Description
This Zucchini Crumble is a surprising and delicious dessert that transforms fresh summer zucchini into a sweet, spiced treat. Featuring a tender, cinnamon-spiced filling topped with a buttery, golden-brown oat crumble, it is the perfect way to enjoy a garden harvest in a sweet format.
Ingredients
Scale
- 3 cups zucchini, peeled and diced into 1/2-inch cubes
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish.
- In a large bowl, toss the diced zucchini with granulated sugar, lemon juice, cinnamon, and vanilla extract until evenly coated. Transfer to the prepared baking dish.
- In a separate medium bowl, combine the flour, oats, brown sugar, and salt.
- Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the zucchini mixture.
- Bake for 35 to 40 minutes, or until the topping is golden brown and the zucchini filling is bubbling.
- Allow to cool for 10 minutes before serving warm, optionally with a scoop of vanilla ice cream.
Notes
- Ensure you peel the zucchini if the skin is thick or tough to ensure a smooth, pie-like texture.
- For extra crunch, you can add 1/4 cup of chopped walnuts or pecans to the crumble topping.
- If the zucchini is particularly watery, toss it with a teaspoon of cornstarch before adding the sugar and spices.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 22g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g