gluten-free zucchini crumble dessert

Gluten-Free Zucchini Crisp Dessert

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Looking for a way to use zucchini from an abundant harvest? Give this gluten-free zucchini crisp a try! It’s easy, will use a lot of zucchini, and best of all it’s delicious 😉

gluten-free zucchini crisp

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If you have a garden full of zucchini you can you can’t go wrong with this zucchini crisp, AKA mock apple crisp! This is one of my family’s favorite zucchini dessert recipes and I love it because it’s pretty simple to make.


Let’s get to the ingredients and instructions to make this delicious zucchini crisp! ( Or maybe some would call it a zucchini crumble?)

Zucchini Crisp Ingredients


Filling ingredients:

6 cups of zucchini, peeled, de-seeded, and sliced

1 1/2 tsp. cream of tartar

1 1/4 cup of sugar (coconut sugar, honey, or your preference)

1 1/2 tsp cinnamon

1 Tbsp. lemon juice

dash of salt and nutmeg


Topping ingredients:

3/4 cup of gluten free old fashioned oats

1/2 cup +2 Tbsp of gluten-free all purpose flour

1/2 cup of coconut sugar

1/2 tsp. cinnamon

1/2 tsp. salt

6 Tbsp chilled butter, cubed

Zucchini Crisp Instructions


Preheat the oven to 375 degrees

Take your zucchini, peel it like a carrot, slice it the long way and scoop out the seeds. Then cut into small-ish apple like chunks (or slices if you prefer).

Add a little water to the bottom of a pan and cook the zucchini for 10 minutes or so. When the zucchini is tender remove drain the water and set aside.

In a separate bowl, mix together the rest of the topping ingredients. Stir well.

Add the cooked zucchini and make sure that everything is mixed well before transferring to a pie or baking pan.


To make the topping, combine oats, flour, sugar, cinnamon and salt in a large mixing bowl.

Add the butter and mix into the flour mixture with a fork until the mixture looks like course crumbs.


After the topping ingredients are mixed well and you have a crumbly texture, spread evenly over the top of the zucchini filling.

Place in the oven and bake for 20-30 minutes.

Tips For Making The Best Zucchini Crisp


*Be sure to cook your zucchini until it is quite tender. You don’t want it mushy but you don’t want it to be too firm either.

*Feel free to use the sweetener of your choice, just be sure to taste test it as you go because some sweeteners require more (or less) to achieve the desired sweetness.

*Make a double batch! This is sure to be a new family favorite so be sure to make extra because it will go fast 🙂

Making zucchini crisp is actually a little easier than making apple crisp because you can just cut, scoop out the seeds, and slice. Not only that, but it is also a great way to add vegetables to your diet (even if there is sugar included) and is a fun conversation starter if you bring it to an event or serve it to dinner guests.

We have yet to find anyone that doesn’t think this recipe is delicious and tastes just like apple crisp!

Give it a try and I bet you’ll find that zucchini crisp is a new family favorite that you’ll look forward to each year at zucchini season.

Printable Zucchini Crisp Recipe


gluten-free zucchini crumble dessert

Zucchini Crisp

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This gluten-free zucchini crisp is tastes just like apple and is a great way to add veggies to your diet and have a delicious treat!

Ingredients

  • Filling ingredients:
  • 6 cups of zucchini, peeled, de-seeded, and sliced
  • 1 1/2 tsp. cream of tartar
  • 1 1/4 cup of sugar (coconut sugar, honey, or your preference)
  • 1 1/2 tsp cinnamon
  • 1 Tbsp. lemon juice
  • dash of salt and nutmeg
  • Topping ingredients:
  • 3/4 cup of gluten-free old fashioned oats
  • 1/2 cup +2 Tbsp of gluten-free all-purpose flour
  • 1/2 cup of coconut sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 6 Tbsp chilled butter, cubed

Instructions

    Preheat the oven to 375 degrees

    Take your zucchini, peel it like a carrot, slice it the long way, and scoop out the seeds. Then cut into small-ish apple-like chunks (or slices if you prefer).

    Add a little water to the bottom of a pan and cook the zucchini for 10 minutes or so. When the zucchini is tender remove drain the water and set aside.

    In a separate bowl, mix together the rest of the topping ingredients. Stir well.

    Add the cooked zucchini and make sure that everything is mixed well before transferring to a pie or baking pan.

    To make the topping, combine oats, flour, sugar, cinnamon and salt in a large mixing bowl.

    Add the butter and mix into the flour mixture with a fork until the mixture looks like coarse crumbs.

    After the topping ingredients are mixed well and you have a crumbly texture, spread evenly over the top of the zucchini filling.

    Place in the oven and bake for 20-30 minutes.

Notes

*Be sure to cook your zucchini until it is quite tender. You don't want it mushy but you don't want it to be too firm either.

*Feel free to use the sweetener of your choice, just be sure to taste test it as you go because some sweeteners require more (or less) to achieve the desired sweetness.

*Make a double batch! This is sure to be a new family favorite so be sure to make extra because it will go fast 🙂

Looking for other zucchini dessert recipes?
Check out the zucchini pie and zucchini bread recipes!

Have you tried zucchini crisp before? Or maybe you have a great zucchini recipe you’d like to share? Feel free to leave a comment and let me know!

gluten-free zucchini crisp
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Hi, I’m Amy

I’m a Licensed Massage Therapist and have a degree in Human Services, but my most important job is being a wife and mom.  My goal is to provide others with researched and reliable natural health information just for women so you too can live….

A Radiantly Healthy Life!

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