Zucchini Crisp

5 from 1 vote

Make a sweet zucchini crisp with those extra garden zucchini - it tastes just like apple crisp! Sliced zucchini, brown sugar, lemon juice, and cozy fall spices are tossed together and topped with a crunchy oat crumble.

Prep Time15

Cook Time50

Resting Time20

Total Time1 25

Servings: servings

Calories: 318kcal

Ingredients

Filling

2.5 pounds medium zucchini, peeled and sliced into half moons
¾ cup brown sugar
3 tablespoons all-purpose flour
¼ cup lemon juice
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg

Topping

¾ cup all-purpose flour
¾ cup old-fashioned oats
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, melted

Instructions

Preheat oven to 375℉. Lightly grease a shallow 2 to 2.5 quart baking dish (like a 7x11 glass dish) and set aside.
In a large bowl, add zucchini, brown sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg. Toss to evenly coat. Pour into prepared baking dish and spread into an even layer. Set aside.
In a separate bowl, add dry ingredients for your topping: flour, oats, cinnamon, brown sugar, and salt. Add melted butter and stir until combined. Mixture will be thick and crumbly.
Crumble topping evenly over zucchini filling. Bake, uncovered, for about 50 to 60 minutes, or until browned across the top and filling bubbles in the middle of the dish.
Allow to cool for 20 minutes before serving. Crisp can be served warm or at room temperature.

Recommended Equipment

Notes

Serving options: Crisp can be served on its own, with a scoop of vanilla ice cream, or with a dollop of whipped cream.
Storage: Leftover crisp will keep for 3 to 4 days in a tightly sealed container at room temperature.
Large zucchini: If using large zucchini, scoop the hard seeds from the middle before slicing.

Nutrition Estimate

Course: Dessert

Cuisine: American