Zucchini is one of those vegetables that surprises you with its versatility. Sure, it’s great in savory dishes like stir-fries, breads, and casseroles, but did you know it can also transform into dessert? This Zucchini Crisp is proof. Tender zucchini slices are simmered with sugar, cinnamon, lemon juice, and water until they taste remarkably like apples, then topped with a buttery oatmeal crumble that bakes up golden and crisp.
The end result is a dessert that looks and tastes like apple crisp but cleverly uses zucchini as the base. It’s perfect for anyone with an overflowing summer garden, or for those who want a fresh twist on a nostalgic classic. Serve it warm with vanilla ice cream or whipped cream, and no one will believe it’s made with zucchini instead of fruit.
Why You’ll Love This Recipe
- Tastes Like Apple Crisp: The zucchini softens into a tender, sweet filling that mimics baked apples beautifully.
- Simple Ingredients: Uses basic pantry staples—flour, oats, sugar, butter, and zucchini.
- Golden Topping: The crumble bakes up crisp and buttery, the perfect contrast to the soft filling.
- Crowd-Pleaser: Serves 12, making it ideal for potlucks, family dinners, or holiday gatherings.
- Unique Twist: A fun, conversation-worthy way to use zucchini in dessert.
- Make-Ahead Friendly: Assemble ahead of time and bake just before serving.
Prep & Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients
- 8 cups zucchini, peeled and sliced (remove seeds for best results)
- 3/4 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon cinnamon
- 3/4 cup water
For the Topping
- 1 cup butter, softened
- 1 cup oatmeal
- 1 tablespoon cinnamon
- 1 cup brown sugar
- 1 1/2 cups flour
Step-by-Step
- Prepare the Zucchini: Peel the zucchini, cut in half lengthwise, and use a spoon to scrape out the seeds. Slice into 1/4-inch pieces. Removing the seeds prevents the filling from becoming watery.
- Cook the Filling: In a large pot, combine the sliced zucchini with sugar, lemon juice, cinnamon, and water. Stir to coat and bring to a gentle boil over medium heat. Let it cook for 15 minutes, stirring occasionally, until the zucchini is soft and lightly sweetened. Preheat your oven to 375°F (190°C).
- Make the Topping: In a mixing bowl, combine oatmeal, cinnamon, brown sugar, flour, and softened butter. Use a fork or pastry cutter to blend until crumbly and evenly mixed. The mixture should resemble coarse crumbs.
- Assemble the Crisp: Grease a 9×13-inch baking dish. Pour the zucchini filling into the dish, spreading it evenly. Sprinkle the topping mixture over the filling, covering it completely.
- Bake: Place the dish in the preheated oven and bake uncovered for 55–60 minutes, or until the topping is golden brown and crisp around the edges.
- Cool & Serve: Allow the crisp to cool slightly before serving. Scoop into bowls and top with vanilla ice cream or whipped cream for a classic finish.
How to Serve
This zucchini crisp is versatile and works in many settings:
- Classic Dessert: Best served warm with a scoop of vanilla ice cream that melts into the crumble.
- Weeknight Treat: A great way to end a simple family dinner without fuss.
- Brunch Spread: Pair with muffins, scones, or cinnamon rolls for a sweet brunch offering.
- Holiday Side: A clever alternative to apple crisp that still delivers the cozy, spiced flavors of fall.
- Mini Servings: Bake in individual ramekins for portioned desserts perfect for dinner parties.
Tips & Variations
- Apple-Zucchini Blend: Use half zucchini and half apples for a balance of familiar flavor and a lighter twist.
- Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the topping for extra texture and richness.
- Warm Spice Mix: Try using pumpkin pie spice instead of just cinnamon for a deeper flavor. Nutmeg and ginger are also great additions.
- Healthier Options: Use half whole wheat flour in the topping or reduce the sugar slightly for a lighter version. Coconut sugar can be used in place of brown sugar.
- Gluten-Free Adaptation: Swap all-purpose flour with a gluten-free 1:1 flour blend and ensure oats are certified gluten-free.
- Vegan Swap: Replace the butter with coconut oil or a plant-based margarine. The flavor will still be buttery and rich.
- Coconut Topping: Stir in shredded coconut for a tropical note.
- Citrus Twist: Add orange zest to the filling for brightness.
- Make Ahead: Prepare the zucchini filling and topping separately, refrigerate overnight, then assemble and bake the next day.
- Freezer-Friendly: Bake, cool, and freeze in the pan wrapped tightly. Reheat in the oven at 350°F until warmed through and topping is crisp again.
FAQ
Does this really taste like apple crisp?
Yes! Once cooked with sugar, lemon juice, and cinnamon, zucchini takes on a flavor and texture very similar to apples. Most people can’t tell the difference.
Why do I need to peel and seed the zucchini?
The peel can be tough, and the seeds hold excess water. Removing them ensures a smoother texture and prevents the filling from becoming watery.
Can I reduce the sugar further?
Yes, you can cut the sugar in both the filling and topping by a few tablespoons. Keep in mind that less sugar means a less caramelized flavor.
Can I make it dairy-free?
Absolutely. Swap the butter with coconut oil or a vegan margarine. The topping will still bake up crisp and golden.
How should I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the oven to restore the topping’s crisp texture.
Can I freeze Zucchini Crisp?
Yes. Once cooled, wrap tightly and freeze for up to 3 months. Reheat in the oven before serving.
Can I make smaller portions?
Yes, divide the recipe into ramekins or mini baking dishes. Reduce baking time to 30–35 minutes.
Zucchini Crisp is one of those recipes that makes you rethink what vegetables can do. With its golden, buttery topping and sweet, spiced filling, it’s nearly indistinguishable from apple crisp. It’s the perfect way to use up zucchini and surprise your family with a dessert they’ll ask for again and again.
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Zucchini Crisp
Description
Zucchini is one of those vegetables that surprises you with its versatility. Sure, it’s great in savory dishes like stir-fries, breads, and casseroles, but did you know it can also transform into dessert? This Zucchini Crisp is proof. Tender zucchini slices are simmered with sugar, cinnamon, lemon juice, and water until they taste remarkably like apples, then topped with a buttery oatmeal crumble that bakes up golden and crisp.
Ingredients
8 cups zucchini, peeled, seeded, and sliced (1/4-inch thick)
3/4 cup sugar
1/4 cup lemon juice
1 tablespoon cinnamon
3/4 cup water
Topping
1 cup butter, softened
1 cup oatmeal
1 tablespoon cinnamon
1 cup brown sugar
1 1/2 cups flour
Instructions
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Preheat oven to 375°F.
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Peel, seed, and slice zucchini.
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In a large pot, combine zucchini, sugar, lemon juice, cinnamon, and water. Bring to a boil and simmer 15 minutes.
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Mix oats, cinnamon, brown sugar, flour, and butter until crumbly.
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Pour zucchini mixture into greased 9×13 pan. Sprinkle topping over filling.
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Bake uncovered 55–60 minutes until golden brown.
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Serve warm with ice cream.
