This unique Zucchini Apple Crisp offers a delightful twist on traditional fruit desserts by incorporating grated zucchini into a spiced apple filling. The zucchini adds moisture and a subtle earthiness that complements the bright acidity of the apples and the warmth of cinnamon and nutmeg. The base is a simple, buttery shortbread crust that provides a sturdy foundation for the juicy fruit mixture. Topped with a sprinkle of cinnamon sugar, this dessert bakes up with a tender interior and a lightly crisp exterior. It is an excellent way to use up garden zucchini while satisfying a sweet tooth. Perfect for autumn gatherings, potlucks, or a cozy weekend treat, this dish is entirely vegan and approachable for home bakers of all skill levels.
Zucchini Apple Crisp (Jamie Dudzik
Description
This unique Zucchini Apple Crisp offers a delightful twist on traditional fruit desserts by incorporating grated zucchini into a spiced apple filling. The zucchini adds moisture and a subtle earthiness that complements the bright acidity of the apples and the warmth of cinnamon and nutmeg. The base is a simple, buttery shortbread crust that provides a sturdy foundation for the juicy fruit mixture. Topped with a sprinkle of cinnamon sugar, this dessert bakes up with a tender interior and a lightly crisp exterior. It is an excellent way to use up garden zucchini while satisfying a sweet tooth. Perfect for autumn gatherings, potlucks, or a cozy weekend treat, this dish is entirely vegan and approachable for home bakers of all skill levels.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Peel, core, and slice the zucchini into apple-like chunks (approximately 8 cups).
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Place zucchini and 3/4 cup lemon juice in a large saucepan.
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Cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes.
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Add 1/2 teaspoon nutmeg, 1 cup sugar, and 1 teaspoon cinnamon to the saucepan.
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Blend or stir until the sugar dissolves completely. Remove from heat.
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In a large bowl, combine 3 cups flour, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and 1 cup softened vegan butter.
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Mix until the butter is incorporated and the mixture resembles coarse crumbs.
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Pat the crust mixture evenly into the bottom of a greased 9x13-inch baking pan.
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Bake the crust for 10 minutes.
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Pour the watery zucchini-apple mixture over the partially baked crust.
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Bake for 20 minutes.
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In a small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon.
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Sprinkle the cinnamon-sugar mixture evenly over the top of the dessert.
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Bake for an additional 5 minutes until the topping is lightly golden.
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Allow to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 6.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.8g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The zucchini mixture will be very watery; this is normal and will thicken as it cools.
Ensure you use vegan butter to keep this recipe plant-based.
For best results, use ripe but firm apples if adding extra fruit, though the original recipe relies on the zucchini for bulk.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
