Zucchini Crisp (Apple Crisp)

"I found this recipe on the internet and can't wait to try it !! It is supposed to taste like apple crisp. I have never made this recipe, but am posting it here to share with you all and to keep it safe for future use. If you try it before I do, let me know how it turns out!"
 
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Zucchini Crisp (Apple Crisp) created by jtrengels
Ready In:
1hr
Ingredients:
9
Serves:
10-12
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ingredients

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directions

  • ZUCCHINI MIXTURE:

  • In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
  • Add sugar, cinnamon and nutmeg and cook for a minute more.
  • Remove from heat and let sit.
  • CRUST MIXTURE:

  • For crust, mix flour, and sugar in a large bowl.
  • Cut in cold butter until mixture resembles pea size coarse crumbs.
  • Stir 1/2 cup of the flour mixture into zucchini and mix well.
  • Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
  • Spread zucchini mixture over crust in pan.
  • Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
  • Bake at 375°F for 35-40 minutes.

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  1. Doc Mom
    Wow, fooled the family. Lol. Ok, needs salt. And read all of the recipe a few times before making it - I missed several steps and had to try to go back... Despite cooking the zucchini too long, accidentally draining the lemon juice (DON'T DRAIN THE LEMON JUICE), forgetting to set aside some of the flour for said lemon juice, using only 1 c oil/butter, it was yummy! Be generous with the cinnamon, esp on the zucchini themselves... Delicious. Thanks for the recipe!
     
  2. Donna B.
    Zucchini mixture can be prepared, cooled and frozen for future use. Makes a great dessert in the winter.
     
  3. louisa.todeasa
    Definitely delishcious! Made it with the another reveiewer's recommended substitution of 2 cups of rolled oats for 2 of the 4 cups of flour called for in the original recipe. I used u bleached whole wheat white flour because it's healthier, but kept the butter for the best flavor! I also added 1/2 cup of chopped pecans to the topping, and it was all the better for it, IMHO. I divided it into TWO 8x8 pans...one for me and one for my daughter. She took some to work the day after and everyone wanted the recipe! My husband, who doesn't often care for sweets, ate it and loved it...mainly because I used two huge, overgrown zucchini she hat had escaped his eagle eye in the garden! I think the overgrown zucchini a are better to use for this recipe, because they made more "apple-like" slices. Be sure to peel and scoop out all of the "woody" fibrous insides with the seeds before cooking in the lemon juice!
     
  4. louisa.todeasa
    Definitely delishcious! Made it with the another reveiewer's recommended substitution of 2 cups of rolled oats for 2 of the 4 cups of flour called for in the original recipe. I used u bleached whole wheat white flour because it's healthier, but kept the butter for the best flavor! I also added 1/2 cup of chopped pecans to the topping, and it was all the better for it, IMHO. I divided it into TWO 8x8 pans...one for me and one for my daughter. She took some to work the day after and everyone wanted the recipe! My husband, who doesn't often care for sweets, ate it and loved it...mainly because I used two huge, overgrown zucchini she hat had escaped his eagle eye in the garden! I think the overgrown zucchini a are better to use for this recipe, because they made more "apple-like" slices. Be sure to peel and scoop out all of the "woody" fibrous insides with the seeds before cooking in the lemon juice!
     
  5. Grandma Deb
    I made this from two large zucchini that a friend gave me. Everyone who tried it thought it could have been apples. Next time I make it (and I will), I will either use a larger pan and increase the amount of zucchini or cut back on the crust/topping mix. Thanks for a great recipe!
     

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