ZUCCHINI CRISP aka MOCK APPLE CRISP
ZUCCHINI MIX
7 cups zucchini peeled, cubed, remove excess seeds
⅓ cup lemon juice
½ cup granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
- Preheat oven to 375°.
- Grease a 9×13 baking dish with nonstick spray.
- In a large bowl, combine the first five ingredients; toss to coat.
- In a large skillet, over medium-low heat, cook zucchini and lemon juice 10 minutes until zucchini is JUST tender.
- Remove from heat and cool.
CRISP TOPPING
1 cup PACKED brown sugar
½ cup butter, softened
1 cup WONDRA flour
1 cup old-fashioned oats
1 teaspoon QUALITY cinnamon
- Whisk together the flour and sugar in a large bowl.
- Cut in cold butter until mixture is crumbly and resembles pea size coarse crumbs.
- Stir 1/2 cup of the flour mixture into zucchini, stirring to coat well.
- Press 1/2 of remaining crust mixture into baking dish.
- Spread zucchini mixture over crust in pan.
- Crumble remaining crumb mix over top and sprinkle with cinnamon.
- Bake 35-40 minutes until golden brown.
- Serve warm with ice cream. Enjoy!