June 30, 2023

Zucchini (mock apple) crisp

Finished dish of zucchini crisp with a large serving spoon.

This mock apple crisp is made with zucchini and your family and friends may be surprised to find out that they are eating summer squash in their dessert.

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This crisp is often called "mock apple" crisp because the idea is you use zucchini in place of the apples in the filling for the crisp. Then you make the recipe similarly as you would a traditional apple crisp.

Close-up of a finished pie plate with zucchini (mock apple) crisp.

Personally, I think that the zucchini still retains a texture and flavor that is a bit "squashy" rather than "appley" - but, I've had people tell me that they didn't know that they were not eating regular apple crisp. I also think it's delicious and a really fun way to enjoy zucchini.

This recipe a terrific way to use up some zucchini if you are overflowing from your garden, or your neighbors or friends are dropping them off at your house. 

The warm spices in this crisp almost make me feel like fall is here, just like when you tuck into some delicious apple crisp. This recipe uses cinnamon, nutmeg, and allspice. 

Make sure you peel your zucchini for this recipe so the green skin isn't in the crisp. You want the squash pieces to be soft and have the texture of peeled and cooked apple.

Serve this crisp warm or room temperature. Add a scoop of vanilla ice cream, or a dollop of whipped cream, if desired. 

Give this old-fashioned zucchini, or mock apple, crisp a try the next time you are looking for ways to use up some of that garden zucchini.

If you are looking for even more zucchini recipes, check out this round-up of 45+ Zucchini Recipes for Zucchini Season

Yield: 6 servings
Author: Amy (Savory Moments)
Zucchini (Mock Apple) Crisp

Zucchini (Mock Apple) Crisp

This mock apple crisp is made with zucchini and your family and friends will probably never guess that they are eating summer squash in their dessert.


for the topping
  • 1/2 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 tablespoons cold unsalted butter, plus more for greasing
for the filling
  • 4 cups peeled and diced zucchini (about one medium)
  • 1/3 cup lemon juice
  • 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice


  1. Lightly grease a 9-inch pie plate and set aside.
  2. In a medium bowl, stir together the topping ingredients (oats through nutmeg). Cut in the butter using two forks or your fingers until it resembles a crumble. Put in the refrigerator until time to use.
  3. Preheat the oven to 400 degrees.
  4. In a medium pot, combine the zucchini, lemon juice, flour, and sugar. Cook over medium heat, stirring often, until the zucchini is tender and the juice is thickened. Stir in the salt and spices.
  5. Pour the filling into the pie plate. Sprinkle the topping on top. Bake for about 25 minutes, until the top is golden and the filling is bubbling.
  6. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
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I hope you give this zucchini crisp recipe a try! Let me know in the comments below.

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Finished pan of baked zucchini crisp.

This post was originally published in 2016 and has been updated in 2023 with new next and more to improve reader experience.

Check out these other dessert recipes: 

Old-fashioned Zucchini Pie

Cranberry Apple Crisp

Old-fashioned Rhubarb Crumble 

Apple Crumb Pie

Pear & Butternut Squash Crisp 


  1. Congratulations and I send all the blessings for the new baby twins, Amy.
    I have never made a crisp with zucchini. Totally love the idea and it looks very delicious!

  2. Congratulations Amy on the new additions to your family! So glad to read that you all are doing well. How on earth did you find time to do a post? Have never heard of a Mock Apple pie made with zucchini. Honestly, I'm having a hard time imaging how zucchini can be used in place of apples. Guess I'm going to have to make it and see for myself. It sure looks good!

  3. Oh, my gosh!!! What happy news!!! No wonder you have no time to cook--I'm impressed that you cranked out this yummy pie!

  4. congrats! i'm so happy for you and your growing family!
    i've always been fascinated by mock apple pies--i've tried the ritz cracker one as well and was startled by its similarity! this one, at least, is a bit more healthful. :)

  5. Congratulations on the new babies. Terrific news. The crisp sounds wonderful. A great way to use up some of the zucchini that is in the garden.

  6. Awe, what a great news. Many congratulations to you! Glad to know that you are keeping well. This crisp look beautiful and delicious.

  7. Congrats! You must be super busy with twins! Glad you're posting, but wow! How do you find the time? Anyway, this looks super -- fun way to use zucchini. Thanks!

  8. Congratulations on your twins! You must be so busy, and I'm amazed you found time to cook, let alone blog about it!

  9. Congratulations! I'm so happy for you! I never heard of this before but being a lover of zucchini I'm curious to try it! It looks just like an apple crisp!

  10. Congratulations on your bundles of joy ♥
    It's a little hectic in the beginning, but eventually you will all get on somewhat of a schedule...and showers, cooking and sleep won't be luxury events anymore :)
    I love your Zucchini Mock Apple Crisp - it looks delicious! I'm still swimming in zucchini - I think I'm gonna give this recipe a baking soon!

  11. Well here is another great use of Zucchini. I'm anxious to see how this tastes. Thank you for sharing at Friday Frenzy.

  12. So, my Mom has been talking about this recipe all week! She can't wait to try it!

  13. I have a recipe that is similar and you cannot tell it is zucchini! The lightly cooked zucchini with lemon makes all the difference. Yes, you can also use zucchini in a pie and it works well there too. Zucchini itself has very little flavor and can be hidden in many dishes..I love to add it to meatloaf for the added moisture and nutrients.

  14. Such an interesting use of a summer vegetable that so many gardeners have an abundance of. Karen (Back Road Journal)

  15. Can you freeze this filling ?

    1. I haven't tried freezing it. The zucchini will probably get much softer that way as it tends to get mushy from freezing and more watery.

  16. Do you think canning this filling might work better than freezing it?

    1. This filling is not a tested canning recipe, so I have no idea if it's safe for canning, or would work well that way.


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