Zucchini Crisp

Serves
serves 6-8
Time
1 hour 40 minutes

MATT TAYLOR-GROSS

Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert.

Featured in: Why I Love It: Summer Squash

Ingredients

1 ¹⁄₄ cups all-purpose flour
1 cup rolled oats
¹⁄₂ cup packed dark brown sugar
³⁄₄ tsp. kosher salt
¹⁄₄ tsp. freshly grated nutmeg
8 tbsp. chilled unsalted butter, cut into 1/2-inch cubes
3 lb. zucchini, peeled and cut into 1-inch chunks
¹⁄₂ cup granulated sugar
2 tsp. apple cider vinegar
2 tsp. fresh lemon juice
1 tsp. ground cinnamon
¹⁄₂ tsp. ground ginger
Buttermilk or lemon ice cream, for serving

ADVERTISEMENTAD

Instructions

Step 1

In a medium bowl, stir 3⁄4 cup of the flour with the oats, brown sugar, 1⁄4 teaspoon of the salt, and the nutmeg. Using your fingers, rub the butter into the oat mixture until it forms clumps. Refrigerate until ready to use.

Step 2

In a large bowl, toss the zucchini with the remaining 1⁄2 teaspoon salt, the granulated sugar, vinegar, and lemon juice and let stand for 10 minutes. Squeeze the juice from the zucchini and pour it into a small saucepan. Bring the juice to a boil over medium-high heat and cook until reduced to 1⁄4 cup, 5 to 6 minutes. Remove the syrup from the heat and let cool completely.

Step 3

Heat the oven to 350°. Stir the cooled syrup back into the zucchini and then stir in the remaining 1⁄2 cup flour, the cinnamon, and ginger until evenly combined. Scrape zucchini into an 8-inch-square baking dish and sprinkle evenly with the topping. Bake until the topping is golden brown and the zucchini is bubbly and tender, 1 hour. Serve hot and topped with a scoop of ice cream.

In a medium bowl, stir 3⁄4 cup of the flour with the oats, brown sugar, 1⁄4 teaspoon of the salt, and the nutmeg. Using your fingers, rub the butter into the oat mixture until it forms clumps. Refrigerate until ready to use.
In a large bowl, toss the zucchini with the remaining 1⁄2 teaspoon salt, the granulated sugar, vinegar, and lemon juice and let stand for 10 minutes. Squeeze the juice from the zucchini and pour it into a small saucepan. Bring the juice to a boil over medium-high heat and cook until reduced to 1⁄4 cup, 5 to 6 minutes. Remove the syrup from the heat and let cool completely.
Heat the oven to 350°. Stir the cooled syrup back into the zucchini and then stir in the remaining 1⁄2 cup flour, the cinnamon, and ginger until evenly combined. Scrape zucchini into an 8-inch-square baking dish and sprinkle evenly with the topping. Bake until the topping is golden brown and the zucchini is bubbly and tender, 1 hour. Serve hot and topped with a scoop of ice cream.