Zucchini Apple Crisp - BigOven 12168
Zucchini Apple Crisp

Zucchini Apple Crisp

Ready in 1 hour
5 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Zucchini Apple Crisp"

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Try this Zucchini Apple Crisp recipe, or contribute your own. "Butter" and "Desserts" are two tags used to describe Zucchini Apple Crisp.

"Thanxz for the recipe! Ive been looking for this high and low for the last 5 yrs. My grandpa and I used to make this every Saturday night when I was a child. While making it last night I was worried about it tasting the same and was pleseantly surprised that it turned out to taste as good as I remembered!!"

- WendyzNest

Ingredients

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3/4 c Lemon juice
1/2 ts Nutmeg
1 lb Zucchini; peeled, cored and chopped
1 c sugar; 3/4 c + 1/4 c
3/4 c Brown sugar; packed
3 c Flour
1 c Butter; softened
1 ts cinnamon; + 1 tsp

Original recipe makes 12

Servings  

Preparation

Preheat oven to 350 degrees. Place zucchini and lemon juice in a large saucepan. cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend until sugar dissolves. Remove from heat. To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter. Pat into a greased 9x13" pan. Bake 10 minutes. Pour zucchini mixture, which will be very watery, over crust. Bake 20 minutes more. Mix 1/4 c sugar and 1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool. This is a good recipe, but be ready for people to argue with you that it does have apple in it. From Ellen Cleary

Verified by stevemur

photo by Mcheisler Mcheisler

photo by rrruis rrruis

photo by jmaloney82 jmaloney82

Calories Per Serving: 585 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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i'd reduce sugar and double the zucchini next time.
jmaloney82 1 year ago
I didn't have lemon, so I used calamansi (Philippine lemon). Calamansi is sweeter than lemon, but still has the sourness. I also substituted some of the brown sugar with turbinado cane sugar. You really can't tell that
rrruis 1 year ago
I used 2 and 1/2 cups of flour and next time I will use even less. Also, I used margarine, I think butter would have made the crust better. Other than that it was delicious!! Would have liked the final topping to be a little more crumble like...
Mcheisler 2 years ago
Thanxz for the recipe! Ive been looking for this high and low for the last 5 yrs. My grandpa and I used to make this every Saturday night when I was a child. While making it last night I was worried about it tasting the same and was pleseantly surprised that it turned out to taste as good as I remembered!!
WendyzNest 3 years ago
Awesome! Can't tell the difference between this and apples. My vegi-phobic son had no idea he was eating squash! And a VERY welcome way to fix it since we are tired of all those zucchini coming out of the garden by now. Thanks for a great new way to deal with it!
msjenny61 5 years ago
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