Print

Easy Blackberry Swirl Zucchini Crisp Recipe

blackberry swirl zucchini crisp - featured image
Print Recipe

A rescue mission for forgotten produce turned into a delicious dessert featuring tender zucchini, a buttery oat topping, and a beautiful blackberry swirl. It’s wholesome, indulgent, and perfect for using up garden zucchini.

Ingredients

Scale
  • 3 medium zucchini (about 450g), grated and squeezed dry
  • 2 cups blackberries (fresh or frozen)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup brown sugar (50g, packed)
  • 1/2 cup all-purpose flour (60g, for the filling)
  • 1 cup rolled oats (90g)
  • 3/4 cup all-purpose flour (90g, for the topping)
  • 1/2 cup butter (113g, cold and cubed)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 375°F (190°C). Grate zucchini using the large holes of a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
  2. In a small saucepan over medium heat, combine 1 cup blackberries, 2 tablespoons sugar, and lemon juice. Cook for 5 minutes, mashing gently. Mix cornstarch with 1 tablespoon cold water to make a slurry, stir into berry mixture, and cook 1 minute until thickened. Set aside.
  3. In a medium bowl, combine squeezed zucchini, remaining 1 cup blackberries, remaining sugar (about 1/4 cup plus 2 tablespoons), flour, vanilla, cinnamon, and a pinch of salt. Stir gently.
  4. In another bowl, whisk together rolled oats, 3/4 cup flour, brown sugar, remaining cinnamon, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces.
  5. Lightly grease an 8×8 inch baking dish. Spread zucchini-blackberry filling evenly. Dollop blackberry swirl mixture on top and gently swirl with a knife or skewer. Sprinkle crisp topping evenly over the surface.
  6. Place dish on a baking sheet. Bake at 375°F (190°C) for 35-40 minutes, until topping is golden brown and filling is bubbly. If browning too quickly, tent with foil for last 10 minutes. Let cool on a wire rack for at least 15-20 minutes before serving.

Notes

Squeeze zucchini thoroughly to avoid a watery crisp. Keep butter cold for a flaky topping. Let crisp rest for at least 15 minutes before serving to allow juices to thicken. Use a glass or ceramic dish for even baking. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: zucchini crisp, blackberry crisp, zucchini dessert, summer dessert, easy crisp recipe, garden zucchini recipe

Find it online: https://nanarecipes.info/easy-blackberry-swirl-zucchini-crisp-recipe/