Zucchini Crisp
Move over apples – this zucchini crisp might be your new favorite dessert! Zucchini is tossed with maple syrup and cinnamon and topped with a nutty oat mixture for a delicious treat.
Servings 6 servings
Calories 311kcal
Ingredients
For the filling:
- 5 cups peeled and diced zucchini (½-to-¾-inch dice; see notes)
- ¼ cup pure maple syrup (or more for sweeter version; see notes)
- 2 tablespoons lemon juice
- 1 tablespoon corn starch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
For the topping:
- ½ cup rolled oats (certified gluten-free if needed)
- ½ cup almond flour
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup maple syrup
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375 degrees F. Grease an 8x8 baking dish.
- In a medium mixing bowl, combine the zucchini, maple syrup, lemon juice, corn starch, cinnamon, and nutmeg. Stir well, then pour into the 8x8 baking dish.
- In the same bowl, combine the oats, flour, pecans, cinnamon, and salt for the topping. Give everything a stir, then add the maple syrup and melted butter and stir until well combined.
- Add dollops of the topping evenly over the zucchini in the baking dish.
- Bake at 375 degrees F for 30-40 minutes, or until the zucchini is tender and the topping is golden brown (keep a close eye to ensure the topping doesn’t get too dark).
- Serve slightly warm as-is or topped with vanilla ice cream.
Notes
- If you prefer having quite soft zucchini when the dish is done, I recommend dicing on the smaller side. A larger dice will retain more texture. If you prefer very soft zucchini in the final dish, you can sauté it in a little butter for a few minutes before proceeding with the rest of the recipe.
- Medium or large (but not oversized) zucchini work best for this recipe. You’ll need around 2-3 large zucchini (varies based on the specific size). The chopped zucchini does *not* need to be drained prior to using.
- Some other recipes call for de-seeding the zucchini; I never bother to do this. If you would prefer to do so, though, you can certainly do that by cutting the zucchini in half lengthwise and then scraping out the seeds with a spoon before chopping. If you’re using very large oversized zucchini, you’ll probably want to de-seed them as those seeds can be bigger and more noticeable.
- This recipe is intentionally lightly sweetened. For a sweeter version, use ⅓ to ½ cup maple syrup.
- Sugar-free maple syrup can be substituted for the standard maple syrup if you prefer a lower-sugar option.
Nutrition
Calories: 311kcal