This Zucchini Apple Crisp is a comforting fall-inspired dessert that transforms garden-fresh zucchini and crisp apples into a moist, fragrant treat. The filling is simmered with lemon juice, cinnamon, and nutmeg to create a bright, spiced base that mimics the flavor profile of traditional apple crisp. Topped with a buttery, sugary crust baked until golden, it offers a satisfying contrast of soft fruit and crunchy topping. Perfect for autumn gatherings or a cozy weeknight dessert, its easy to make and surprisingly versatile. Serve warm with vanilla ice cream or whipped cream for an extra indulgent finish.
Zucchini Apple Crisp
Description
This Zucchini Apple Crisp is a comforting fall-inspired dessert that transforms garden-fresh zucchini and crisp apples into a moist, fragrant treat. The filling is simmered with lemon juice, cinnamon, and nutmeg to create a bright, spiced base that mimics the flavor profile of traditional apple crisp. Topped with a buttery, sugary crust baked until golden, it offers a satisfying contrast of soft fruit and crunchy topping. Perfect for autumn gatherings or a cozy weeknight dessert, its easy to make and surprisingly versatile. Serve warm with vanilla ice cream or whipped cream for an extra indulgent finish.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place zucchini chunks and lemon juice in a large saucepan.
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Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes.
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Add nutmeg, 1 cup sugar, and 1 teaspoon cinnamon to the saucepan.
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Stir or blend until sugar is fully dissolved.
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Remove zucchini mixture from heat and set aside.
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In a bowl, combine flour, 3/4 cup packed brown sugar, and softened butter until well mixed.
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Grease a 9x13 inch baking pan.
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Press the flour mixture evenly into the bottom of the greased pan to form a crust.
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Bake the crust for 10 minutes.
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Pour the watery zucchini 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.
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Remove from oven and allow to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 19.3kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 9.1mg1%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.1g5%
- Sugars 2.4g
- Protein 1.4g3%
* 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
This recipe is often mistaken for apple crisp due to the similar flavor profile, despite using zucchini as the main fruit/vegetable.
The zucchini mixture will be very watery; this is normal and helps create the moist filling.
For a vegan version, substitute the butter with vegan butter or coconut oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can add chopped apples to the filling for a more traditional apple-zucchini crisp.
Ensure zucchini is peeled and cored to avoid bitter flavors and tough texture.
