Just a heads up: This post is going to meander a bit at the start, so please stick with me. The most important thing to remember is that this Zucchini Bread Blueberry Crisp (served warm with ice cream) is a sensational mashup of deliciousness. It may sound a bit strange, but it’s genius. Let me tell you how I learned about it.
First, as you know, this is A Year of the Skillet on IBC. My goal is to cook or bake scrumptious skillet-inspired recipes. This lovely dessert is the latest chapter in this adventure. (In case you missed any of the previous recipes, you can catch up here.)
Secondly, this creation was inspired by my recent trip to Kennebunkport, Maine. While we managed to do a lot of fun things in Maine, for me, the highlight was when we visited Hidden Pond.
Hidden Pond is a luxury resort made up of adorable cottages tucked into sixty acres of birch forest. (Yes, you rent a cottage, not a room). Each cottage has a private outdoor shower, and every morning fresh muffins, pastries, and coffee are delivered to you. You are even encouraged to pick fresh fruits and veggies from the resort garden. The motto is “Breathe Deeply.” It’s hard to imagine that a place such as this actually exists, but it does.
There is also a farm-to-table restaurant at Hidden Pond called Earth. The restaurant was kind enough to host our group in a private little shed that has a gold framed mural ceiling. I was giddy with excitement. We got to sample a huge portion of their menu family style, and everything was spot-on delicious, fresh, and unique.
So what does all of this have to do with zucchini bread pretending to be a blueberry crisp while sitting in a skillet? I’ll tell you. While Earth is known for their donut dessert (Yes, they have a desert of warm glazed donuts.- I told you this place is the bomb.), I was smitten with another dessert. Any guesses what it was? Yep, Zucchini Bread Blueberry Crisp.
When this dessert was brought to the table, I was super excited to see a crisp with melting ice cream. However, when they said, “Zucchini bread,” I thought, “Gross.” (Zucchini bread is not among my favorites.) One bite (and then another and another and another), though, was enough for me to change my mind. The addition of the blueberry crisp made me a zucchini bread fan. Who knew?
That great taste, plus the fact that this dessert was served in a skillet, was all I needed to recreate it at home.
As you might have guessed, combining zucchini bread and blueberry crisp into one dessert is pretty straight forward. Zucchini bread batter is topped with blueberries which are topped with crisp. This mashup is baked and then served warm with ice cream. That’s it.
While Earth didn’t share their recipe, I took two recipes that I had, put them together, and voila!
I love desserts like this: classic flavors, beautifully presented with a fun little twist. You need to give this one a try.
Okay, I guess there weren’t that many twists and turns in this post; I just had a lot to explain before I presented the recipe. – Isn’t it wonderful when a bunch of things you love somehow all manage to work together harmoniously.
Let’s get into the recipe.
Here's what you will need:
(makes 2 skillets)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 cup white sugar
1 1/2 teaspoons vanilla
1 cup grated zucchini (seeds removed)
2 cups blueberries
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup brown sugar, packed
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 pecans, finely chopped
1/2 stick unsalted butter, cubed and softened
Vanilla ice cream for serving
Begin by spraying two 12.5 inch oval skillets (or baking dishes) with baking spray. Set aside. Preheat your oven to 350 degrees F.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, beat the eggs, oil, vanilla, and sugar with an electric mixer. Add the dry ingredients to the wet ones and mix until almost combined. Then, stir in the zucchini until just combined. Divide the batter evenly into the prepared skillets. Set aside.
In another bowl, combine the flour, oats, brown and white sugar, cinnamon, and pecans. Add the butter. Using your hand, pinch the ingredients together until the mixture looks crumbly.
Evenly divide 3/4 of the blueberries on top of the zucchini bread batter, pushing a few slightly into the batter. Then, divide the crisp mixture evenly over the blueberries. Top with the remaining blueberries.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow the pans to cool slightly.
This dish is best served warm with vanilla ice cream.
That’s it, friends. From Earth to your table.
Another big thanks to Hidden Pond for a magical evening at Earth. If you are ever in Kennebunkport, Maine, do yourself a favor and stop at Hidden Pond. Even if it’s just to look around or grab a cocktail at their amazing bar, you’ll be so glad you did. Also, thanks to Sweet and Simple Magazine for making my trip possible.