Zucchini “Apple” Crisp (Easy Recipe Uses 8 Cups of Zucchini!)
This zucchini “apple crisp” is easy to make and uses a LOT of zucchini. Like the zapple pie (zucchini apple pie), this zucchini crisp uses lemon juice and spices to make zucchini taste like apples.
We'll also share zucchini storage tips and more of our favorite zucchini recipes.
A reader asked, “Why not just use apples to make apple crisp?”
I'm more than happy to use apples in season, but right now the zucchini is going crazy. So we eat zucchini. The freezers are full, and I could can apple pie filling, but this is easier.
Zucchini Apple Crisp Recipe
The trick to getting the right texture for your mock apple crisp is pre-cooking the zucchini filling.
If you take the time to slow simmer the zucchini slices, they'll resemble soft cooked apples. If you are in a hurry and don't mind the squash “al dente”, you can the simmer time to 10-15 minutes.
Filling:
- 8 cups peeled, seeded and sliced zucchini or summer squash
- 2/3 cup fresh lemon juice
- 1 cup light brown sugar, packed
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Crust/Topping:
- 3/4 cup butter, softened
- 1 cup brown sugar, packed
- 1 3/4 cup all purpose flour or gluten free flour blend like Namaste
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups oatmeal
To make the filling:
Combine the sliced zucchini and lemon juice in a large saucepan.
Bring to boil over medium high heat. Reduce heat and simmer until tender, about 10 minutes.
Add the brown sugar, cinnamon, and nutmeg. Simmer, stirring occasionally, for 20 minutes, until slightly thickened. Let cool to room temperature.
To make the crust/topping:
Preheat oven to 400°F.
In a large bowl, mix together butter and sugar. Combine flour, baking soda and salt; stir flour mixture into sugar and butter mix. Mix in oats.
Flatten 2/3rds of crust mixture into the bottom of a greased 13x9x2 inch pan.
Spread will cooled zucchini mock apple filling. Top zucchini mixture with remaining crumb mixture, patting lightly.
Bake for 25 to 30 minutes, until topping starts to turn golden brown and filling is bubbling.
Serve warm or at room temperature. Try your zucchini apple crisp with a scoop of vanilla ice cream or dollop of whipped cream, if you like.
How big should the squash be for the zucchini apple crisp?
This recipe works best with large zucchini (the ones that look like clubs). Small zucchini taste too much like vegetables, but the big monsters are a blank slate for flavor.
Can I use other squash instead of zucchini?
Sure, it's fine to use other types of summer squash, like yellow summer squash or pattypans. You can even use winter squash that didn't have time to fully mature.
I do advise peeling, because the skin tend to get tough as the squash gets bigger. Make sure to remove the seeds, too, as they will be a dead giveaway that it is zucchini apple crisp.
Zucchini Storage Tips
If you have room in the freezer, go ahead and shred or slice and freeze in portions for your favorite recipes. Thaw the zucchini before use, and drain off some of the extra liquid.
I freeze in 2 cups portions in individual bags. A friend freezes one cup scoops, then puts the scoops into one big bag.
I also like to dehydrate zucchini. Because zucchini has so much water, this is a great way to store more zucchini in less space.
Store the dried zucchini in an airtight container, preferably with a moisture absorber. (This is the brand that we use.)
If you shred the zucchini finely, dry it and blend it, you can use it as a low carb flour. It substitutes one for one in recipes that use coconut flour.
Print Friendly Recipe
PrintZucchini Apple Crisp
This zucchini apple crisp is easy to make and uses a LOT of zucchini.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 20 slices 1x
- Category: dessert
Ingredients
Filling:
- 8 cups peeled, seeded and sliced zucchini or summer squash
- 2/3 cup fresh lemon juice
- 1 cup light brown sugar, packed
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Crust/Topping:
- 3/4 cup butter, softened
- 1 cup brown sugar, packed
- 1 3/4 cup all purpose flour or gluten free flour blend like Namaste
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups oatmeal
Instructions
To make the filling:
Combine the sliced zucchini and lemon juice in a large saucepan. Bring to boil over medium high heat. Reduce heat and simmer until tender, about 10 minutes.
Add the brown sugar, cinnamon, and nutmeg. Simmer, stirring occasionally, for 20 minutes, until slightly thickened. Let cool to room temperature.
To make the crust/topping:
Preheat oven to 400°F.
In a large bowl, mix together butter and sugar. Combine flour, baking soda and salt; stir flour mixture into sugar and butter mix. Mix in oats.
Flatten 2/3rds of crust mixture into the bottom of a greased 13x9x2 inch pan. Spread will cooled zucchini mock apple filling. Top zucchini mixture with remaining crumb mixture, patting lightly.
