Zucchini Crisp

Zucchini Crisp

Zucchini Crisp

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

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

Zucchini Crisp
Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert.
Yield: serves 6-8
Time: 1 hour, 40 minutes

Ingredients

  • 1 14 cups all-purpose flour
  • 1 cup rolled oats
  • 12 cup packed dark brown sugar
  • 34 tsp. kosher salt
  • 14 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
  • 12 cup granulated sugar
  • 2 tsp. apple cider vinegar
  • 2 tsp. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 12 tsp. ground ginger
  • Buttermilk or lemon ice cream, for serving

Instructions

  1. In a medium bowl, stir 34 cup of the flour with the oats, brown sugar, 14 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.
  2. In a large bowl, toss the zucchini with the remaining 12 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 14 cup, 5 to 6 minutes. Remove the syrup from the heat and let cool completely.
  3. Heat the oven to 350°. Stir the cooled syrup back into the zucchini and then stir in the remaining 12 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.