Zucchini Oat Crisp
Transform your garden-fresh zucchini into a sweet, golden-baked masterpiece with this Zucchini Oat Crisp! This delightful dessert blends tender zucchini slices with warm spices like cinnamon and nutmeg, creating a perfectly spiced filling that will surprise and delight. Topped with a buttery, crumbly oat streusel infused with brown sugar and vanilla, this crisp achieves a balance of comforting sweetness and wholesome texture. With just 20 minutes of prep and a short bake time, this easy zucchini recipe is perfect for dessert or even a unique brunch addition. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible treat. Whether you're looking for a creative way to use up zucchini or a gluten-free alternative (with simple substitutions), this dessert is sure to impress! Keywords: zucchini dessert, oat crisp, summer recipes, easy zucchini recipe, healthy desserts.
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Recipe Information
Ingredients
- 4 cups zucchini
- 2 tablespoons lemon juice
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar
- 1 teaspoon cinnamon
- 0.25 teaspoons nutmeg (optional)
- 0.25 cups all-purpose flour
- 1 cups old-fashioned rolled oats
- 0.5 cups all-purpose flour
- 0.5 cups light brown sugar
- 0.5 cups unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
Wash the zucchini thoroughly and cut off the ends. Slice the zucchini into thin discs or half-moons.
In a large mixing bowl, combine the zucchini, lemon juice, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg (if using), and 1/4 cup all-purpose flour. Toss together until the zucchini is well coated.
Pour the zucchini mixture into the prepared baking dish and spread it out evenly.
In another mixing bowl, prepare the oat crumble topping by combining the rolled oats, 1/2 cup flour, 1/2 cup brown sugar, melted butter, vanilla extract, and salt. Mix until the ingredients are fully incorporated and crumbly in texture.
Sprinkle the oat crumble evenly over the zucchini mixture in the baking dish.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the zucchini is tender.
Remove the zucchini oat crisp from the oven and let it cool for 10 minutes before serving.
Serve warm on its own, or pair with vanilla ice cream or whipped cream for an extra treat. Enjoy!
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 7105 mg | 309% | |
| Total Carbohydrate | 428.3 g | 156% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 301.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2138 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
