If you’re looking for a delightful dessert, try making Zucchini Crisp (Apple Crisp). It’s a surprising twist on traditional apple crisp, featuring zucchini instead of apples, but don’t worry, it still delivers a sweet and satisfying flavor that everyone will love.
When preparing Zucchini Crisp, you can substitute lemon juice with lime juice for a different citrus note. If you’re looking to reduce sugar, consider using a sugar substitute, but be sure to check the conversion ratios for baking. As for zucchini, fresh from the garden is ideal, but store-bought works just fine, too. For allergies, ensure that the butter is replaced with a dairy-free option if needed.
Pies & Tarts
Zucchini Crisp (Apple Crisp) Recipe
Ingredients
- 8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
- 2/3 cup lemon juice
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups all-purpose flour
- 2 cups sugar
- 1 1/2 cups cold butter
- 1 teaspoon ground cinnamon
Instructions
- In a large saucepan, over medium-low heat, combine 8 cups of peeled, seeded, diced zucchini with 2/3 cup of lemon juice and cook for 15-20 minutes until the zucchini is tender.
- Add 1 cup of sugar, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg, and cook for another minute, then remove from heat and let sit.
- In a large bowl, mix together 4 cups of all-purpose flour and 2 cups of sugar for the crust mixture.
- Cut in 1 1/2 cups of cold butter until the mixture resembles pea-sized coarse crumbs.
- Stir 1/2 cup of the flour mixture into the zucchini and mix well to combine.
- Press half of the remaining crust mixture into a greased 15×10 jelly roll pan.
- Spread the zucchini mixture evenly over the crust in the pan.
- Crumble the remaining crumb mixture over the zucchini layer and sprinkle with 1 teaspoon of cinnamon.
- Bake in a preheated oven at 375°F for 35-40 minutes until golden and bubbly.
Part of our Homemade Pie and Tart Recipes collection — Part 5 of 5:
If you’re in the mood for a creative twist on a classic dessert, consider trying Zucchini Pie “mock Apple Pie”. With its sweet filling and flaky crust, it captures the essence of traditional apple pie while cleverly using zucchini to achieve that familiar flavor.