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.
Servings: 12 slices
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.