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–+ servings
A plate with apple crumble topped with vanilla ice cream, surrounded by a fork, zucchinis, oats, brown sugar, and glasses of milk on a pink surface offers a playful take on zucchini dessert inspiration.
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4.94 from 29 ratings

Zucchini Dessert Crisp Recipe (Mock Apple Crisp)

With well over a dozen 5-star reviews, you can be sure that this zucchini crisp truly tastes like your favorite apple crisp. Use up your garden-fresh zucchini and make this delectable dessert with fall flavors like brown sugar and cinnamon! It's a healthy late-summer dessert everyone will love.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: zucchini crisp, zucchini dessert
Diet: Vegan, Vegetarian
Occasion: Halloween, St. Patrick's Day, Thanksgiving
Time: 60 minutes or more
Servings: 8 servings
Author: Sarah Bond

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.
    A pot contains chopped green apples and a layer of granulated sugar on a light pink surface, cleverly transforming into a colorful zucchini dessert masterpiece.
  • 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.
    A rectangular baking dish filled with an uncooked oat crumble mixture, eagerly awaiting transformation into a delightful zucchini dessert, rests on a pink background.
  • Bake: For 30 to 45 minutes, or until juices are bubbly and the top is golden brown.
    A baked zucchini dessert with a crumbly topping sits in a white dish, its golden filling scooped out. A glass of milk complements the scene, while fresh zucchini rests in the background.

Notes

Storage: Leftover crisp can be stored for up to 4 days in the fridge covered or in an air-tight container. You can also freeze the baked version for up to 3 months. Reheat it in the oven from frozen. Just be sure to cover it with foil to prevent burning.
Can you make this in advance?
You can, but zucchini has such a high moisture content that I'd recommend only making it 1 day in advance. Keep the crisp topping separate and top right before baking.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 53.7g | Protein: 14.7g | Fat: 12.6g | Saturated Fat: 7.6g | Cholesterol: 31mg | Sodium: 249mg | Potassium: 416mg | Fiber: 3g | Sugar: 32.6g | Calcium: 48mg | Iron: 2mg
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