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Zapple Crisp

Recipe by Kylee Scales

If you have extra zucchinis this summer try this Zapple Crisp! It’s so convincing you can even trick your family and friends by presenting it as apple crisp.

  • Total Time55 minutes
  • Yield8 servings 1x

Ingredients

Scale

For the zucchini filling

  • 2 lb zucchini
  • 105 g (1/2 cup) brown sugar
  • 3 tbsp lemon juice
  • 8 g (1 tbsp) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt

For the crisp topping

  • 210 g (1 cup) brown sugar
  • 120 g (1 cup) all-purpose flour
  • 90 g (1 cup) rolled oats
  • 8 tbsp (1/2 cup) Challenge unsalted butter , melted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt

Instructions

For the zucchini filling

  1. Preheat oven to 350 degrees Fahrenheit. Spray 11×7-inch baking dish with nonstick cooking spray. Set aside.
  2. Peel zucchini and slice in half lengthwise. Remove seeds from center of zucchini and slice into 1/8-inch pieces. They should resemble apple slices. Place in large bowl.
  3. Mix remaining filling ingredients and add to bowl with zucchini slices. Mix until slices are evenly coated. Spread evenly in baking dish.

For the crisp topping

  1. Mix all topping ingredients and spread evenly over zucchini filling.
  2. Bake for 40 – 45 minutes or until filling is bubbly and crisp topping is golden brown.
  3. Zapple crisp is best served hot with vanilla ice cream.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Find it online: https://kyleeskitchenblog.com/zapple-crisp/