Zucchini Dessert Crisp Recipe (Mock Apple Crisp)
User Reviews
4.9
Zucchini Dessert Crisp Recipe (Mock Apple Crisp)
Description
Zucchini Dessert Crisp Recipe (Mock Apple Crisp) transforms shredded zucchini into a sweet dessert filling by simmering it with sugar and lemon juice until tender and naturally sweetened. The zucchini is then placed in a baking dish and topped with a streusel mix made from flour, rolled oats, brown sugar, cinnamon, salt, and cubed cold butter. When baked at 350°F (176°C), the topping crisps up to a golden brown while the zucchini underneath becomes juicy and soft.
The final texture combines the soft, sweetened zucchini with a crunchy, buttery topping that mimics the qualities found in traditional apple crisps. The lemon juice adds brightness that balances the sweetness of the sugars. This dish provides a creative way to use abundant zucchini outside of savory applications.
Serve warm or at room temperature as a dessert or snack. Its comforting, lightly spiced profile fits autumn or any time when fresh zucchini is available and you want a looser fruit-flavored dessert option.
Leftover crisp stores well covered in the fridge for up to four days and can be frozen for three months. If freezing, reheat covered in foil to help retain moisture. For best topping texture when making ahead, keep the crisp topping dry and add it just before baking.
Ingredients
- 6 cups zucchini about 5 medium zucchinis
- ½ cup sugar 100 g
- ⅓ cup lemon juice 80 mL
- 1 cup all-purpose flour 120 g
- 1 cup rolled oats 100 g
- 1 cup brown sugar 100 g
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup butter 1 stick, can use vegan variety, cold and cubed
Instructions
- Zucchini: Preheat oven to 350°F (176°C). Peel and chop zucchini into bite-sized pieces. In an uncovered saucepan, bring zucchini, sugar, and lemon juice to a simmer over medium heat. Cook about 15 to 20 minutes, until zucchini is soft and tastes sweet. Transfer zucchini and liquid to a 9x13 inch (or similarly sized) baking dish.
- Crust: Mix flour, oats, brown sugar, cinnamon, and salt together in a large bowl. Add cubes of cold butter to flour mixture and blend with hands until evenly distributed. Dough will be very crumbly. Sprinkle over the zucchini mixture.
- Bake: For 30 to 45 minutes, or until juices are bubbly and the top is golden brown.
Notes
- Store leftover zucchini crisp covered in the refrigerator for up to four days.
- You can freeze the baked crisp for up to three months; reheat in the oven covered with foil to protect the topping.
- When making ahead, keep the crisp topping separate and add it immediately before baking to maintain the topping’s texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 53.7g | 18% |
| Protein | 14.7g | 29% |
| Fat | 12.6g | 19% |
| Saturated Fat | 7.6g | 38% |
| Cholesterol | 31mg | 10% |
| Sodium | 249mg | 10% |
| Potassium | 416mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 32.6g | 65% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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