Faux Apple Crisp – Yep! Made with Zucchini!

Have you ever had so much zucchini, you don’t know what to do with it all? And love to eat desserts? Well, if you answered yes to both of those questions, today I am going to help you by sharing an awesome recipe with you. Again, yep, help you to get rid of some of that excess zucchini by making an awesome dessert!

Tada, Faux Apple Crisp

So, if you like apple crisp, you just have to try this recipe! This faux apple crisp tastes just like apple crisp, maybe even a little better, because the zucchini doesn’t get mushy like some apples do.

When I went to a friend’s house this summer, she was showing my husband and I her garden. We started talking about zucchini and ways it can be used. She told me about zucchini apple crisp, and I thought it sounded kind of crazy. But, she said it was really good, so I went home and looked up a recipe for it. I found it here at Iambaker.net. To my amazement, there weren’t any apples in the recipe at all, it was made with only the vegetable squash best known as zucchini in the filling! If you want, when you make this recipe, nobody would ever know it was full of veggie goodness only. Unless you tell them, of course. And even then, I’ve had people not even believe me, when I told them, that it was zucchini. They thought it was actually apple crisp! Lol.

Too Much Fun!

It was really funny the first time I tried making it, I made it for my family. I didn’t tell them that it was made with zucchini, until after they tried it and said it tasted great! Lol It was so much fun seeing the looks on their faces and the disbelief when I told them that it wasn’t apple crisp, but actually zucchini crisp!

This recipe is really easy to make. Cutting up the zucchini is probably the hardest part. And it takes about twenty minutes to cook up the zucchini, but that’s not too bad. 🙂 I made this recipe the same as the directions say, except I used a 9×13” pan instead. No need for perfecting this recipe as it turned out great! I have also substituted part shortening for some of the butter in the topping, because I didn’t have enough butter, with no adverse effects, either.

The Only Problem….

We didn’t have ONE single zucchini make it in this year’s garden. No squash, can you believe that? I had such high hopes.

I can’t wait until next year, I am going to plant much more zucchini than I did this year.  This is so I can make a bunch of this zucchini crisp filling and then can it. I’ll be able to have faux apple crisp any time of the year! I think the filling would also make great apple pie and be great in many other recipes that call for apple pie filling! Can’t wait to try it out!

I hope you try this recipe so you can be amazed by it as much as I was!

Print Recipe

Faux Apple Crisp - Yep! Made with Zucchini!

*The easiest way to remove the seeds is to cut the zucchini in half length wise then scoop out the seeds with a spoon. After all the seeds are removed, the zucchini should look like a large piece of celery.

Course

Canning, Desert / Treat

Cuisine

Organic

Servings

Ingredients

Zucchini Filling

• 8 cups peeled chopped zucchini
• 2/3 cup Lemon Juice
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Crust

• 4 cups all-purpose flour
• 2 cups Granulated Sugar
• 1 cup quick oats
• 2 teaspoons Baking Powder
• 1 teaspoon ground cinnamon

Course Canning, Desert / Treat Cuisine Organic Servings Ingredients Zucchini Filling 8 cups peeled chopped zucchini 2/3 cup Lemon Juice 1 cup Granulated Sugar 1/2 cup Brown Sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Crust 4 cups all-purpose flour 2 cups Granulated Sugar 1 cup quick oats 2 teaspoons Baking Powder 1 teaspoon ground cinnamon

Instructions

Zucchini Filling

1. Choose a LARGE zucchini only (preferably 12-24 inches long and very thick). Peel zucchini. Make sure all seeds are removed and slice the zucchini into thin slices.

   
2. 
3. 
4. 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 tender.

   
5. 
6. Remove from heat and set aside.

Crust

1. Preheat oven to 375 degrees F. Prepare a 10 x 15 inch baking dish. (A 9x13 also works, that is what I used)
2. In a large bowl, combine flour, sugar, oats, baking powder and cinnamon.
3. 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.

   
4. Stir 1/2 cup of flour mixture into cooled zucchini mixture.

   
5. Press half of remaining butter mixture into bottom of prepared pan and bake for 10 minutes.

   
6. Spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini.

   
7. 
8. Bake for 35-45 minutes or until top is golden brown.

   

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