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Apple and Zucchini Crumble Delight

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Ingredients

Adjust Servings:
8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

Nutritional information

680.6
Calories
256 g
Calories From Fat
28.5 g
Total Fat
17.7 g
Saturated Fat
73.2 mg
Cholesterol
252.9 mg
Sodium
102.8 g
Carbs
2.7 g
Dietary Fiber
63 g
Sugars
6.7 g
Protein
216g
Serving Size

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Apple and Zucchini Crumble Delight

Features:
    Cuisine:

    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!

    • 80 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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.

    11
    Done

    Crumble Remaining Crumb Mix Over Zucchini and Sprinkle With the 1 Teaspoon Cinnamon.

    12
    Done

    Bake at 375f For 35-40 Minutes.

    Avatar Of Roderick Carter

    Roderick Carter

    Soup sorceress crafting flavorful and heartwarming bowls of soup.

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