Bake for 25 to 30 minutes, until topping starts to turn golden brown and filling is bubbling.
Serve warm or at room temperature. Try your zucchini apple crisp with a scoop of vanilla ice cream or dollop of whipped cream, if you like.
Notes
This recipe works best with large zucchini (the ones that look like clubs). Small zucchini taste too much like vegetables, but the big monsters are a blank slate for flavor. You can also use other summer squash or immature winter squash.
More Zucchini Recipes
When the zucchinis start ripening, it's easy to get overwhelmed. Try these recipes to help you use up your bounty.
Zucchini gummy candy (sweetened with fruit juice)
Cheesy garlic zucchini bread (works with fresh or frozen zucchini)
Pickle relish sweetened with honey (substitute zucchini for cucumbers)
I made this with one super huge zucchini and I think the zucchini was too dry. Pretty much all the liquid cooked off. I was thinking maybe next time (since I have another huge zucchini) I could add some apple cider to the mixture when I add the brown sugar?
If it ended up too dry, that’s an excellent idea. My garden sits fairly low, so my fruit tends to be juicy.
We made this and it was FANTASTIC! Fooled the whole family! Have you tried it with bottled lemon juice? Organic lemons are so expensive right now, but I have bottled juice I could use. I know the flavor would be different, but wasn’t sure if it was essential for the zapple flavor.
I like the flavor a little better with fresh lemon, but bottled will do. I’m glad that you liked it.
I cooked the filling and froze it. I will take it out and let it thaw. Then I with make the crisp/crust. I am going to add chopped hazelnuts to it. I will let you know how it turns out.
I appreciate it.
How did it turn out?
Just made this tonight and it was great!!!! My husband doesn’t care for cinnamon but loved it!! I saw someone already asked about canning, what about freezing either the slices or possibly after it’s cooked?
Thanks for such a good recipe!
If you want to try freezing, I’d attempt it either with the raw slices, or the cooked filling, but not the assembled crisp. I think there’s a risk that the filling will get watery, and I know the frozen zucchini getter softer. I’m sure that if you attempted to freeze the finished crisp, the topping would get very soft, but you might be able to assemble it and freeze before it’s baked, then thaw and bake. Not sure on timing, as I have not attempted it.
This recipe was a surprise. I used 2 wine bottle sized overgrown zucchini, peeled and de-seeded. I made mine with a 1 to 1 substitute gluten free cake flour from Authentic Foods. The only thing I changed was to add 1 T of cornstarch to the pre-cooked zucchini because more liquid came out of mine during the pre-cooking than I thought would thicken up in the oven. If I had used a larger overgrown zucchini, it might have been drier and wouldn’t have needed the cornstarch. With that addition, though, it came out perfect. No runny liquid. My husband actually thought it was apple crisp, and I when I told him it wasn’t apples, he jokingly commented, “What is it, zucchini?” We agreed that it was pretty good and we would definitely make it the next time we have a couple overgrown zucs.
Thanks for sharing your experience and I’m glad it worked out well.
Can I freeze this filling for later use?
I don’t think it will hold up as well as apples would, because it doesn’t have any natural pectin.
Thank you for giving me a delicious way to use those enormous zucchini! This is a great recipe and it amazing tastes just like apple crisp. The only change I’ll make next time is to reduce the added salt. I thought the crumble part was great but a little salty.
I’m glad it worked out well for you.
Is the baking soda in the crust supposed to be baking powder?
The filling was good but the crust/topping wasn’t quite right.
No, it’s baking soda, but I may end up tweaking the recipe a little, since husband says he likes the other crisp I normally make better. That recipe is here – https://commonsensehome.com/easy-apple-crisp/
So many people asked about this recipe since it’s zucchini season that I rushed to get it published, but I’m not 100% happy with it. The family is only wiling to eat so much zucchini crisp at once, so it will take a bit to test recipe variations.
I have made this before and it turned out great! I like the topping the way it is because it seems like it is healthier of a choice. The people who tried it raved about how they thought for sure they were apples!
I’m glad it worked out well for you.
I don’t love how the topping turned out. I was a little unsure of the topping going in, and I considered subbing the topping for a tried and true apple crisp topping that I’ve used in the past but decided to follow this recipe instead. I wish I had gone with my gut. But the zucchini ‘apples’ are really nice and a great way to use those zucchinis that hide under leaves until they’re as big as wine bottles.
Once you’ve precooked the zucchini filling, you can use it with any topping you like, or in a pie crust. August wasn’t a huge fan, either, but I like it as a change from our regular crisp.
This looks like a totaly awesome recipie. A person can only make so much zucchini relish. I can’t wait to try this recipie. Thanks for putting it out there.
You’re welcome, Judy.