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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.

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Bowl of zucchini crisp with vanilla ice cream.

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

Peeling, coring and dicing zucchini, squeezing lemon juice over.
  1. 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.
  2. Squeeze the juice of a whole lemon over the zucchini and set aside.
Collage making zucchini crisp with brown sugar and cinnamon.
  1. In a large bowl, mix brown sugar, cinnamon and corn starch.
  2. Add the zucchini and toss until well coated.
  3. Pour into an 8 x 11 inch casserole dish.
Collage making oat crisp topping.
  1. In another bowl, combine all purpose flour, oats, brown sugar and salt.
  2. Cut butter into cubes and mix into the oats using a pastry cutter or your fingers until the mixture is crumbled.
  3. Sprinkle over the zucchini in an even layer.
  4. Bake for 35-40 minutes until crisp is golden brown and filling is bubbly.
Zucchini crisp with oat topping.
  1. Remove from oven and cool about 20 minutes before serving.
Zucchini crisp in a bowl with vanilla ice cream.

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.
Spoonful of zucchini crisp in the pan.

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

Zucchini crisp served with a scoop of vanilla ice cream.

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.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Yield: 8 Servings

Zucchini Crisp

Zucchini crisp with vanilla ice cream on top.

Zucchini Crisp tastes exactly like apple crisp! Make a dreamy dessert from your abundance of zucchini topped with a cinnamon- spiced, buttery oat crumble.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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

  1. Preheat oven to 350°.
  2. 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.
  3. Squeeze the juice of a whole lemon over the zucchini and set aside.
  4. In a large bowl, mix brown sugar, cinnamon and corn starch.
  5. Add the zucchini and toss until well coated.
  6. Pour into an 8 x 11 inch casserole dish.
  7. In another bowl, combine all purpose flour, oats, brown sugar and salt.
  8. Cut butter into cubes and mix into the oats using a pastry cutter or your fingers until the mixture is crumbled.
  9. Sprinkle over the zucchini in an even layer.
  10. Bake for 35-40 minutes until crisp is golden brown and filling is bubbly.
  11. 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 Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 388Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 205mgCarbohydrates: 66gFiber: 4gSugar: 41gProtein: 6g

Nutritional calculations are estimated and may not be accurate.

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