Zucchini Crisp

Zucchini Crisp Recipe

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Patsy Smith


This recipe was given to me by a friend (Kelly Fansler) who grows a wonderful garden each summer and has an abundance of zucchini. The recipe works just as well with Granny Smith apples when zucchini isn't in season. My oldest granddaughter always asks for this instead of cake for her birthday!


★★★★★ 1 vote

15 Min
50 Min


  • 8 c
    zucchini, peeled, seeded, and sliced
  • 2/3 c
    lemon juice
  • 1 c
  • 1 tsp
  • 1/2 tsp
    apple pie spice
  • 2 c
  • 2 c
  • 1/4 tsp
  • 1 c
  • 1 tsp
  • 1 c
    oats, uncooked
  • 1/2 c
    brown sugar
  • 1/2 tsp
    apple pie spice

How to Make Zucchini Crisp


  1. 1. In large saucepan combine lemon juice and sliced zucchini. Simmer 15 minutes.
    2. Mix 1 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon apple pie spice together. Add sugar/spice mixture to zucchini. Stir to mix well. Simmer 1 more minute.
    3. While zucchini is simmering mix flour, 1 cup sugar, and salt together in mixing bowl. Cut in butter.
    4. Take out 1/2 cup of flour mixture and add it to the zucchini mixture. Mix well. Remove from heat and set aside.
    5. Sprinkle about half of the dry mixture onto bottom of a 9"x13" baking dish that has been sprayed with non-stick spray.
    6. Spread zucchini mixture over dry mixture.
    7. To the remaining dry mixture add 1 teaspoon cinnamon, oats, apple pie spice, and brown sugar. Mix well. Top zucchini mixture with dry mixture.
    8. Bake 35 minutes at 350 degrees or until bubbly and topping is golden brown.
    9. Best served warm with vanilla ice cream.

Printable Recipe Card

About Zucchini Crisp

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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