Zucchini Crisp (Tastes Like Apple Crisp) Recipe
This Zucchini Crisp recipe offers a delightful twist on the classic apple crisp by using fresh zucchini. The combination of cinnamon, nutmeg, and lemon juice gives it a warm, comforting flavor that’s perfect for a cozy dessert. Topped with a buttery oat and brown sugar crumble, this crisp bakes to a golden perfection and is ideal served warm with a scoop of ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 7 cups zucchini, peeled, cubed, seeds removed
- ⅓ cup lemon juice
- ½ cup granulated sugar
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
Crisp Topping
- 1 cup packed brown sugar (light or dark)
- ½ cup butter, softened
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking pan thoroughly with nonstick spray to prevent sticking during baking.
- Mix the Filling: In a large bowl, combine the peeled and cubed zucchini with lemon juice, granulated sugar, ground nutmeg, and ground cinnamon. Toss everything well to ensure the zucchini pieces are evenly coated with the spices and sugar.
- Transfer Filling to Pan: Pour the zucchini mixture into the prepared baking dish, spreading it out evenly.
- Prepare Crisp Topping: In another large bowl, mix the packed brown sugar, softened butter, all-purpose flour, and old-fashioned oats. Use a pastry cutter or fingers to cut in the butter until the topping becomes crumbly and well combined.
- Assemble and Bake: Sprinkle the crumbly topping evenly over the zucchini mixture in the baking pan. Place the pan in the oven and bake for 40 to 45 minutes, or until the topping turns a beautiful golden brown color.
- Serve: Remove from oven and let it cool slightly. Serve the zucchini crisp warm, ideally topped with your favorite ice cream for an extra indulgent treat. Enjoy!
Notes
- You can choose between light or dark brown sugar depending on your preference for sweetness and depth of flavor.
- Be sure to remove excess seeds from zucchini as they contain more water and can make the crisp soggy.
- For best results, serve warm and fresh from the oven with a scoop of vanilla ice cream.
- This recipe is a great way to use an abundance of zucchini from the garden, especially when you want a dessert that feels like fall.
