| Zucchini Apple Crisp
1 pound of zucchini, peeled, cored and sliced in apple-like chunks (8 c)
3/4 cup of lemon juice
1/2 teaspoon of nutmeg
1 cup + 3/4 cup + 1/4 cup of sugar
1 teaspoon + 1 teaspoon of cinnamon
3 cups of flour
3/4 cup of packed brown sugar
1 cup of butter, softened |
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Preheat oven to 350ºF. Place zucchini and lemon juice in a large saucepan. cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add nutmeg, 1 cup of sugar, and 1 teaspoon of cinnamon. Blend until sugar dissolves. Remove from heat.
To prepare crust, combine flour, 3/4 cup of sugar, brown sugar, and butter. Pat into a greased 9x13" pan. Bake 10 minutes. Pour zucchini mixture, which will be very watery, over crust. Bake 20 minutes more. Mix 1/4 cup of sugar and 1 teaspoon of cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool. Serves 1
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