Ingredients
-
-
8
-
2/3
-
1
-
1
-
1/2
-
-
4
-
2
-
1 1/2
-
-
-
-
-
Directions
Zucchini Crisp Apple Crisp, I found this recipe on the internet and can’t wait to try it !! It is supposed to taste like apple crisp. I have never made this recipe, but am posting it here to share with you all and to keep it safe for future use. If you try it before I do, let me know how it turns out!, Wow, fooled the family. Lol. Ok, needs salt. And read all of the recipe a few times before making it – I missed several steps and had to try to go back… Despite cooking the zucchini too long, accidentally draining the lemon juice DON’T DRAIN THE LEMON JUICE, forgetting to set aside some of the flour for said lemon juice, using only 1 c oil/butter, it was yummy! Be generous with the cinnamon, esp on the zucchini themselves… Delicious. Thanks for the recipe!, Zucchini mixture can be prepared, cooled and frozen for future use. Makes a great dessert in the winter.
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Steps
|
1
Done
|
Zucchini Mixture: |
|
2
Done
|
in a Large Saucepan, Over Medium-Low Heat, Cook Zucchini and Lemon Juice For 15-20 Minutes Until Zucchini Is Tender. |
|
3
Done
|
Add Sugar, Cinnamon and Nutmeg and Cook For a Minute More. |
|
4
Done
|
Remove from Heat and Let Sit. |
|
5
Done
|
Crust Mixture: |
|
6
Done
|
For Crust, Mix Flour, and Sugar in a Large Bowl. |
|
7
Done
|
Cut in Cold Butter Until Mixture Resembles Pea Size Coarse Crumbs. |
|
8
Done
|
Stir 1/2 Cup of the Flour Mixture Into Zucchini and Mix Well. |
|
9
Done
|
Press 1/2 of Remaining Crust Mixture Into a Greased 15x10 Jelly Roll Pan. |
|
10
Done
|
Spread Zucchini Mixture Over Crust in Pan. |
