Zucchini Apple Crisp

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Preheat your oven to 190°C (375°F).

   Oko 5 min

2. 2

   In a large saucepan, combine the prepared zucchini slices and lemon juice.

   Oko 2 min

   Napomena kuhara: The lemon juice prevents the zucchini from browning and adds a bright flavor that mimics tart apples.

3. 3

   Cook over medium heat for about 15 minutes, stirring occasionally, until the zucchini is tender.

   Oko 15 min

4. 4

   In a small bowl, whisk together the granulated sugar and cornstarch for the filling.

   Oko 1 min

   Napomena kuhara: Mixing the cornstarch with sugar first prevents it from clumping when added to the hot zucchini.

5. 5

   Stir the sugar mixture, ground cinnamon, ground nutmeg, and salt into the cooked zucchini.

   Oko 1 min

6. 6

   Continue cooking for 2 minutes, stirring constantly, until the mixture thickens slightly, then remove from heat.

   Oko 2 min

7. 7

   Pour the zucchini filling into an 8x8 inch (20x20 cm) baking dish and spread evenly.

   Oko 1 min

8. 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.

   Oko 2 min

9. 9

   Add the cold, cubed vegan butter to the dry ingredients.

   Oko 1 min

10. 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.

    Oko 3 min

    Napomena kuhara: Work quickly to keep the butter cold, which ensures a crispier topping.

11. 11

    Sprinkle the topping evenly over the zucchini filling.

    Oko 1 min

12. 12

    Bake for 30-35 minutes, until the topping is golden brown and the filling is bubbly around the edges.

    Oko 35 min

13. 13

    Let the crisp cool on a wire rack for at least 10 minutes before serving.

    Oko 10 min

    Napomena kuhara: This allows the filling to set slightly, making it easier to serve.