Mock Apple Crisp
Mock apple crisp is a delicious, vintage recipe that uses zucchini to create all the flavors of apple pie filling. This yummy dessert makes perfect use of the abundance of summer squash.
Servings: 6
Calories: 290kcal
Ingredients
For The Filling
- 8 cups peeled, seeded, & diced zucchini
- 2/3 cup lemon juice
- 1 cup sugar
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch ground cloves optional
For The Crisp Topping
- 1/4 cup flour
- 1/2 cup rolled oats
- 1/4 cup crushed buttery crackers
- 4 tbsp butter melted
Instructions
To Make The Filling
- Add the chopped zucchini to a large pot. Pour the lemon juice in, and gently toss to combine.
- Cook the zucchini, stirring often for 15-20 minutes- until they're soft, tender, and have gone from white to resembling cooked apple slices.
- Once cooked stir in the sugar, cinnamon, nutmeg, and cloves. Let the mixture simmer for roughly 2 minutes, just until the apple slices are infused with the flavors.
- Taste it and see, but the zucchini mixture will now look & taste like apple pie filling. Transfer the filling to a waiting 8x8 dish.
To Make The Topping
- To a large mixing bowl add the flour, oats, sugar, and crackers. Stir them all together to evenly combine.
- Drizzle the butter evenly out over top. Stir again to evenly combine.
- Spread the crumble topping evenly out over top of filling. Make sure to get it to the edges, and try your best to make sure it covers all of the filling.
- Bake the zucchini crisp at 375 degrees for 30-35 minutes.
- Remove it from the oven, and let the dish rest for at least 5 minutes.
- Spoon the crisp into bowls, and serve topped with scoops of vanilla ice cream.
Nutrition
Calories: 290kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 484mg | Fiber: 3g | Sugar: 38g | Vitamin A: 567IU | Vitamin C: 40mg | Calcium: 42mg | Iron: 1mg