Mock Apple Zucchini Crisp

This fun recipe turns summer zucchini into a delicious dessert. The brown sugar oat topping on this zucchini crisp tastes so good, you will honestly believe you are enjoying apple crisp. Top it with vanilla ice cream for a perfect summer treat.

This lovely mock apple crisp doesn’t have a single apple in it.  Instead, it uses some of the glut of zucchini that seems to happen every summer.

I know it is hard to believe, but those zucchini taste just like apples when you follow this recipe.  In fact, this might just be the best apple crisp you’ve ever had, and there isn’t a single apple in it.

Just trust me and make it. Or make it to prove me wrong and see what happens.

Either way, make this zucchini mock apple crisp to try it for yourself!

Zucchini growers know there are phases to zucchini season. Every year, it follows the same cyclic pattern.

1. Gee, I can’t wait for these zucchini to start producing.
2. Mmmmm, I sure do love zucchini bread and zoodles.
3. Won’t my friends love these extra zucchini I have?
4. My freezer is overflowing with shredded zucchini. I can make a loaf of zucchini bread every other day all winter long!
5. My friends and family say I’m no longer welcome until zucchini season is over. I just picked zucchini yesterday and there are already new ones the size of my thigh out there!
6. Man, zucchini season is over. I sure wish I could have made another batch of alfredo zoodles while we had the chance!
7. I can’t wait to plant zucchini! 

Does that sound familiar? I’m sure it does!

While tasty and fun, there is always a point during the season where you’ve had some sort of zucchini recipe every day for 10 straight days and you still have a five gallon bucket of zucchini staring at you.

So it is great to have a wide variety of recipes to use them in. Of course there are a lot of great savory applications, but to day we are going to focus on the sweeter side of zucchini.

More Sweet Zucchini Reciprs

The nice thing about zucchini is that with its mild flavor, it lends itself to all sorts of different recipes.  We really enjoy the mini zucchini loaves from Seattle recipe.

My brother makes a great zucchini bread too and I’ll share his recipe on Friday. But one of my favorite ways to make zucchini sweet is in Jan’s Almost Apple Pie.

I love how surprising it is to eat zucchini that way. It tastes just like apple pie.

In the comments of that recipe somebody suggested that they love zapple crisp. I instantly fell in love with the idea and knew I had to run with it.

So this is my own take on that idea.

Making Mock Apple Crisp From Zucchini

I started out using the almost apple pie recipe’s filling as a base. We like it so much that it seemed silly to try to reinvent the wheel.

Then, I made a topping that was full of oats and brown sugar.  I pressed the topping into the apples a bit.

That way, it married itself into something extra delicious. I knew we were going to like it, but those caramelly undertones of the brown sugar and the oatmeal crisp really made it something special.

Of course, a scoop of MiMi’s homemade ice cream didn’t hurt a thing. You could also make some cinnamon brown sugar ice cream to go with it for an extra special dessert.

Now we are sadly to the point of waiting for next year’s harvest. Those last few zucchini sat around for a few days as I struggled for inspiration, and now I am longing for more!

For another tasty zucchini dessert, try easy chocolate zucchini cake. Or make some strawberry zucchini jam.

What are your favorite zucchini recipes?

4.84 from 18 ratings

Brown Sugar Zapple Crisp

Author: Carlee

Servings: 8 Servings

This fun recipe turns summer zucchini into a delicious dessert! The brown sugar crisp tastes so good and it’s just like eating an apple crisp. Top with vanilla ice cream for a perfect summer treat.

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Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Ingredients 

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Zucchini Filling

• ▢ 6 cups zucchini
• ▢ 1½ teaspoons cream of tartar
• ▢ 1 pinch salt
• ▢ 2 Tablespoons all-purpose flour
• ▢ 1 Tablespoon lemon juice
• ▢ 2 dashes nutmeg
• ▢ 1 cup granulated sugar
• ▢ 1½ teaspoons ground cinnamon

Crisp Topping

• ▢ 1 cup light brown sugar packed
• ▢ ¾ cup all-purpose flour
• ▢ ¾ cup rolled oats
• ▢ ½ cup butter

Instructions 

Zucchini Prep

• For medium zucchini, peel, slice in half lengthwise, remove seeds and then thinly slice. the slices should resemble apple slices. For small zucchini with tender seeds, I usually just peel and slice.
  6 cups zucchini
• In a large skillet or saucepan, cook zucchini in a small amount of water for 10 minutes. Begin timing when the water begins to bubble. Remove from heat and drain completely.
• Mix cream of tartar, salt, flour, lemon juice, nutmeg, sugar and cinnamon with zucchini.
  1½ teaspoons cream of tartar, 1 pinch salt, 2 Tablespoons all-purpose flour, 1 Tablespoon lemon juice, 2 dashes nutmeg, 1 cup granulated sugar, 1½ teaspoons ground cinnamon
• Pour into a 9 inch pan or small casserole. I used a deep dish pie plate.

Crisp Topping

• Preheat oven to 350°F.
• Mix together brown sugar, flour and rolled oats.
  1 cup light brown sugar, ¾ cup all-purpose flour, ¾ cup rolled oats
• Either cut in the butter using a couple of knives or use your fingers to work it into the flour, sugar and oats. The mixture should be crumbly when finished.
  ½ cup butter
• Sprinkle over the zucchini, pressing in lightly.
• Bake for 45-50 minutes or until the filling is bubbly and the topping is golden.
  

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Nutrition Information

Serving: 1Serving | Calories: 347kcal | Carbohydrates: 61g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 110mg | Fiber: 3g | Sugar: 44g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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