During the Great Depression and through the rationing years of World War II, home cooks often relied on creativity and resourcefulness to stretch what they had on hand. Fresh apples were not always affordable or available, so thrifty cooks turned to garden vegetables — like zucchini — as clever stand-ins. This zucchini crisp, also known as“mock apple crisp,” is a perfect example of that ingenuity. With the help of lemon juice, warm spices, and a buttery oat topping, humble zucchini transforms into a dessert that tastes remarkably like traditional apple crisp. It’s a sweet way to use up an abundant zucchini harvest while enjoying a nostalgic recipe that has stood the test of time.
INGREDIENTS:
Filling:
7 cups zucchini, peeled, cubed, and seeded if large
1/3 cup lemon juice
1/2 cup granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
Crisp Topping
1 cup brown sugar, packed (light or dark)
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
1 cup all-purpose flour
1 cup old-fashioned oats
METHOD:
Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with butter or nonstick spray.
In a large bowl, combine zucchini, lemon juice, sugar, nutmeg, and cinnamon. Toss well to coat the zucchini.
Transfer the mixture to the prepared baking dish, spreading it evenly.
In another bowl, combine the brown sugar, cinnamon, flour, and oats. Cut in the butter with a pastry cutter, fork, or your fingers until the mixture is crumbly.
Sprinkle the topping evenly over the zucchini mixture.
Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbly.
Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
