Zucchini Crisp
Zucchini Crisp tastes exactly like apple crisp! Make a dreamy dessert from your abundance of zucchini topped with a cinnamon- spiced, buttery oat crumble.
Servings: 8 Servings
Calories: 388kcal
Ingredients
- 8 cups diced zucchini peeled, cored and seeds removed
- Juice of whole lemon
- 1/2 cup brown sugar
- 2 tablespoons corn starch
- 2 teaspoons ground cinnamon
For the crisp topping
- 1 cup all purpose flour
- 1 cup brown sugar
- 1 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup butter
Instructions
- Preheat oven to 350°.
- Cut the ends off of the zucchini and peel. Cut into wedges and remove the core with the seeds, leaving just the crisp part. Cut into bite size pieces.
- Squeeze the juice of a whole lemon over the zucchini and set aside.
- In a large bowl, mix brown sugar, cinnamon and corn starch.
- Add the zucchini and toss until well coated.
- Pour into an 8 x 11 inch casserole dish.
- In another bowl, combine all purpose flour, oats, brown sugar and salt.
- Cut butter into cubes and mix into the oats using a pastry cutter or your fingers until the mixture is crumbled.
- Sprinkle over the zucchini in an even layer.
- Bake for 35-40 minutes until crisp is golden brown and filling is bubbly.
- Remove from oven and cool about 20 minutes before serving.
Notes
Top with vanilla ice cream or sweetened whipped cream if desired.
Cover the dish and store at room temperature up to 2 days or refrigerate up to 4 days.
Reheat in microwave for about 30 seconds to serve warm.
Nutrition
Serving: 1g | Calories: 388kcal | Carbohydrates: 66g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 205mg | Fiber: 4g | Sugar: 41g