Fabulous Zucchini Crisp - Delicious!

Cassie *

By
@1lovetocook1x

Margaret was a dear friend from Church, whom I was so glad to have gotten to know,before her passing...she brought this delicious crisp to our Church picnic and I could have sworn it was apple crisp... it so good...if you have an over abundance of zucchini...this is one recipe you will just have to try... in the past, if I didn't have enough zucchini, added some apples to make up the difference. It's great either way...I added the addition of nuts.

She would be so happy to know, I shared her recipe, for others to enjoy!

All photos are mine


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Comments:

Serves:

12

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

CRUST AND TOPPING

4 c
flour
1 1/2 c
sugar
1/4 tsp
salt
2 1/2 c
butter, melted - she used margarine
1/2 tsp
cinnamon - i use 1 tsp

FILLING

8 c
peeled and sliced zucchini , if large seeds - remove...
2/3 c
lemon juice
1 1/2 c
sugar
1 tsp
cinnamon
1/3 c
chopped pecans - my addition

Directions Step-By-Step

1
Preheat oven to 350 degree F.

In a large bowl, mix all crust ingredients, until crumbly.

In a 9 x 13 baking dish, place 1/2 the crumb mixture into dish and pat down evenly.

Bake for 10 minutes.
2
Cool on rack. Make filling.

In a large saucepan, place zucchini, lemon juice, sugar and cinnamon.

Bring to a boil, then reduce to simmer and cook until tender. ( I slice my zucchini thin, so the cooking only take about 8 - 10 minutes, you don't want the filling mushy.)
3
Once zucchini is tender add 1/2 - 3/4 cup of topping to thicken. Cook another minute or two, until thickened.
4
Remove from heat and spread on the crust.
5
Sprinkle the top with the remainder of crumb mixture. Place back in oven and bake for 25 - 30 minutes or until topping begins to brown and filling is bubbly.
6
Can serve warm with ice cream if desired.

Delicious!

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Vegetable
Regional Style: American