Zucchini Crisp

Got too much zucchini? Turn it into dessert! This Zucchini Crisp tastes shockingly like apple crisp, with tender spiced zucchini and a buttery crumble topping. It’s the perfect way to use up your summer harvest and surprise your friends and family with a delicious twist on a classic.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: crisp, oat crumble, zucchini crisp, zucchini dessert

Servings: slices

Calories: 541kcal

Author: Rachael

Equipment

Ingredients

For the Zucchini Filling:

8 cups Zucchini peeled, seeded, and diced zucchini (cut about the size of canned pineapple tidbits)
1/3 cup Lemon juice
1/3 cup Lime juice
1 cup Granulated sugar
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg

For the Crust & Crumble Topping:

2 cups All-purpose flour
2 cups Old fashioned oats
2 cups Granulated sugar
1½ cups Cold butter cubed
1 tsp Salt for sprinkling on top

Instructions

Prepare the Zucchini Filling

In a large saucepan, combine zucchini, lime, and lemon juice. Cook over medium-low heat for 15–20 minutes, or until the zucchini is tender and translucent.
Stir in sugar, cinnamon, and nutmeg. Cook for 1 more minute, then remove from heat and let sit.

Make the Crust & Topping

In a large mixing bowl, combine flour and sugar.
Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs (like pea-sized pieces).
Stir in oats and salt
Take ½ cup of the crumb mixture and stir it into the zucchini mixture to help thicken it. Let it sit for a couple minutes.

Assemble the Crisp

Grease a 15x10-inch jelly roll pan (or a rimmed baking sheet).
Press half of the remaining crumb mixture firmly into the bottom of the pan to form the crust.
Spread the zucchini mixture evenly over the crust.
Crumble the rest of the topping over the zucchini.

Bake

Bake at 375°F for 35–40 minutes, or until golden brown and bubbly.
Let cool for 5 minutes, then serve with ice cream or whipped cream.

Nutrition