Thanks again to Naomi for sharing her delicious recipes! This is a great recipe for those who have excessive quantities of both crabapples and zucchini.

Crabapple Zucchini Crisp
 
Ingredients
  • Filling:
  • 2 cups chopped crabapples, cores removed (I leave the skin on; parboil first if too hard to slice)
  • 2 cups chopped zucchini, skin and seeds removed
  • ¼ cup white sugar
  • 1 tablespoon lemon juice
  • Topping:
  • ⅔ cup brown sugar
  • ⅓ cup melted butter
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup flour
  • ½ cup quick oats
Method
  1. Preheat the oven to 350 F.
  2. In a large bowl, combine ingredients for the filling and set aside. In another bowl, mix together ingredients for the topping.
  3. Spread the filling in an 8x8 pan and add crumbly topping. Double the recipe if using a 9x13 pan.
  4. Bake for 45 minutes and serve warm. Enjoy!

 

 

3 thoughts on “Crabapple Zucchini Crisp by Naomi

  1. Really glad you’re enjoying them! I’m always a bit sad when I see so many unwanted crab apples. I’d love to know how the crisp turned out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: