Brown Sugar Zapple Crisp
We know zucchini can become overwhelming and hard to use. Zapple crisp is a creative way to use up all that zucchini. Your family might not even notice they are eating vegetables!
Brown Sugar Zapple Crisp
Ingredients
Zucchini Filling
6 cups zucchini
1 1/2 tsp corn starch
pinch of salt
2 tbsp flour
1 tbsp lemon juice
1/2 tsp nutmeg
1 cup sugar
1 1/2 tsp cinnamon
Crisp Topping
1 cup brown sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup butter
Instructions
Prepare Zucchini
1) Slice your zucchini in half lengthwise, then slice into even pieces to resemble an apple slice.
2) In a large skillet, cook zucchini in a small amount of water for 8 minutes. Begin timing when the water begins to bubble. Remove from heat and drain completely.
3) Mix corn strach, salt, flour, lemon juice, nutmeg, sugar and cinnamon with zucchini.
4) Pour into a 9 inch pan that has been lightly oiled.
Assemble Crisp
1)Preheat oven to 350°F.
2) Mix together brown sugar, flour and rolled oats.
3) Cut in the butter using your fingers to work it into the flour, sugar and oats. The mixture should be crumbly when finished.
4) Spread over the zucchini, pressing in lightly.
5) Bake for 40-45 minutes or until the filling is bubbly and the topping is golden.
Best served warm with vanilla ice cream!
Brown Sugar Zapple Crisp
Ingredients
Zucchini Filling
6 cups zucchini
1 1/2 tsp corn starch
pinch of salt
2 tbsp flour
1 tbsp lemon juice
1/2 tsp nutmeg
1 cup sugar
1 1/2 tsp cinnamon
Crisp Topping
1 cup brown sugar
3/4 cup flour
3/4 cup rolled oats
1/2 cup butter
Instructions
Prepare Zucchini
1) Slice your zucchini in half lengthwise, then slice into even pieces to resemble an apple slice.
2) In a large skillet, cook zucchini in a small amount of water for 8 minutes. Begin timing when the water begins to bubble. Remove from heat and drain completely.
3) Mix corn strach, salt, flour, lemon juice, nutmeg, sugar and cinnamon with zucchini.
4) Pour into a 9 inch pan that has been lightly oiled.
Assemble Crisp
1)Preheat oven to 350°F.
2) Mix together brown sugar, flour and rolled oats.
3) Cut in the butter using your fingers to work it into the flour, sugar and oats. The mixture should be crumbly when finished.
4) Spread over the zucchini, pressing in lightly.
5) Bake for 40-45 minutes or until the filling is bubbly and the topping is golden.
Best served warm with vanilla ice cream!
