Zucchini (mock apple) crisp

This mock apple crisp is made with zucchini and your family and friends may be surprised to find out that they are eating summer squash in their dessert.

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This crisp is often called "mock apple" crisp because the idea is you use zucchini in place of the apples in the filling for the crisp. Then you make the recipe similarly as you would a traditional apple crisp.

Personally, I think that the zucchini still retains a texture and flavor that is a bit "squashy" rather than "appley" - but, I've had people tell me that they didn't know that they were not eating regular apple crisp. I also think it's delicious and a really fun way to enjoy zucchini.

This recipe a terrific way to use up some zucchini if you are overflowing from your garden, or your neighbors or friends are dropping them off at your house. 

The warm spices in this crisp almost make me feel like fall is here, just like when you tuck into some delicious apple crisp. This recipe uses cinnamon, nutmeg, and allspice. 

Make sure you peel your zucchini for this recipe so the green skin isn't in the crisp. You want the squash pieces to be soft and have the texture of peeled and cooked apple.

Serve this crisp warm or room temperature. Add a scoop of vanilla ice cream, or a dollop of whipped cream, if desired. 

Give this old-fashioned zucchini, or mock apple, crisp a try the next time you are looking for ways to use up some of that garden zucchini.

If you are looking for even more zucchini recipes, check out this round-up of 45+ Zucchini Recipes for Zucchini Season. 

Yield: 6 servings

Author: Amy (Savory Moments)

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Zucchini (Mock Apple) Crisp

This mock apple crisp is made with zucchini and your family and friends will probably never guess that they are eating summer squash in their dessert.

Ingredients:

for the topping

• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3 tablespoons cold unsalted butter, plus more for greasing

for the filling

• 4 cups peeled and diced zucchini (about one medium)
• 1/3 cup lemon juice
• 2 tablespoons all-purpose flour
• 1/4 cup sugar
• pinch of salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice

Instructions:

1. Lightly grease a 9-inch pie plate and set aside.
2. In a medium bowl, stir together the topping ingredients (oats through nutmeg). Cut in the butter using two forks or your fingers until it resembles a crumble. Put in the refrigerator until time to use.
3. Preheat the oven to 400 degrees.
4. In a medium pot, combine the zucchini, lemon juice, flour, and sugar. Cook over medium heat, stirring often, until the zucchini is tender and the juice is thickened. Stir in the salt and spices.
5. Pour the filling into the pie plate. Sprinkle the topping on top. Bake for about 25 minutes, until the top is golden and the filling is bubbling.
6. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

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This post was originally published in 2016 and has been updated in 2023 with new next and more to improve reader experience.

Check out these other dessert recipes: 

Old-fashioned Zucchini Pie

Cranberry Apple Crisp

Old-fashioned Rhubarb Crumble 

Apple Crumb Pie

Pear & Butternut Squash Crisp