Harvest Crisp
Spoiler alert: You could just as easily call this “Zucchini Crisp.” Or “Squash Crisp.” Harvest Crisp was a better choice, right?!
Do you have a ton a zucchini gracing your counters right now? Us too. Regardless of how many we add to our eggs, dinners, re-invented left-overs, bread, and ferments… they kindly keep producing more and more fresh, delicious zucchini!
On a whim, staring at the stack of zucchini staring back at me on the counter, I asked my Love, “Do you think zucchini crisp would be okay?”
“Why not make a small one? Try it!” He said, seriously.
“Really?” I asked, very surprised it didn’t sound terrible. Because it sounded terrible as soon as I heard the words out-loud.
“Yeah!”
So, I did. I’m calling it Harvest Crisp to sound more appealing, and because it has pumpkin and an apple, its not just all zucchini.
We were so pleasantly surprised. I’m writing this down right now to share it with you, but also to record what I did because it was so good!
I used my apple crisp recipe as my guide, and completely free-wheeled the rest.
Harvest Crisp (aka Zucchini, Pumpkin, and Apple Crisp)
Harvest Crisp
(greased 8” x 8” pan)
Ingredients
Wet bowl ingredients:
2 cups shredded zucchini
1 apple, cored and thinly sliced and diced (or however you like your apple pie apples)
1 cup pumpkin puree
1 tablespoon ghee (or substitute with melted butter)
1 tablespoon brown sugar
1.5 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon all-spice
Dry bowl ingredients:
1 cup brown sugar
3/4 cup oats
3/4 cup flour
1 tablespoon cinnamon
pinch of salt
1/2 cup pecans, crushed
1/2 cup cold butter, diced
Directions
Preheat your oven to 350. In a mixing bowl, add all wet bowl ingredients and mix. You’ll want to stir this well to get the zucchini shreds incorporated into the mix. Mix all but the butter into another bowl, and stir. Add the butter and stir well to incorporate. Pour wet bowl mix into your greased 8x8 dish, then top with the dry bowl ingredients. Bake at 350 for 40-50 minutes (depending on glass dish, dark pan, and ovens!).
It was really, really good. As in, no longer staring down the squash stack on the counter, but wondering how to pressure can this as “filling” for future crisps…
Don’t they look dreamy now?
Did you try this recipe? What do you think?
PS- Don’t want to run your oven for nearly an hour during zucchini season? Try cooking your crisp outside with a cast iron dutch oven and coals!
