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.
Fruit crisps are easier to make than pie and although it sounds crazy, using zucchini instead of apples actually works. Zucchini doesn’t have much flavor but adding lemon juice makes the zucchini taste like a tart apple.
If you don’t tell them that this is a mock apple crisp, no one will know the difference!
Why Make this Zucchini Crisp
- It uses a lot of zucchini and works with large or small zucchini.
- Fruit crisps are comforting and delicious with warm brown sugar and cinnamon flavors.
- An easy to make dessert that uses pantry ingredients.
Ingredients for Zucchini Crisp
- Zucchini
- Lemon Juice
- Brown Sugar
- Ground Cinnamon
- Corn Starch
- All Purpose Flour
- Old Fashioned Oats
- Kosher Salt
- Butter
Step By Step Directions
- 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.
Top with vanilla ice cream or sweetened whipped cream for something extra decadent.
Recipe Notes
- Storage: Store mock apple crisp covered at room temperature up to 2 days. Refrigerate up to 4 days.
- Reheat: If you would like to warm up a serving of fruit crisp, warm it in the microwave for about 30 seconds.
More Add-Ins for Fruit Crisp
- Nuts: Add chopped pecans, almonds or walnuts to the crumb topping.
- Spices: Cardamom, apple pie spice and nutmeg are all great additions to the filling and topping.
- Other Fruit: Mix in dried cranberries, raisins, or fresh cherries.
More Fruit Crisp Recipes to Try
If you are overloaded with zucchini and looking for a new way to enjoy it, give this Zucchini Crisp with cinnamon oat crumb topping a try.
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Zucchini Crisp
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.