Dessert

Zucchini Apple Crisp

Name: Zucchini Apple Crisp
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 600 g zucchini peeled, seeded, and sliced 1/4-inch thick; 60 ml lemon juice; 100 g granulated sugar; 2 tsp cornstarch; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 pinch salt; 1 cup all-purpose flour; 1 cup rolled oats; 100 g light brown sugar packed; 50 g granulated sugar; 0.5 tsp ground cinnamon; 113 g vegan butter cold and cubed; 1 pinch salt

A clever dessert where tender zucchini mimics the texture of cooked apples, all tucked under a classic crunchy oat streusel. This warm, spiced crisp is a delightful way to use up summer squash in an unexpected treat.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 451 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

600 gzucchini, peeled, seeded, and sliced 1/4-inch thick
60 mllemon juice
100 ggranulated sugar
2 tspcornstarch
0.5 tspground cinnamon
0.25 tspground nutmeg
1 pinchsalt

topping

1 cupall-purpose flour
1 cuprolled oats
100 glight brown sugar, packed
50 ggranulated sugar
0.5 tspground cinnamon
113 gvegan butter, cold and cubed
1 pinchsalt

Equipment

mixing_bowl · wire_rack · saucepan · baking_dish · knife · whisk · oven · cutting_board

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
2
In a large saucepan, combine the prepared zucchini slices and lemon juice.
About 2 min
Cook’s note: The lemon juice prevents the zucchini from browning and adds a bright flavor that mimics tart apples.
3
Cook over medium heat for about 15 minutes, stirring occasionally, until the zucchini is tender.
About 15 min
4
In a small bowl, whisk together the granulated sugar and cornstarch for the filling.
About 1 min
Cook’s note: Mixing the cornstarch with sugar first prevents it from clumping when added to the hot zucchini.
5
Stir the sugar mixture, ground cinnamon, ground nutmeg, and salt into the cooked zucchini.
About 1 min
6
Continue cooking for 2 minutes, stirring constantly, until the mixture thickens slightly, then remove from heat.
About 2 min
7
Pour the zucchini filling into an 8x8 inch (20x20 cm) baking dish and spread evenly.
About 1 min
8
To make the topping, combine the all-purpose flour, rolled oats, light brown sugar, granulated sugar, ground cinnamon, and salt in a medium bowl.
About 2 min
9
Add the cold, cubed vegan butter to the dry ingredients.
About 1 min
10
Using your fingertips or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
About 3 min
Cook’s note: Work quickly to keep the butter cold, which ensures a crispier topping.
11
Sprinkle the topping evenly over the zucchini filling.
About 1 min
12
Bake for 30-35 minutes, until the topping is golden brown and the filling is bubbly around the edges.
About 35 min
13
Let the crisp cool on a wire rack for at least 10 minutes before serving.
About 10 min
Cook’s note: This allows the filling to set slightly, making it easier to serve.

Per serving

Nutrition

54%Score

Calories: 451.3kcal
Protein: 5.3g
Carbs: 71.5g
Fat: 16.9g
Fibre: 3.3g
Sugar: 44.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers tightly covered in the refrigerator.

Reheating

Reheat in a 175°C (350°F) oven for 10-15 minutes until warmed through and the topping is crisp.