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.

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 the same as you would a traditional 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.

On a personal note, I realize that it's been a little while since I've posted and that is because I've been busy with our new twins. They were born a couple of weeks ago and things have been so very different. They and I are doing very well and everyone is healthy (minus the general lack of sleep and exhaustion of taking care of - mostly feeding - two newborns). 

Cooking and even eating more than a bowl of cereal are rare for us right now, but when I find a bit of time and energy, I try to make something good. This crisp is good and worth a bit of time to make it.

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Yield: 6 servings

Author: Amy (Savory Moments)

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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.

Ingredients:

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

Instructions:

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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Check out these other dessert recipes: 

Old-fashioned Zucchini Pie

Cranberry Apple Crisp

Old-fashioned Rhubarb Crumble 

Apple Crumb Pie