Best Zucchini Cobblercrisp Recipes

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ZUCCHINI COBBLER



Zucchini Cobbler image

A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!

Provided by Don

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 25

Number Of Ingredients 9

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  • Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 41.3 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 82.9 mg, Sugar 24.9 g

ZUCCHINI COBBLER



Zucchini Cobbler image

This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. -Joanne Fazio, Carbondale, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 114mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI APPLE CRISP



Zucchini Apple Crisp image

I was delightfully surprised to find that a squash could taste identical to a fruit. What's more, this crisp is delicious!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 11

8 cups sliced zucchini (cut like apple slices)
3/4 cup lemon juice
1 teaspoon ground nutmeg
1/2 cup sugar
2 teaspoons ground cinnamon
TOPPING:
1-1/3 cups packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
2/3 cup butter, softened
Whipped cream or ice cream, optional

Steps:

  • Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

Nutrition Facts : Calories 219 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

ZUCCHINI COBBLER



Zucchini Cobbler image

Make and share this Zucchini Cobbler recipe from Food.com.

Provided by Teah English

Categories     Pie

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 cups zucchini
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix (Jiffy) or 1 box white cake mix (Jiffy)
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)

Steps:

  • PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
  • DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
  • DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
  • STIR WELL.
  • ADD PINEAPPLE AND JUICE.
  • MIX WELL.
  • DO NOT BEAT.
  • POUR INTO A GREASED BAKING DISH (13X9" pan).
  • SPREAD DRY CAKE MIX OVER TOP.
  • DRIZZLE BUTTER OVER CAKE MIX.
  • SPRINKLE NUTS ON TOP.
  • BAKE AT 350F degrees FOR 60 MINUTES.

SOUTHERN ZUCCHINI COBBLER



Southern Zucchini Cobbler image

Make and share this Southern Zucchini Cobbler recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 16-18 serving(s)

Number Of Ingredients 9

3 lbs chopped seeded peeled zucchini (about 8 cups)
2/3 cup lemon juice
1 cup sugar (or reduce to suit taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

Steps:

  • In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
  • For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
  • Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.

Nutrition Facts : Calories 429.4, Fat 17.9, SaturatedFat 11.1, Cholesterol 45.8, Sodium 159.9, Carbohydrate 65, Fiber 1.9, Sugar 39.9, Protein 4.5

ZUCCHINI CRISP



Zucchini Crisp image

Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden.

Provided by tea_leaves

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 20

Number Of Ingredients 9

8 cups cubed peeled zucchini
½ cup white sugar
⅓ cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup brown sugar, packed
1 cup rolled oats
1 cup all-purpose flour
½ cup margarine

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
  • Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
  • Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 25.6 g, Fat 5 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 61.1 mg, Sugar 16.8 g

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