FABULOUS ZUCCHINI CRISP - DELICIOUS!
Margaret was a dear friend from Church, whom I was so glad to have gotten to know,before her passing...she brought this delicious crisp to our Church picnic and I could have sworn it was apple crisp... it so good...if you have an over abundance of zucchini...this is one recipe you will just have to try... in the past, if I didn't...
Provided by Cassie *
Categories Fruit Desserts
Time 50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degree F. In a large bowl, mix all crust ingredients, until crumbly. In a 9 x 13 baking dish, place 1/2 the crumb mixture into dish and pat down evenly. Bake for 10 minutes.
- 2. Cool on rack. Make filling. In a large saucepan, place zucchini, lemon juice, sugar and cinnamon. Bring to a boil, then reduce to simmer and cook until tender. ( I slice my zucchini thin, so the cooking only take about 8 - 10 minutes, you don't want the filling mushy.)
- 3. Once zucchini is tender add 1/2 - 3/4 cup of topping to thicken. Cook another minute or two, until thickened.
- 4. Remove from heat and spread on the crust.
- 5. Sprinkle the top with the remainder of crumb mixture. Place back in oven and bake for 25 - 30 minutes or until topping begins to brown and filling is bubbly.
- 6. Can serve warm with ice cream if desired. Delicious!
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