Zucchini Apple Crisp
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.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 451 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 600 gzucchini, peeled, seeded, and sliced 1/4-inch (0.6 cm) thick
- 60 mllemon juice
- 100 ggranulated sugar
- 2 tspcornstarch
- 0.5 tspground cinnamon
- 0.25 tspground nutmeg
- 1 pinchsalt
topping
- 1 cupall-purpose flour
- 1 cuprolled oats
- 100 glight brown sugar, packed
- 50 ggranulated sugar
- 0.5 tspground cinnamon
- 113 gvegan butter, cold and cubed
- 1 pinchsalt
Equipment
mixing_bowl · wire_rack · saucepan · baking_dish · knife · whisk · oven · cutting_board
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
In a large saucepan, combine the prepared zucchini slices and lemon juice.
About 2 min
Cook’s note: 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.
About 15 min
- 4
In a small bowl, whisk together the granulated sugar and cornstarch for the filling.
About 1 min
Cook’s note: 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.
About 1 min
- 6
Continue cooking for 2 minutes, stirring constantly, until the mixture thickens slightly, then remove from heat.
About 2 min
- 7
Pour the zucchini filling into an 8x8 inch (20x20 cm) baking dish and spread evenly.
About 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.
About 2 min
- 9
Add the cold, cubed vegan butter to the dry ingredients.
About 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.
About 3 min
Cook’s note: Work quickly to keep the butter cold, which ensures a crispier topping.
- 11
Sprinkle the topping evenly over the zucchini filling.
About 1 min
- 12
Bake for 30-35 minutes, until the topping is golden brown and the filling is bubbly around the edges.
About 35 min
- 13
Let the crisp cool on a wire rack for at least 10 minutes before serving.
About 10 min
Cook’s note: This allows the filling to set slightly, making it easier to serve.
Per serving
Nutrition
- Calories
- 451.3kcal
- Protein
- 5.3g
- Carbs
- 71.5g
- Fat
- 16.9g
- Fibre
- 3.3g
- Sugar
- 44.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers tightly covered in the refrigerator.
Reheat in a 175°C (350°F) oven for 10-15 minutes until warmed through and the topping is crisp.
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