Zucchini Crisp
This awesome zucchini crisp uses of a lot of zucchini and tastes just like your favorite Apple Crisp!
Servings: 12
Ingredients
Filling
- 8 cups peeled zucchini sliced into rings and deseeded if needed
- 2/3 cup lemon juice
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
Crust
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup quick oats
- 2 tsp. baking powder
- 1 1/2 cup butter chilled
- 1 tsp. ground cinnamon
Instructions
Filling
- Choose a LARGE zucchini only (preferably 12-24 inches long and very thick). Peel the zucchini and then using a mandolin, slice the zucchini into thin slices*. Make sure all seeds are removed.
- In a large saucepan over medium heat add zucchini, lemon juice, white sugar, brown sugar, cinnamon, and nutmeg. Cook for about 20 minutes or until zucchini is very soft and tender.
- Remove from heat and set aside.
Crust
- Preheat oven to 375°F. Prepare a 10 x 15 inch baking dish.
- In a large bowl, combine flour, sugar, oats, baking powder and cinnamon.
- Crumble chilled butter into flour mixture with hands (you can also use a pastry cutter) until mixture resembles coarse crumbs or pea sized butter bits.
- Stir 1/2 cup of flour mixture into cooled zucchini mixture.
- Press half of remaining butter & flour mixture into the bottom of prepared pan and bake for 10 minutes.
- Carefully remove from oven and spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini.
- Bake for 35-45 minutes or until top is golden brown.
- Serve hot with ice cream or whipped topping.
Notes
*The easiest way to remove the seeds when using a mandolin is to cut the zucchini in half lengthwise then scoop out the seeds with a spoon. After all the seeds are removed, the zucchini should look like a large piece of celery.