Dessert

Zucchini Apple Crisp

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

Forkin 的原创食谱

总用时: 1小时 20分钟
份量: 6
难度: 中等
每份: 451 kcal

纯素素食

过敏原信息： 可能含有麸质。如有过敏，请务必查看配料包装。

备料

配料

filling

600 gzucchini, peeled, seeded, and sliced 1/4-inch thick
60 mllemon juice
100 ggranulated sugar
2 茶匙cornstarch
0.5 茶匙ground cinnamon
0.25 茶匙ground nutmeg
1 撮salt

topping

1 杯all-purpose flour
1 杯rolled oats
100 glight brown sugar, packed
50 ggranulated sugar
0.5 茶匙ground cinnamon
113 gvegan butter, cold and cubed
1 撮salt

厨具

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

做法

分步操作

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

每份

营养

54%评分

热量: 451.3kcal
蛋白质: 5.3g
碳水化合物: 71.5g
脂肪: 16.9g
膳食纤维: 3.3g
糖: 44.2g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftovers tightly covered in the refrigerator.

重新加热

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