Zucchini Crisp Recipe: 3 Tips for Buying Fresh Zucchini
Written by MasterClass
Last updated: Aug 12, 2022 • 2 min read
With the same soft sweetness as apple cobbler, a zucchini crisp is a low-maintenance dessert that captures the changing of the seasons.
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What Is a Zucchini Crisp?
A zucchini crisp is a freeform baked dessert featuring summer squash in place of more traditional fruits, like apples, pears, or berries. Also known as zucchini crumble or zucchini cobbler, this crisp is a great way to use up an abundance of zucchini, a vegetable that’s equally at home in savory side dishes and desserts.
The veggie’s high water content and soft flesh contribute to zucchini bread’s tender crumb. The same effects are at play in this mock apple crisp, but this recipe features diced or sliced zucchini instead of grated, providing a surface onto which the streusel topping can cling.
3 Tips for Buying Fresh Zucchini
Here’s what to look for when buying zucchini from the grocery store or farmers’ market:
- 1. Color: Ripe zucchinis range from light to dark green depending on the varietal. No matter what type of zucchini you find, the color should be unfaded and vibrant.
- 2. Texture: Zucchini turns tender and melty when cooked, but fresh zucchini should be firm, not soft or bendy.
- 3. Quality: Look for unbruised flesh with minimal nicks and scrapes.
How to Store Fresh Zucchini
Store fresh zucchini in a breathable bag in the refrigerator, preferably in a crisper drawer. For best results, use zucchini within five days. For long-term storage, store cut or grated zucchini in the freezer for future use.
Easy Zucchini Crisp Recipe
makes
1 9x13-inch baking dishprep time
10 mintotal time
45 mincook time
35 minIngredients
For the filling:
For the crumble topping:
- 1
Preheat the oven to 375 degrees Fahrenheit.
- 2
Lightly grease a 9x13-inch baking dish or baking pan with butter or nonstick spray.
- 3
In a large saucepan over medium heat, combine the zucchini, sugar, cinnamon, cardamom, and salt.
- 4
Cook until the zucchini has just begun to soften, about 5 minutes.
- 5
Remove the zucchini mixture from the heat and add the lemon juice and zest. Set it aside.
- 6
In a large bowl, combine the flour, rolled oats, brown sugar, granulated sugar, cinnamon, and nutmeg. Stir to combine.
- 7
Add the cold butter to the dry ingredients, and use a pastry cutter to combine. Alternatively, pulse the mixture in a food processor until it forms coarse crumbs.
- 8
Add the pecans to the topping and stir to combine.
- 9
Add a ¼ cup of the topping to the bowl with the zucchini mixture and stir to combine.
- 10
Transfer the zucchini mixture to the prepared pan and spread it into an even layer.
- 11
Sprinkle the remaining crumb mixture over the top of the filling.
- 12
Bake until the topping turns golden brown and crispy and the filling bubbles, about 30 minutes.
- 13
Allow the crisp to cool slightly before serving with a scoop of vanilla ice cream.
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