I was introduced to zucchini pie last summer and instantly loved it. It takes just like apple pie – you’d never know you were eating veggies! While I love pie, I always default to crisps in the summer because they’re easier than dealing with pie crust and you can make it in the slow cooker so no heating up the house! It was a summer goal to perfect a zucchini crisp and I’m so excited to share the results today!

If you have a garden overflowing with zucchini, this is such a fun way to use it up! It really does taste like an apple crisp!

Jump To:

• Ingredients
• Directions
• More #FarmersMarketWeek Recipes
• Recipe for Slow Cooker Zucchini Crisp

Ingredients

For the zucchini:

• 5 cups sliced zucchini
• 1/3 cup water
• 1 1/2 teaspoons cream of tartar
• Pinch of salt
• 2 Tablespoons flour
• 1 Tablespoon lemon juice
• 2 dashes nutmeg
• 1 cup + 3 Tablespoons sugar
• 1 1/2 teaspoons cinnamon

For the topping:

• 1/2 cup flour
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch salt
• 1/4 cup butter

The ingredients here are pretty standard for an apple crisp – but you’re using zucchini instead! To make the zucchini similar to apple, it needs to be prepared well. The zucchini needs to be peeled, de-seeded, and sliced like apples!

Directions

• Peel the zucchini, slice lengthwise, and remove any seeds. Slice thinly – like apple slices!
• Add the sliced zucchini to a skillet with 1/3 cup water. Bring to a boil and cook for 10 minutes, stirring occasionally.
• Spray the crock of the slow cooker with non-stick cooking spray.
• Add the zucchini to the slow cooker.
• In a separate bowl, mix together the cream of tartar, salt, flour, lemon juice, nutmeg, sugar and cinnamon. Pour over the zucchini and stir to combine.
• Cover. Cook on High for 2 hours or Low for 4 hours,
• While it cooks, make the topping: In a bowl, combine the flour, brown sugar, sugar, cinnamon, number and salt. Cut in the butter until it forms coarse crumbs.
• An hour before the zucchini is done cooking, sprinkle the topping over. Partially cover the crock again for the last hour so the top crisps.
• Serve with whipped cream or vanilla ice cream, if desired.

I love using the slow cooker in the summer – it’s a great way to “bake” without heating up the house!

I add the topping later for this one so that the liquid has enough time to thicken up first – it keeps the toping from sinking.

Friday #FarmersMarketWeek Recipes

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Starters and Sauce Recipes

• Amish Mustard Pickled Eggs by Palatable Pastime
• Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
• Grilled Salsa by SueBee Homemaker
• Spicy Blender Salsa by Cheese Curd In Paradise
• Summer Charcuterie Board by Magical Ingredients
• Tomato Bacon Jam by Take Two Tapas
• Watermelon Margarita by Lemon Blossoms

Side Dishes Recipes

• Green Beans Almondine by Life Love and Good Food
• Olive Garden Salad by Devour Dinner
• Parmesan Roasted Zucchini Boats by Family Around the Table
• Zucchini Crisp by Kate’s Recipe Box

Main Dish Recipes

• Chicken Asparagus Pasta Recipe by Hostess At Heart
• Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
• Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
• Heirloom Tomato Pie by The Fresh Cooky
• Mushroom Bourguignon by A Day in the Life on the Farm
• Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti

Dessert Recipes

• Blueberry Sour Cream Coffee Cake by House of Nash Eats
• Gluten Free Grilled Peach Shortcakes by Frugal & Fit
• Grilled Fruit Tortilla Rollups by The Freshman Cook
• Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
• Skillet Sourdough Blueberry Cobbler by Savory Moments
• Summer Berry Dutch Baby by The Redhead Baker

Recipe

Slow Cooker Zucchini Crisp

Yield: 6-8 Servings

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Print

Ingredients

For the zucchini:

• 5 cups sliced zucchini
• 1/3 cup water
• 1 1/2 teaspoons cream of tartar
• Pinch of salt
• 2 Tablespoons flour
• 1 Tablespoon lemon juice
• 2 dashes nutmeg
• 1 cup + 3 Tablespoons sugar
• 1 1/2 teaspoons cinnamon

For the topping:

• 1/2 cup flour
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch salt
• 1/4 cup butter

Instructions

1. Peel the zucchini, slice lengthwise, and remove any seeds. Slice thinly - like apple slices!
2. Add the sliced zucchini to a skillet with 1/3 cup water. Bring to a boil and cook for 10 minutes, stirring occasionally.
3. Spray the crock of the slow cooker with non-stick cooking spray.
4. Add the zucchini to the slow cooker.
5. In a separate bowl, mix together the cream of tartar, salt, flour, lemon juice, nutmeg, sugar and cinnamon. Pour over the zucchini and stir to combine.
6. Cover. Cook on High for 2 hours or Low for 4 hours,
7. While it cooks, make the topping: In a bowl, combine the flour, brown sugar, sugar, cinnamon, number and salt. Cut in the butter until it forms coarse crumbs.
8. An hour before the zucchini is done cooking, sprinkle the topping over. Partially cover the crock again for the last hour so the top crisps.
9. Serve with whipped cream or vanilla ice cream, if desired.

Notes

Adapted from Cooking with Carlee