Zucchini Crisp | Mock Apple Crisp

Homemade zucchini crisp topped with a scoop of vanilla ice cream

Zucchini Crisp | Mock Apple Crisp

If you have a ton of zucchini and are running out of things to make, try this zucchini crisp! It tastes JUST like apple crisp - even my picky husband was fooled!

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Course: Dessert

Cuisine: American

Keyword: Zucchini Crisp

Servings:

Calories: 343kcal

Author: Victoria Pruett

Cost: $7

Ingredients

8 cups zucchini, peeled and sliced (see notes 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

Instructions

Peel the zucchini. Then cut them in half long-ways and use a spoon to scrape out the seeds. Make sure to get all of them.
Slice the zucchini into 1/4" thick slices.
In a large pot, combine the sliced zucchini, cinnamon, sugar, lemon juice, and water and bring to a boil.
Boil for 15 minutes. Preheat the oven to 375°F
While the zucchini boils, make the topping.
Mix the oatmeal, cinnamon, brown sugar, flour and butter together in a bowl using a fork.
When the zucchini is done boiling, pur it into a greased 9x13 baking pan.
Top the zucchini with the topping mixture. Use your fingers to sprinkle the topping evenly over the surface.
Bake uncovered for 55-60 minutes at 375°F. The edges will just look golden brown when it's ready to come out.
Serve warm with vanilla ice cream.

Notes

Use a LARGE zucchini, not a normal-size zucchini. These are the zucchini that were left in the field too long and the flesh hardened more. If regular (tender) zucchini are used, you may need to drain some of the liquid after boiling.
It's super important to get the seeds out before cooking, so don't skip this step.
The topping will look thick, but it bakes into a crispy perfect topping once it's cooked.

Nutrition

Have you tried this?Let us know how it went!