Recipes // Desserts // Zucchini Crisp

Zucchini Crisp

By Chef Phillip Dell
Serves 6-8


  • 1/4 cup oat flour or whole wheat flour
  • 2/3 cup old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon, or to taste
  • 1/4 cup canola oil or Transfat free margarine


  • 4 cups fresh zucchini, peeled, cored and cut into 1/4-inch slices (leave the skin on for more fiber and vitamins)
  • ½ cup apple juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon,
  • ½ teaspoon ground nutmeg,
  • 1/4 teaspoon ground allspice
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract, or to taste
  • 1 1/2 tablespoons brown rice flour


  1. Preheat the oven to 375 degrees F.

For the topping:

  1. Combine the ingredients in a medium bowl and work together with a fork or with your fingertips until the ingredients are moistened.

For the filling:

  1. Combine the cubed zucchini, lemon juice, honey and spices in a large bowl. Add the flour and toss to blend.
  2. Spray an 8 by 8-inch baking dish with cooking spray. Transfer the zucchini mixture to the dish. Sprinkle the topping over the zucchini.
  3. Bake crumble until the zucchini is tender and the topping is golden brown, about 35-40 minutes. Let cool for 10 minutes before serving.
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