Zucchini-Apple Crisp

by | Updated: December 2nd, 2016

Is it dessert? Could it be breakfast? Can I count it as a serving of fruits and veggies? Yes, yes and sure thing! But wait, there’s more. If you have a picky eater in the house (or maybe a few), this crumbly crisp is the perfect way to sneak some greens into their lackluster diet. In a mere three steps, you get the perfect balance of sweet and tart with the kind of gooiness you’d find in Grandma’s very best apple pie.

Zucchini Apple Crisp

Zucchini-Apple Crisp
Recipe courtesy of Missy Marie Smith

Zucchini–apple filling

3 cups zucchini, chopped
1 cup Gala apple, chopped
¼ cup lemon juice
3 Tbsp. honey
1/8 cup stevia
1 tsp. cinnamon
½ tsp. nutmeg

Crumb topping

2/3 cup coconut flour
½ cup quick-cooking oats
3 Tbsp. unsweetened shredded coconut
¼ cup coconut oil
¼ cup honey
½ tsp. cinnamon


  1. In a large bowl, mix all filling ingredients together until combined. Pour into a greased 8”x8” glass baking dish.
  2. In a separate bowl, mix all topping ingredients until crumbly. Spread crumb top evenly over the zucchini-apple mixture.
  3. Cover dish with aluminum foil and bake at 375F for 1 hour. Uncover and bake a few minutes more, until slightly brown and crispy.