Ingredients for Sweet Zucchini Crumble
- 3 cups all-purpose flour
- Sugar
- 1 teaspoon salt
- Shortening
- 3 medium zucchini, peeled, seeded, and grated (about 4 cups)
- 1/4 cup lemon juice
- Ground Cinnamon
- Ground Nutmeg
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How to Make Sweet Zucchini Crumble
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 3 cups flour, 2 cups sugar, and 1 teaspoon salt.
- Cut in the chilled butter (or shortening) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press half of the crumble mixture into the bottom of a 9x13 inch baking pan.
- Bake for 10 minutes.
- While the crust bakes, prepare the zucchini filling.
- In a large saucepan over medium heat, combine the grated zucchini and lemon juice. Cook until the zucchini is tender, about 8-10 minutes, stirring occasionally.
- Stir in 1 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.
- Simmer for 1 minute.
- Gradually stir in 1/2 cup of the prepared crumble topping, cooking and stirring constantly until the mixture thickens slightly.
- Remove from heat and let cool for 10 minutes.
- Pour the zucchini mixture over the pre-baked crust.
- Sprinkle the remaining crumble topping evenly over the zucchini filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
411g
Fat
65g
Carbs
59g
