Thursday, August 22, 2013

What-Do-You-Mean-It's-Not-Apple Apple Crisp

Guys! Guess what?!
You are not going to believe me when I tell you this. 
That photo above......pretty nice looking apple crisp, right?
It's NOT apples.
Guess what it is.
Go on....guess!
Give up?
It's zucchini!
No. really, it is. I'm not even lying. 
I am so super impressed right now, you don't even know. I saw this recipe over at Creations By Kara and knew I had to try it immediately. I made a few adjustments to it and OH MY GOODNESS it is amazing. 
Seriously - want the kids to eat some zucchini? Make this. They will think they are devouring apples. You can stand there tenting your fingers and laughing all evil-y and feel like a super evil genius. 

What-Do-You-Mean-It's-Not-Apple Apple Crisp
(Adapted from Creations By Kara)

2 cups flour
1 cup oats
1 cup brown sugar
1 tsp cinnamon
pinch salt
1 cup butter, frozen

"Apple" Filling
10 cups zucchini, peeled and seeded
2/3 cup lemon juice
1/2 cup sugar
1 tsp cinnamon
1 tsp vanilla
1/4 tsp ground ginger
1/4 tsp nutmeg

Preheat oven to 375. Spray a 9 X 13 pan with cooking spray. Set aside.
Crisp - Combine flour, oats, brown sugar, cinnamon, and salt. Grate the frozen butter into the dry ingredients using a cheese grater. Mix to combine. Mixture should be crumbly.
Press 1/3 of the crumbs into the prepared 9 X 13 pan. Set the remainder of crumbs aside.

Bake at 375 for 10 minutes. Remove from heat and set aside.
Filling - In a large pot, bring zucchini and and lemon juice to a boil.

Reduce heat and simmer for 8 minutes (should be crisp-tender). Stir in the sugar, cinnamon, vanilla, ginger, and nutmeg. Cover and let simmer for 6 - 8 minutes. Mixture will be thin.
Spoon over crust.

Sprinkle remaining crumbs over the filling. 

Bake at 375 for 40 - 45 minutes, until topping is golden brown.

Serve warm. I suggest with ice cream or whipping cream!

Want to see the size of the zucchini I was able to use up making this?

I put the fork in there for scale. I wasn't sure if you would be able to tell it's the size of a small child.
I actually ended up using the little zucchini in the background (beside the watermelon) as well. 
Now you have a recipe that will use up all those monster zucchini in the garden. 
The first time I made this I was so excited that I actually forgot ALL of the sugar in the recipe. From the crisp part...and the filling part. It was a little lemony/acidic and I was thinking to myself "boy this could use some more sugar"...and then I read the recipe over and realized I forgot to add it. 
I decided to reduce the sugar quite a bit from the original recipe as I didn't think it needed it all. 
If you want it sweeter, feel free to pop over the Creations By Kara for the original version!

Looking for some fun and tasty links? Check out Carole's Chatter!


  1. Can't wait to try this!!!! oh ye-ah.

    1. I am so excited by this recipe. I love recipes that trick you into thinking you are eating something you are really not! I hope you enjoy it as much as we did!!

  2. So glad you made this and loved it as much as we do. I think some people are skeptical, but I always hope they'll give it a try, because it is so yummy! Thanks for linking back to my recipe, I appreciate it. :)

    1. Thank you so much for sharing! I am totally in love with this recipe :)

  3. That's a great recipe..I am so trying this! It looks so kids will never know :) Thank you for sharing at Share Your Stuff Tuesdays :)

  4. So yummy! I made it today. So good :)

  5. if I wanted to use 1/2 this filling for a 10inch pie shell would I still need to cook the zucchini for the second time for 6-8 min after its been boiled & simmered for 8 min until crisp tender? also would I slice the zucchini as I would apples to further replicate the look of
    & texture of apple slices in a pie, or would it be better to cut them in chunks slightly larger than the dices pictured for the crisp?
    thank you from yuklan

    1. You could half the ingredients but I would still follow the instructions the whole way through, as written

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