Slow Cooker Zucchini Crisp

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!

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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.

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Recipe

Slow Cooker Zucchini Crisp

Slow Cooker Zucchini Crisp

Yield: 6-8 Servings
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes

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

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