Monday, October 10, 2011

Mock Apple Crisp...a.k.a. Zucchini Crisp

If you have ever grown zucchini, you know that overnight your perfectly sized zucchini can morph into a monster-sized squash.  When they are that big, the seeds are huge and you can't resort to the normal methods of cooking. This recipe is a great way to use these gargantuan zucchini from your garden, and it is one of Kyle's specialities.  

Zucchini Filling
4-5 c. zucchini
1 c. sugar
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1 1/2 t. cream of tartar
2 T. flour or cornstarch
pinch of salt

Crumb topping (I already increased the topping amounts to make it extra yummy)
3/4 c. flour
3/4 c. brown sugar
1 1/2 c. oatmeal
1/2 c. melted butter

Preheat oven to 375 F.  Peel, de-seed, and slice zucchini to look like an apple. Boil 2 minutes. Drain and cool. Mix the dry ingredients for the filling and stir into the zucchini. Pour filling into the casserole dish (9x13). Combine ingredients for the crumb topping--mix until crumbly and sprinkle over the filling. Bake for 30 min. at 375 F. Top with whipped cream or vanilla ice cream. Serve warm.

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