Dessert

Zucchini Apple Crisp

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

Een origineel recept van Forkin

Totale tijd: 1 uur 20 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 451 kcal

VeganistischVegetarisch

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

filling

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

topping

1 kopjeall-purpose flour
1 kopjerolled oats
100 glight brown sugar, packed
50 ggranulated sugar
0,5 tlground cinnamon
113 gvegan butter, cold and cubed
1 snufjesalt

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

54%Score

Calorieën: 451,3kcal
Eiwit: 5,3g
Koolhydraten: 71,5g
Vet: 16,9g
Vezels: 3,3g
Suiker: 44,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftovers tightly covered in the refrigerator.

Opwarmen

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