salt. Add butter and combine using fingers or a pastry blender until mixture is uniformly crumbly. Set aside 1/2 cup mixture. Add oats to bowl and thoroughly mix. Spread half mixture into bottom of prepared pan and bake 15 minutes.
  3. Meanwhile, make filling. Combine squash and lemon juice in a large saucepan and cover. Cook over medium-high heat for 8 to 10 minutes until tender. Add sugar, cinnamon, and nutmeg, stirring until just combined. Add 1/2 cup reserved flour mixture and cook, stirring, for 1 minute. Pour filling into prebaked crust and top with remaining flour-oat mixture. Bake 35 to 45 minutes until bubbly.


  • Recipe provided by Kirsten Madaus of

Nutrition Information

Per serving: 270 kcal cal., 8.5 g fat (5 g sat. fat), 120 mg sodium, 1 g fiber, 3 g pro., 15 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment