Dessert

Zucchini Apple Crisp

Name: Zucchini Apple Crisp
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 porsjoner
Cuisine: american
Ingredients: 600 g zucchini peeled, seeded, and sliced 1/4-inch thick; 60 ml lemon juice; 100 g granulated sugar; 2 ts cornstarch; 0,5 ts ground cinnamon; 0,25 ts ground nutmeg; 1 klype salt; 1 kopp all-purpose flour; 1 kopp rolled oats; 100 g light brown sugar packed; 50 g granulated sugar; 0,5 ts ground cinnamon; 113 g vegan butter cold and cubed; 1 klype 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.

En original oppskrift av Forkin

Total tid: 1 t 20 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 451 kcal

VeganskVegetarisk

Allergeninformasjon: kan inneholde gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

filling

600 gzucchini, peeled, seeded, and sliced 1/4-inch thick
60 mllemon juice
100 ggranulated sugar
2 tscornstarch
0,5 tsground cinnamon
0,25 tsground nutmeg
1 klypesalt

topping

1 koppall-purpose flour
1 kopprolled oats
100 glight brown sugar, packed
50 ggranulated sugar
0,5 tsground cinnamon
113 gvegan butter, cold and cubed
1 klypesalt

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Preheat your oven to 190°C (375°F).
Omtrent 5 min
2
In a large saucepan, combine the prepared zucchini slices and lemon juice.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 15 min
4
In a small bowl, whisk together the granulated sugar and cornstarch for the filling.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 min
6
Continue cooking for 2 minutes, stirring constantly, until the mixture thickens slightly, then remove from heat.
Omtrent 2 min
7
Pour the zucchini filling into an 8x8 inch (20x20 cm) baking dish and spread evenly.
Omtrent 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.
Omtrent 2 min
9
Add the cold, cubed vegan butter to the dry ingredients.
Omtrent 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.
Omtrent 3 min
Kokkens tips: Work quickly to keep the butter cold, which ensures a crispier topping.
11
Sprinkle the topping evenly over the zucchini filling.
Omtrent 1 min
12
Bake for 30-35 minutes, until the topping is golden brown and the filling is bubbly around the edges.
Omtrent 35 min
13
Let the crisp cool on a wire rack for at least 10 minutes before serving.
Omtrent 10 min
Kokkens tips: This allows the filling to set slightly, making it easier to serve.

Per porsjon

Næringsinnhold

54%Poengsum

Kalorier: 451,3kcal
Protein: 5,3g
Karbohydrater: 71,5g
Fett: 16,9g
Fiber: 3,3g
Sukker: 44,2g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftovers tightly covered in the refrigerator.

Oppvarming

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