Oatmeal Crisp – featuring Zucchini!

With the brisk coldness that is fall setting in, I have been cooking up a storm lately. And one of those things I absolutely CRAVE on november evenings is a big heaping bowl of warm, spiced crisp with some vanilla ice cream on top.

This is my go to recipe for when I want a crisp- whether it be berry, apple, pear, zucchini… really anything that pairs with spiced oatmeal awesomeness.

What? You’ve never had a zucchini crisp? Pffft I am about to blow your mind.

Ingredients-

for the fruit/berry/ZUCCHINI mix

  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • 1 tsp siagon cinnamon (regular works if you can’t find this stuff)
  • 1/2 tsp nutmeg
  • 1/4 cup pineapple juice (for future reference you can use any citrus juice, I just used what was handy)
  • 6 cups chopped fruit, berry or squash (like I said – ZUCCHINI)

for the crisp

  • 2 c pastry flour
  • 4 c quick oats
  • 2 tsp baking powder
  • 1 tsp cinn
  • 1/2 tsp nutmeg
  • 1/2 c salted butter – melted
  • 1/2 c unsalted butter – melted
  • 2/3 c brown sugar
  • 2/3 c sugar

Preheat your oven to 350*F and LIGHTLY Grease a 9×13 inch glass pan

1st, processing zucchini for a crisp is pretty easy – just not as easy as fruit or berries. You wash, skin, chop off the end, split the body, and scrap the seeds outta that sucker.

Then you chop it into nice uniform pieces and throw them into a large bowl

Now, throw in your 2/3 cup brown sugar, 2/3 cup white sugar, 1 tsp siagon cinnamon, 1/2 tsp nutmeg and 1/4 cup pineapple juice. Toss this all together until evenly distributed.

Once the sugar and spices are all over the zucchini pieces, put them in your greased glass dish and set aside.

For the Crisp- In a large bowl, combine your 4 cups quick oats, 2 cups pastry flour, 2tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, the cup of melted butters, and your sugars.

Once combined, layer the crisp mix onto your zucchini. Throw the pan into your oven and cook until crisp is golden browned on edges – about 40 minutes.

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Once again, I don’t have any pictures of the finished product. Why? Because there was vanilla ice cream and lots of pigging out involved. But I got to feel better about it because VEGGIES!

Until next time, have a wicked good day!

Published by gillisgardensllc

This is the official website for Gillis Gardens, LLC. Gillis Gardens is a farm, run by myself and my wonderful husband. We believe in biodiversity, organic growing methods and doing things ourselves. I knit, crochet, make jewelry and sew. MrGillis builds, doing everything from our plumbing to our mechanical to our renovations. We are both active members of our little community. We both take care of the plants and animals. He weeds, I harvest. He spreads manure, I plant. We raise multiple breeds of chickens for eggs and meat. We have a herd of Alpacas that we shear every year for their beautiful fiber, which we then have milled into ultra luxurious yarn. We make our own maple syrup, preserves and pickles. We raise bees for honey and herbs for medicine. We also raise pigs for meat and fun. We are the parents of two young children, and consider that our most important job. Follow our adventures here and also on Facebook, Instagram, Pinterest and Twitter.

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